I’ve been known to enjoy a cookie in the morning with my coffee, but most of the time they are too sweet. I’ve adapted my New York Times Chocolate Chip Cookie to use less sugar and better sugar, by featuring India Tree’s Light Muscovado. I hope you enjoy them!
Amy's New York Times Chocolate Chip Cookie
makes 30 cookies using a 2-tablespoon scoop
Ingredients
- 1¼ cups unsalted butter 2 ½ sticks, 10 ounces
- ¾ cup light brown sugar India Tree light muscovado
- ¾ cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3½ cups all-purpose flour 16 ounces
- 1½ teaspoons Kosher salt
- 1½ teaspoons baking powder
- 1¼ teaspoons baking soda
- 1 11-ounce bag dark chocolate chips or chunks
- toasted walnuts, optional
Instructions
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Cream the butter using the paddle attachment of an electric mixer. Add the sugars and beat until well creamed. Add the eggs and vanilla, mix to combine.
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Add flour, salt, baking powder, and baking soda and mix just until combined. Stir in the chocolate pieces.
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Portion dough using a 2-tablespoon scoop or a soup spoon and keep in an airtight container. Refrigerate the dough balls overnight or for up to 3 days.
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When ready to bake, preheat oven to 375° F. Transfer 8 cookie dough balls to a Silpat- or parchment-lined sheet pan (if you want walnuts in some, press them into a few dough balls now). Put in oven, lower heat to 350° and bake for 12–14 minutes, until cookies appear set, are beginning to turn golden at the edges, but are still soft in the middle. Let cookies cool on pan for 5–10 minutes then transfer to a rack to cool completely.
Recipe Notes / Tips
- I love walnuts in my chocolate chip cookies, but I am alone in this household. Too keep everyone happy, I add nuts to 2 or 3 individual dough balls when I bake a batch.
