All-Time Favorite Chocolate Chip Cookies

Baking with Washington wheat

In honor of national chocolate chip day (May 15), we’re celebrating with our all-time favorite chocolate chip cookie recipe. The addition of a splash of lemon juice seems bizarre, but it’s the secret ingredient that somehow gives these cookies perfectly balanced flavor. Keep the dough, covered, in the refrigerator for up to five days so you can have freshly baked cookies whenever you desire.

 

Makes 3 dozen cookies

 

1 cup butter

1/2 cup old fashioned oats

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

1/4 teaspoon ground cinnamon

3/4 cup brown sugar, packed

3/4 cup granulated sugar

1 tablespoon vanilla extract

1/2 teaspoon lemon juice

2 large eggs

1 1/2 cups chocolate chips

1 cup chopped walnuts

3/4 cup coconut

Melt butter in large mixing bowl and let cool slightly. Place oats in a small food processor or blender and grind into a course oat flour. Place them in a medium sized bowl and whisk together with the flour, baking soda, salt and cinnamon. Set aside.

Whisk together melted butter, brown sugar and granulated sugar until smooth. Add vanilla, lemon juice and eggs. Whisk until smooth, then stir in flour mixture. Stir in chocolate chips, walnuts and coconut.

Cover bowl and chill at least 4 hours, or overnight. Preheat oven to 350°F and line a baking sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoons of dough and roll into balls. Place two inches apart on the baking sheet. Bake for 15 minutes, or until edges are golden brown. Cool slightly before removing to a wire rack.

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