I have a weak spot for chocolate chip cookies. With just a few simple ingredients you can jump down a rabbit hole of crunchy, chewy, chocolate-y goodness. I like ones that are crispy on the edges and soft in the middle. I like people who are like that too.
Carolina Ground Chocolate Chip Cookies
1 cup softened, yet firm butter
1 cup unrefined sugar
1 cup packed brown sugar
2 eggs, room temp
1 teaspoon vanilla extract
3 cups Carolina Ground Type 75 Pastry flour
1 teaspoon baking soda
2 teaspoons hot water
3/4 teaspoon salt
2 of your favorite chocolate bars, crushed up
Preheat oven to 375 degrees.
Cream together the butter and sugars till smooth and fluffy. Beat in the eggs, one at a time, add the vanilla. Dissolve the baking soda in the warm water and toss into the cookie mix. Add the salt and mix again, gently till just combined.
Take your two favorite chocolate bars and put them in a tinfoil pouch or plastic freezer bag. Crush then up by beating them with a rolling pin. (I know, it sounds fun and it is.) Add the chocolate bar bits to your cookie batter. Stir in the flour with a wooden spoon.
Roll the dough into a 10" long log and slice into individual cookies. If it's difficult to slice stick in the fridge for 15 minutes. Roll each cookie into a ball and place, staggered, on a sheet pan lined with parchment. Bake at 375 degrees for 10 minutes. Look for a darker color on the edges (that's where all the flavor is!) and a lighter, golden center.
Remove from the oven, let cool for a few minutes. Transfer with a spatula to a wire rack to finish cooling. Eat them all right away, share with your neighbors or keep them in an airtight container on the counter top for up to 7 days.