I love chocolate chip cookies. So I’m feeling the need to share with you my secret recipe. A cookie both crisp and chewy. One that is rich, chocolately, and has even had a healthy makeover. This will be your new chocolate chip cookie go-to recipe. But don’t keep it a secret. Click here to order cookies….

Let’s be honest here. I know some of you (and you know who you are) use the “Original Tollhouse” recipe on the Nestle chocolate chip bag. Not a bad recipe but not great either. Here are a just few of the “secrets” that I have researched and experimented with.

1. Use the best ingredients (chocolate) that you can afford.
2. Use dark chocolate (60%), toasted nuts and oat flour for more complex and richer flavors.
3. Always “rest” the batter, refrigerate overnight if possible. They look and taste much better, (if that’s possible). Trust me.
4. For chewier, caramel-like cookies, don’t over cook, remove the pan from the oven just as the cookie edges turn golden.
5. Share these, people will like you better for it.

Click here to order cookies…

My secret recipe was adapted (just a bit) from the old Neiman Marcus department store recipe. If you haven’t heard it before, it’s an interesting story. A lady ordered a cookie in the store cafe’, loved them and asked the clerk for the secret recipe. She was charged $250. on her credit card. The rest is history….

Ingredients:

• 1 cup butter, sub. canola oil or Smart Balance
• 1 cup brown sugar or a substitute
• 3/4 cup sugar or substitute
• 3 eggs
• 2 teaspoons vanilla
• 2 tablespoons of honey
• 2 tablespoons of instant coffee or espresso powder. Dissolved in a little hot water. (optional but delicious)
• 2 cups AP flour, (replace 1 cup with almond flour to cut carbs and add protein)
• 1 teaspoon baking powder
• 4 ounces of milk chocolate candy bars, melted
• 2 1/2 cups *oat flour (see notes)
• 1/2 teaspoon sea salt
• 12 ounces dark chocolate chips, Ghiradelli
• 1 1/2 cups chopped toasted nuts, walnuts, pecans, almonds, or hazelnuts 1 cup
• dried fruit, blueberries or cranberries (optional)

NUTRITION

Per cookie: 95 calories; 4 g fat  11 mg cholesterol; 12 g carbohydrates; 3 g protein; 4g fiber; 64 mg sodium; 55 mg potassium.

*Bakers Notes: Grind your own oat flour, it’s easy. Add the dry oatmeal (old-fashioned or quick) to your blender and blend it into a very fine powder. Oat flour gives this recipe a rich, warm and toasty homemade flavor. Of course, you can use oat flour to make almost any recipe healthier. You may substitute (sweeteners) raw organic sugar, agave, honey, stevia or 100% maple syrup or whatever you like. Always chill the dough first (overnight is best, if possible). Toast the nuts on the stove (stirring often) or in the oven until lightly toasted and fragrant.

Directions:

1. Cream together, butter, both sugars, eggs, vanilla, and instant coffee.
2. In separate bowl, mix flour, powdered oats, salt, and baking powder.
3. Mix creamed, and dry ingredients, adding chocolate chips, melted chocolate bar, and nuts; mix well. Refrigerate overnight, you’ll be glad you did.
4. With a cookie scoop (I like big), scoop out dough and place on an ungreased cookie sheet, and bake at 350 degrees for 8 minutes or until the edges are golden brown.
5. Enjoy!