MAKE

CHOCOLATE CHIP COOKIES

BY LENA MILLER

Makes one dozen cookies

INGREDIENTS

Wet:

1 egg, approx 50g, at room temperature

⅔ cup light brown sugar

⅓ cup liquid coconut oil

1 tsp vanilla extract

Dry:

½ cup or 72g Rouge de Bordeaux whole wheat flour

½ cup or 67g Functional flour

½ tsp or 2.5g baking soda

¼ tsp or 1.2g kosher salt

1 bar of dark chocolate, chopped. Or ⅔ cup chocolate chips. I use a Chocolove 70% bar. If chips are what you’ve

got, I suggest giving them a quick chop anyway so you can get that stracciatella look in the cookie.

Maldon salt for garnish

/ FLOUR TO MAKE COOKIES \

Instruction

1. Line a baking sheet with parchment paper or silpat.

2. In a small bowl, whisk your egg. If the egg is not at room temperature, run it under warm-ish water for a minute. If the egg is cold it will cause your coconut oil to solidify which is not what we want. Next, whisk in the brown sugar. Then, add your liquid coconut oil and vanilla extract and whisk everything together. To achieve liquid coconut oil you’ll need to lightly heat the oil then let it come back to 74ish degrees. It should still be liquid but not warm enough to cook the egg at this temperature.

3. In a medium bowl, whisk together flour, baking soda, and salt.

4. Add the wet ingredients to the dry and whisk until all flour is incorporated. The dough should look thick and shaggy like classic cookie dough, perhaps a little more slick from the coconut oil. If you feel like its too wet, add another tablespoon or two of one of the flours. Next, fold in the chopped chocolate.

5. My favorite way to dish out cookie dough is with an ice cream scoop. It makes almost perfectly evenly sized and rounded cookies. If you don't have an ice cream scoop, you can spoon and ball the cookie dough with the palms of your hands. Scoop out 12 dough balls, approx 2 inches apart, onto your baking sheet. Place sheet in the freezer for 10 minutes or the fridge for 30 minutes to quickly firm the dough before baking. This will keep the cookies from spreading too much. (If you don’t mind a flatter cookie you can go straight into the oven with them.)

6. Preheat your oven to 375ºF.

7. Remove the cookie tray from the freezer or refrigerator and pop straight into the oven. Bake for 10-12 minutes.

8. Remove from the oven and sprinkle with maldon. Let the cookies cool slightly before transferring them to a cooling rack. Eat fresh or store in an airtight container once fully cooled and dry.