Chocolate Chip Cookie Extravaganza!!!

My two best friends in the whole wide world, Kelsey and Erica came to visit me week. It was a kind of pre-birthday present. They came all the way from Seattle and we had an absolute blast! We had so much fun, the two of them missed their flight and stayed with me an extra day. Since we had some extra time, I put them to work. Task master that I am, I forced these two poor women to help me make about three dozen chocolate chip cookies.

Cookie Party Final


Why so many cookies?I was inspired by Tessa at Handle the Heat and her Ultimate Guide to Chocolate Chip Cookies. She put in what I’m sure was a whole bunch of time and energy experimenting with all of the different ways of making chocolate chip cookies. I read her guide, and picked a few alterations to the classic Tollhouse recipe that I wanted to try. What my girls and I ended up making were:

  1. Classic chocolate chip cookies, using both baking powder and baking soda, as well as a higher ratio of brown sugar to granulated sugar (it changes the texture so the cookies are the perfect combination of crunchy and chewy).
  2. Whole wheat chocolate chip cookies. These had a slightly deeper, nuttier flavor. I was really surprised at how good they were.
  3. Vegan, gluten free chocolate chunk cookies. Vegan chocolate chips were difficult to find so we used some of the vegan chocolate from Trader Joe’s that I used to make brownies for the last post.

The division of labor was simple: I was in charge of the wet ingredients and the mixer, Kelsey was in charge of the dry ingredients, and Erica was our official timer, dish washer, and batter taster. The whole process went so smoothly and was so much fun! I wish these two ladies were here to bake with me all the time!


Cookie Party AP1

Classic Chocolate Chip Cookies

1 cup + 2 Tbsp all purpose flour

1/4 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 stick (4 oz.) butter

1/4 cup granulated sugar

1/2 cup brown sugar

1/2 tsp vanilla

1 egg

1 cup semisweet chocolate chips

Preheat your oven to 350 degrees.

Cream the butter and the sugar for two minutes, then add the egg and vanilla. Creaming is basically just beating the butter and sugar together until the mixture gets light and fluffy and tasty-looking.

Mix together the flour, baking soda, baking powder, and salt.

Slowly add the dry ingredients to the egg, butter, and sugar mixture.

Stir in the chocolate chips.

Chill the dough for 30 minutes, then spoon it onto a cookie sheet lined with parchment paper or aluminum foil and bake for 9-11 minutes.

Let the cookies cool for about 2 minutes on the pan, and then transfer to a cooling rack. It’s best of you wait about five minutes before eating, but no one will blame you if you scarf these suckers down as soon as they’re cool enough not to burn your mouth.

Cookie Party AP2

The next two variations followed the same recipe for the most part. For the whole wheat chocolate chip cookies, I simply used whole wheat flour instead of all purpose. Seriously, I think these were my favorite. Erica really wanted to make them and I was a little reluctant. I should know by know to listen to her, because she has impeccable taste. I’m pretty sure that all of my future chocolate chip cookie will be made with whole wheat flour.

Cookie Party W1

The vegan, gluten free cookies, obviously required a couple more substitutions.

Cookie Party VGF2

Vegan, Gluten Free Chocolate Chip Cookies

1 cup gluten free all purpose flour

1/4 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/4 cup + 2 Tbsp coconut oil

1/4 cup granulated sugar

1/2 cup brown sugar

1 Tbsp flax seed meal

3 Tbsp warm water

1 cup bittersweet vegan chocolate, chopped into chunks

 Preheat oven to 350 degrees.

Stir the flax seed meal and the warm water together until the mixture begins to look gelatinous. Let is sit for a minute, then stir again.

Mix the sugar, brown sugar, vanilla, coconut oil, and flax seed mixture together. You don’t have to worry about creaming because the coconut oil behaves pretty differently from butter, you can try to whip it up, but you won’t get the same texture that butter gives.

Mix all the dry ingredients together and slowly add to the wet mixture.

Stir in the chocolate chunks.

Chill the dough for 30 minutes, then spoon onto a cookie sheet lined with parchment paper or aluminum foil. Bake for 9-11 minutes.

Cookie Party VGF1

These cookies came out pretty thin and a lot more crunchy than the others. Because the chocolate was in chunks, the ratio of actual cookie to chocolate was a little weird in some of the individual cookies. That being said, they tasted pretty great.

I was able to send Kelsey and Erica home with a little bit of everything we made and I brought the rest to school with me to share. Everybody loved all three variations.

I recommend checking out Handle the Heat’s guide and finding your own preferred recipe.

I’m so thankful my two best friends were here to make and eat these delicious cookies with me. If you can, bake with a friend. I promise whatever you make will taste just a little bit better.

Happy Baking!



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