My Chocolate Fantasy

Chocolate and cookies go together like air and breathing, they are a perfect match. Now imagine those cookies are soft and chewy with a glass of milk or a couple of scoops of ice cream. Hmmm I have your mind going and dreaming about these cookies. And yes that’s what they do to you, make your feel good and that’s why chewy chocolate chip cookies are so popular. Once you have them you keep coming back for more, but be careful you don’t want to eat to much save some for later or my be a few for family and friends if you want to be nice. Companies have gain market shares in the cookie world because they started making these chewy chocolate chip cookies. Did you know that 25% of all cookies baked in the United States are chocolate chip cookies. As you see Americans love chocolate chip cookies, my be you want to make your own, my be you want to show your kids or friends how to make some really good chewy chocolate chip cookies. If you want a big chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you.Stir in the chocolate chips by hand using a wooden spoon. Cookies will spread as they bake and this ensures a more even spread. Allow cookies to cool before removing them from the baking sheet. It gives a tiny bit more tooth, and, I think, keeps the cookies chewy longer. It’s not the only chocolate chip cookie recipe I’ll use, but when you want a “big, fat, chewy chocolate chop cookie,” this is awesome. I have tried quite a few chocolate chip cookie recipes, and this is by far the BEST! Take the cookies out of the oven when the edges are just turning brown, leave on cookie sheet for a few min, and then let rest a bit longer to ensure best results. If you want these cookies to stay moist, put in sealed container after baking. Learn from my mistake Use (margarine) rather than butter in this recipe if you want thick cookies. This may be the perfect way for cookies to be, but all cookies are good fresh from the oven. Recipe Pre heat oven at 375 degrees in a large bowl beat the cooled melted butter with the sugars. Beat in the egg, egg yolk and vanilla until well-combined. In a medium bowl, using an electric mixer, beat the margarine, sugars, salt, and vanilla until well combined. Beat in the egg Scrape down the bowl using a rubber spatula and beat for a few more seconds. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Reduce speed to medium-low and add in eggs, one at a time, beating after each addition until well incorporated. Reduce speed to lowest setting or gently stir by hand , gradually add in dry ingredients, scraping down bowl as necessary, and beating until just incorporated, don’t over mix. Ingredients 2 1/8 cups unsifted all-purpose flour 1/2 tsp. salt 1/2 tsp. baking soda 12 T. margarine, melted and cooled until warm 1 cup brown sugar 1/2 cup granulated sugar 1 large egg plus 1 yolk 2 tsp. vanilla extract (pure, real!) 1-2 cups semi-or bittersweet chocolate chips/chunks 2tsp. corn syrup Place on parchment paper-lined cookie sheets. Makes 1 1/2 dozen very large cookies. For more information go to http://www.Teegoes.com

The chocolate chip cookie is an American classic. It’s the favorite cookie of many people, and the New York Times even produced an article about them which is still getting ‘buzz’. It’s no surprise that this cookie is such a big favorite, it’s very down-to-earth, and is often a comfort food. It’s also easy to make at home, if you don’t try to get overly exotic with it.

Chocolate chip cookies come in two basic textures, chewy and crispy. This recipe is for the chewiest, most melt-in-your-mouth delicious chocolate chippers you’ve had. If you like crispy cookies, stay far away because these bake up puffy, light and never oily. The soft moist cookies are full of big gooey chocolate chips. They taste fantastic hot from the oven, and keep well in sealed containers. However, because they are moist and rich-tasting with no preservatives, they should be refrigerated after a few days to prevent mold. (Much like a bakery-fresh moist bread, these cookies need care to not go stale)

Extra fact:Most cookie recipes only make cookies of ONE size. If you attempt to make the cookies at a size that is not described in the original recipe, you’ll run into problems such as undercooking while edges burn, or over-done cookies despite the bake-time. These cookies can easily be made in ANY of THREE sizes!

From ¼ cup scoops of dough at once for giant cookies…to1.5 tablespoon sized medium cookies…and1 .5 teaspoon size regular cookies

With this recipe the size is totally up to you! Just adjust the baking time accordingly. (seen below) A big chocolate chip cookie can make a nice ‘thank you’ gift for someone you know. When it’s home made, it really shows you care…and you only need to spend minutes making them!

How could a chocolate chip cookie get even better?What if it had HALF the fat of an ordinary cookie?What if it tasted richer and chewier than an ordinary cookie?And what if it had fiber, and healthy nutrients as well?

The seemingly impossible becomes possible with this fantastic chocolate chip cookie recipe. In one easy batch, these could become your new favorites. Chia Gel is your secret to a better tasting, lower fat cookie that has extra nutrition. You can find the recipe for Chia Gel below.

Ultra Chewy Chia Chocolate Chip Cookies

What you’ll need:

Dry Ingredients2 cups flour½ heaping tsp baking soda ½ tsp salt¼ cup white sugar1 cup brown sugar2 cups semi-sweet chocolate chips

Wet Ingredients8 tbsp butter (works best if melted first)4 tbsp chia gel¼ cup apple sauce (unsweetened)1 tbsp vanilla1 whole egg1 egg yolk only

First, pre-heat the oven to 325 degrees and grease your cookie sheets. Mix the melted butter, and both sugars until well blended. Then add the vanilla, applesauce, whole egg and egg yolk. Stir again until thoroughly combined. Last add in your chia gel and stir again. In another bowl, combine the rest of the dry ingredients except the chocolate chips. (Flour, baking soda, salt) Once the dry ingredients are mixed, add them slowly to the wet ingredients with a wooden spoon. Stir only until just combined. Last, add in the 2 cups chocolate chips.

Suggestion:If you’re making large or medium size cookies, you can use Jumbo chocolate chips or chocolate chunks.If you’re making regular or small size cookies, regular-size chocolate chips work best

Sizes:If you use ¼ cup batter per cookie bake for about 15 minutes (Large)If you use 1.5 tbsp batter per cookie bake for about 12 minutes (Medium)If you use 1.5 tsp batter per cookie bake for about 10 minutes (regular/small)

When done baking, the cookies will become golden brown. The edges may appear lightly toasted but the centers will still be soft and puffy. Be careful not to over bake.

Make Chia Gel (a video)

Chia gel is super easy to make, and it’s the key to the healthy kick these cookies pack. Due to its unique gelling property, it replaces half of the butter in this recipe, without changing the flavor. Chia seeds have no flavor of their own when you make the gel with filtered water. You won’t even know they’re in the cookies.

1 tbsp dry chia seeds9 tbsp filtered water

In a seal-able container, simply scoop in the chia seeds and add the 9 tbsp filtered water. Stir with a fork to prevent clumping, and let stand for about 10 to 15 minutes. The seeds will each have formed a thick gel around them. This gel can now be used to replace up to half the butter or oil in almost any baked recipe.