These cookies are so easy to make, I can make them with my eyes shut. My 5 year-old makes them all by himself—no without making a bit mess. I actually prefer to clean the mess than him eating a store bought cookies. Anything you make at home is better than processed, packaged cookies. If you have little ones this is a great recipe to start with. That and my dairy-free, almond lemon cake.
You want to know how and where I discovered cocoa nibs? It was in Stuttgart airport. I had a one-hour layover that turned into 5 hours. The airline gave us vouchers for food, but there was nothing I wanted to eat. All they had was pale fat sausages, sad potatoes, and miserable lettuce. I couldn’t even find nuts. I was so hungry that I ended up eating half of a Lindt dark chocolate bar with cocoa nibs that I had bought for my husband.
The combination of mildly sweet and creamy chocolate with crunchy bitter cocoa nibs was so phenomenal that it has stayed with me since. Now whenever I eat cocoa nibs, I’m reminded of my bittersweet time in Stuttgart.
A small warning: While dark chocolate has less sugar than milk chocolate, it contains more theobromine and caffeine—both natural stimulants. So I don’t recommend letting kids eat the cookies after 5pm. For a more kid-friendly version, use 53% dark or semi-sweet chocolate chips instead, and skip the cocoa nibs. For my vegan version, click here.
The Best Chocolate Chip Cookies Ever
Ingredients
- ½ cup coconut sugar (or cane sugar)
- ⅓ cup avocado oil
- 1 pasture egg
- 1 teaspoon vanilla extract
- ½ cup spelt flour (or all-purpose flour)
- ½ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup dark chocolate chips or chunks
- 1 tablespoon cocoa nibs - optional
Instructions
- Preheat the oven to 350°F (180°C). Line two baking sheets with baking paper.
- Whisk the sugar and avocado oil in a large bowl until combined. Whisk in the eggs and vanilla extract. Add flours, baking soda and salt and mix into a smooth batter. Mix in the chocolate chips or chunks and cocoa nibs until incorporated.
- Use a cookie scoop or tablespoon to dollop the batter on the lined baking sheets. Leave a 2.5 inch gap between the cookies – they'll spread out. Flatten the cookies with your fingers. Bake until the cookies are just turning golden brown, about 10 – 12 minutes.
- Let them cool on a cooling rack for a couple of minutes, before indulging or storing them in a container.
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[…] in my life. Our little baking magician is only five, and already shows some serious talent. His chocolate chopped cookies are well known for their flavor, texture and appearance. Whenever I buy or make chocolate chip […]
Hi Shelly,
I made these cookies and they turned out to be very tasty. All my family members loved it. Thank you for the wonderful recipe.
[…] Alex’s chocolate chip cookies. I don’t like my brother very much, but I love his cookies. He is only five and annoying but he makes the best chocolate chip cookies. Seriously! […]