Bakery Cafe Chocolate Chip Cookies
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- 1 teaspoon vanilla extract
- 30 gr grass fed butter such as kerrygold unsalted: at room temperature
- 40 gr brown sugar (light or dark)
- 1 egg yolk i love and use vital farms organic pasture raised (at room temperature)
- 32 gr ivory teff flour maskal teff (buy on their webs
- 40 gr almond flour such as costco brand trader joes or bobs red mill (must be fine and blanched)
- pinch ceylon cinnamon (optional)
- 1/4 teaspoon redmond sea salt
- 1/8 easpoonbaking soda (at high altitude use a pinch)
- 25 gr chocolate 72% chips i used equal exchange 70 %
- Carbohydrate 0.132825 g
- Cholesterol 0 mg
- Fat 0.00063 g
- Fiber 0 g
- Protein 0.00063 g
- Saturated Fat 0.000105 g
- Serving Size 1 1 small or 3 large (1g)
- Sodium 0.0945 mg
- Sugar 0.132825 g
- Trans Fat 0.000378 g
- Calories 3 calories
My Little Slice of Heaven: Bakery Cafe Chocolate Chip Cookies
Baking has always been my sanctuary, a place where I can escape the everyday hustle and find solace in the rhythmic mixing, the comforting aroma of warm spices, and the ultimate satisfaction of creating something delicious from scratch. These Bakery Cafe Chocolate Chip Cookies are more than just a recipe; they're a testament to that feeling, a perfect blend of simple ingredients and unexpected depth of flavor that consistently brings joy to my kitchen, and hopefully yours too.
The journey to the perfect chocolate chip cookie is a personal one. For years, I've experimented with different flours, sugars, and even the type of chocolate chips used, tweaking each element until I achieved the ideal texture and taste. These cookies are the result of that ongoing quest – chewy centers, crisp edges, and a rich chocolatey flavor that's both comforting and sophisticated. The use of teff flour adds a subtle nutty flavor and creates a more complex texture, while the almond flour provides a delicate crumb that perfectly complements the rich chocolate. The touch of Maldon salt on top enhances the sweetness and provides a surprising but welcome salty counterpoint.
Beyond the ingredients themselves, the method also contributes significantly to the cookies' success. Freezing the cookie dough before baking is crucial, preventing spreading and ensuring those perfectly formed, delectable rounds emerge from the oven. It's a small step, but it makes a significant difference in the final outcome. And, of course, using high-quality ingredients such as grass-fed butter and ethically sourced chocolate elevates the entire experience, transforming a simple cookie into a truly decadent treat.
The process of baking these cookies is just as rewarding as enjoying the final product. The rhythmic whisking of butter and sugar, the gentle folding in of the chocolate chips, and the anticipation of the warm, golden cookies emerging from the oven all contribute to a sense of calm and accomplishment. It’s a ritual I cherish and often find myself lost in, a mindful act that leaves me feeling refreshed and content.
More than just a delicious snack, these cookies are a reminder to slow down, appreciate the simple pleasures, and find joy in the process of creation. They're the perfect treat to share with loved ones, a sweet way to express appreciation, or simply a moment of self-indulgence after a long day. Whether enjoyed with a warm cup of coffee or milk, these cookies are guaranteed to bring a little bit of happiness to your day. So, embrace the ritual, embrace the flavor, and embrace the joy of baking. Enjoy!
Tips and Variations:
- For nut lovers: Add chopped walnuts or pecans to the dough for extra crunch and flavor.
- Spice it up: A dash of cardamom or nutmeg would pair beautifully with the chocolate and teff flour.
- Make it festive: Use different types of chocolate chips – milk, dark, or even white – depending on your preference.
- Customize your salt: Experiment with different types of flaky sea salt for an extra layer of flavor complexity.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
I hope you enjoy making these cookies as much as I do. Happy baking!
Step-by-step
- In a large bowl, with a whisk, mix butter, brown sugar and vanilla to combine (don't whisk too much or the cookies will spread).
- Add egg yolk and mix well.
- Add flours, baking soda and salt. Mix until combined. Batter will be quite thick.
- With a rubber spatula, fold in chocolate.
- Shape cookies with a large scoop and put onto the baking tray (don't flatten) and freeze for 1 hour.
- Preheat oven to 350 F.
- Bake frozen cookies for about 8-10 mins until golden brown and crispy on the edges.
- Remove from the oven and sprinkle some Maldon Salt on top.
- Let cool and remove cookies with a cookie spatula.
- Cool on a perforated tray with parchment paper.
- They keep well for about 3 days stored in an acrylic container such as a recycled pre-washed salad container.
