The Best Choc Chip Cookie
Servings Prep Time
11cookies 15 mins
Cook Time Passive Time
11 mins 4hours
Servings Prep Time
11cookies 15 mins
Cook Time Passive Time
11 mins 4hours
Ingredients
Instructions
  1. Mix the ground flax seeds with the orange juice and set aside for 5 minutes.
  2. Add the olive oil, the tahini, the coconut palm sugar, the orange juice mixture, the vanilla extract, the cinnamon and the salt to a bowl and mix with a whisk for 1-2 minutes until the sugar is almost dissolved.
  3. Combine the flour and the baking soda in a small bowl and add it to the wet mixture. Mix gently with a spatula until almost combined. Add 120g of the chopped chocolate and mix gently. Cover the dough and refrigerate it for at least 4 hours.
  4. Preheat the oven to 185°C (365°F) and line your oven tray with baking paper.
  5. Divide the dough into 11 equal pieces (I used a 1/4 cup measurement tool) and roll each piece into a ball. As you roll each ball, lightly press some of the remaining dark chocolate pieces on the top of each ball. Transfer the dough balls to the oven tray, leaving a distance of about 7cm between each cookie and sprinkle with some sea salt flakes.
  6. Bake for 11-12 minutes. The cookies will look slightly underdone in the middle but once you remove them from the oven they will settle and the edges will crisp up. However before they do completely, DROP the oven tray on the counter for the cookies to deflate and settle. You’ll achieve the look we all aim to see in the perfect cookie. (I loved this tip from the original recipe!)
  7. Allow to cool for 5 minutes and transfer to a rack to cool completely before enjoying.
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