Seeded Chocolate Chip Cookies Food

GLUTEN-FREE CHOCOLATE CHIP HEMP SEED COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Combine sorghum flour, rice flour, baking soda, xanthan gum, and salt together in a large bowl.
• Beat butter, white sugar, and brown sugar together in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Beat eggs one at a time into the butter mixture; add vanilla extract. Pour butter mixture over flour mixture. Beat together until combined, about 2 minutes. Fold chocolate chips and hemp seeds into the cookie dough.
• Place cookie dough in the refrigerator to firm up, at least 20 minutes.
• Drop heaping tablespoons of dough 2 inches apart on baking sheets; press down with the back of the spoon to flatten slightly.
• Bake in the preheated oven until cookie edges are lightly golden, 8 to 11 minutes. Remove from the oven and let cool before taking off the parchment paper, about 10 minutes. Cool baking sheet before re-using for another batch.

PERFECTLY PUFFY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, beat the sugars, butter and Crisco until light and fluffy (about 2 minutes). Beat in the eggs, one at a time, then the vanilla extract. Add pudding mix; stir until incorporated.
• In a small bowl, whisk together 3 cups of the flour with the baking soda and salt. Slowly blend into the egg mixture.
• Add additional 1/4 to 1/2 cup of flour, if needed. The dough should be somewhat like the consistency of pie crust dough...not sticky. I use a total of 3 to 3 1/2 cups flour, depending on the humidity level of the day.
• Fold in chocolate chips.
• Drop spoonfuls of dough on cookie sheet. (To achieve a more round, cleaner look, roll the balls of cookie dough in your hand instead of just dropping on the cookie sheet.) Bake for 10 minutes, or until the cookies are JUST starting to turn golden, rotating baking sheets halfway through. The cookies may not look done, but that is the trick to keeping them puffy and soft. Let cookies cool on the cookie sheet on top of wire racks for 5 minutes. Remove from cookie sheets and cool completely on the cooling racks.
• *Recipe Note: Make sure your baking soda is not expired. Test this by combining a little with vinegar and water. If not bubbly, get new baking soda or you will have flat cookies.
• Source: Inspired by Erin Rood and Carol Elliott, friends of Pennies on a Platter

SEEDED CHOCOLATE CHIP COOKIES

Steps:

• Sift together flours and baking soda and set aside. In bowl of a standing mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of the bowl and paddle. Add organic sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is lump free, about 1 minute. Stop mixer and scrape down sides of the bowl and the paddle.
• Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not overbeat. Scrape down sides of the bowl and paddle.
• On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add seeds, oats and chocolate chunks and mix in.
• Heat oven to 350 degrees with racks adjusted to the lower third and middle of the oven. Line two baking sheets with parchment paper. Spoon dough by heaped teaspoons (or use a 1-inch scoop) 2 inches apart onto prepared baking sheets.
• Bake 14 to 15 minutes, until lightly browned, rotating baking sheets from top to bottom and from front to back halfway through the baking. Remove from oven and slide parchment off the baking sheet and onto a work surface. Allow cookies to cool for at least 10 minutes before serving, or for at least 20 minutes before storing in an airtight container. Cookies will keep for three days at room temperature.

"BIRD SEED" CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350'.
• Line 2 baking sheets with parchment paper; set aside.
• In an extra large bowl mix all of the cereals, flax seed, nuts and chocolate chips; set aside.
• In a large bowl, beat butter, sugars, and maple syrup at medium high speed with an electric mixer until light and fluffy.
• Add eggs and vanilla, beating until combined.
• In a medium bowl, combine flours, baking soda, and salt; sift once.
• Add flour mixture, alternately with oil, 1 cup at a time, beginning and ending with flour mixture; beat at low speed, until smooth, after each addition.
• Fold cookie batter into the bowl of cereal, seeds, nuts, and chocolate chips. Mix well.
• Drop dough, by rounded tablespoon onto prepared baking sheets; gently pressing with hands.
• Bake for 10 - 12 minutes, or until edges are lightly browned.
• Let cool for 2 minutes on baking sheets.
• Remove to wire racks to cool completely.

SUPER FOOD CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat brown sugar, coconut sugar, butter, and coconut oil with an electric mixer in a large bowl until smooth. Beat the first egg into creamed butter mixture until completely blended; beat in vanilla extract with the last egg.
• Stir hot water and baking soda together in a small bowl until baking soda is dissolved; stir into butter mixture. Add cream of tartar and mix well.
• Mix flour into butter mixture until dough is smooth; fold in walnuts, chia seeds, flax seeds, cocoa nibs, and salt. Drop dough by rounded tablespoons onto prepared baking sheet.
• Bake in the preheated oven until cookies are lightly browned around the edges, about 12 minutes. Transfer cookies to a wire rack to cool.

SUNFLOWER SEED AND CHIP COOKIES

Steps:

• Cream together margarine, shortening, sugars, eggs, and vanilla.
• Stir in flour, salt, soda and oatmeal.
• Mix well and add in sunflower seeds and chips.
• Shape into balls, flaten slightly on ungreased cookie sheet. Bake at 350 for about 10 minutes.