Tomorrow is Labor Day and we are going to be hanging out with some friends from church. As I was thinking through what dessert to bring, I knew I couldn’t go wrong with classic chocolate chip cookies. I found a standard recipe in my copy of The Good Housekeeping Cookbook, pulled out my organic and all-natural ingredients, and went to work.
- 1 1/4 cups unbleached organic all-purpose flour
- 1/2 teaspoon all-natural baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup hormone-free butter (1 stick), softened (Look for “Not from cows treated with rBST” on package if you’re unsure)
- 1/2 cup organic packed brown sugar
- 1/4 cup organic raw cane sugar
- 1 large egg (vegetarian fed, antibiotic-free, hormone-free)
- 1 teaspoon all-natural vanilla extract
- 6 ounces all-natural semisweet chocolate chips (1 cup)
(Side note: I’d never tried Guittard Brand chocolate chips before, but they are delicious!)
- Preheat your oven to 375 degrees Fahrenheit.
- In a small bowl, mix flour, baking soda, and salt together with a wire whisk.
- In a large bowl, beat butter, brown sugar, and cane sugar with an electric mixer until fluffy. Beat in egg and vanilla until incorporated. On low speed, beat in flour mixture until blended.
- Using a wooden spoon, stir in chocolate chips.
- Drop tablespoon-sized balls of dough 2 inches apart on two ungreased cookie sheets.
- Bake for 10-12 minutes. You can either put one sheet in at a time, or you can rotate your baking sheets between the upper and lower oven racks halfway through.
- Transfer cookies to a wire rack to cool.
- Enjoy! 🙂