Mom’s Best Chocolate Chip Cookies

Mom’s Best Chocolate Chip Cookies

Ask your mother for the recipe. Pick one of your favorite things, and get the recipe. Make it your own: here I’ve adapted my mom’s famous “clipper chocolate chip cookies,” which were made for most occasions and celebrations in my youth, into my own gluten free, dairy free, and soy free version using coconut sugar and a gluten free flour. There is a secret ingredient, too, revealed here to honor the culinary legacy of mom’s – pass it on!

Mom's Best Chocolate Chip Cookies
 
Author:
Yields: 3 dozen
Ingredients
  • 1 cup softened coconut oil (not melted)
  • ¾ cup coconut sugar
  • ½ cup beet sugar or cane sugar
  • 1 and ¼ Tbsp. vanilla extract
  • 1 Tbsp. kahlua
  • 1 Tbsp. amaretto (or more kahlua)
  • 2 large eggs
  • 2½ cups gluten free all purpose flour
  • 1 tsp. baking soda
  • ½ tsp. sea salt
  • 24 oz. dairy free/soy free chocolate chips
  • 1 cup walnuts, pulsed until chopped
  • 1 cup hazelnuts or pecans, pulsed until chopped
Instructions
  1. Preheat the oven to 325.
  2. Using an electric mixer, beat the first 6 ingredients in a large bowl until light and fluffy. Add eggs and beat well.
  3. Mix flour, baking soda and salt in a small bowl.
  4. Stir dry ingredients into the wet mixture in the mixer until incorporated.
  5. Mix in the chocolate chips and nuts.
  6. Drop the batter by the ¼ cup onto lined cookie sheets, about 9-12 per tray depending on the size of the cookie.
  7. Bake until cookies are golden, about 12-14 minutes.
  8. Transfer cookies to a rack and cool.
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