FULL DISCLOSURE: Please no judging if you are a professional in the kitchen, as I do not consider myself to be a baker or chef. This activity was meant to be fun and it turned out with some pretty edible cookies, so win-win!
For those of you who follow me on Instagram, you will have seen that L and I whipped up some chocolate chip cookies today. I sadly was out of brown sugar and chocolate chips, so I had to improvise. I did google “how to make chocolate chip cookies from scratch” so I could have a basis of measurements. Beyond that, I pretty much made up the below recipe! They are hubby approved so I thought I’d share. I’ve included a few notes based on what I did and what you probably should do instead.
2 ¼ cups of all-purpose white flour
1 tsp baking soda
½ tsp salt
1 ½ sticks of butter (I would use 2 though)
1 cup of stevia and white sugar (I ran out of stevia, so I topped it off with sugar. You may want to up this to 1 ½ cups, I just try to limit my sugar intake)
2 tsp vanilla extract (I forgot to add this in mine – oops!)
2 large eggs
Two full hershey bars chopped (or chocolate chips if you have them)
Two handfuls of pecans (this I made up as I went)
Note: My girl Claire from Home with the Wileys gave me a great tip – if you don’t have brown sugar you can substitute it with maple syrup and sugar.
- Combine flour, baking soda, and salt in a large bowl.
- In a separate bowl, combine the sugar and butter and mix well. Add in the vanilla and eggs and mix.
- Add the flour, baking soda and salt to the sugar, butter, eggs, and vanilla. Mix well until dough forms.
- Add in chocolate and pecans and mix.
- Use an ice-cream scoop to scoop dough onto a cookie sheet.
- Add sea salt to the top of each cookie.
- Bake 15-18 minutes at 350 degrees.
FULL DISCLOSURE: I combined everything at once and mixed it well and they turned out just fine! Also, these cookies are pretty dense, so if you prefer thinner chocolate chip cookies these are not your jam.