It’s summer! Chocolate chip cookie time! Of course, these delicious cookies work any time of year, but I think they are perfect for summer – and for Fourth of July!
This year for the Fourth of July I made these chocolate chip cookies and watermelon sorbet (see the recipe here), and I decorated them with American flags for an extra festive touch. If you’d like to print these out, click the link here, and simply tape them onto some toothpicks.
My family is into the healthiest, little-to-no-sugar recipes, which can make holiday baking a little tricky.
Thankfully, I found a recipe for these cookies! I did swap about a few ingredients and lower the sugar amount, but they were absolutely delicious! They were crunchy and flaky on the outside but soft in the inside – without doubt the best cookies I’ve ever made.
Ingredients
1/4 cup palm shortening, (coconut oil or softened butter also work)
1/8 cup brown sugar
1/8 cup cane sugar
1/2 egg (you can use either yolk or white, I used yolk)
1/2 tsp. vanilla extract
3/4 cup flour (I used Bob’s Red Mill gluten free 1-to-1 flour)
1 tsp. cornstarch
1/4 tsp. baking soda
1 pinch of salt
6 tbsp. chocolate chips
Instructions
- Start by preheating your oven to 350, and line a sheet pan with parchment paper.
- In a large mixing bowl, combine the shortening and the two sugars, and cream them.
- In a separate mixing bowl, combine the flour, cornstarch, baking soda, and salt
- Mix the dry ingredients into the wet ingredients and stir and fold until you get a thick, chunk-free cookie dough. Make sure you are mixing well, sometimes ingredients (especially flour) will hide at the bottom of your bowl.
- Fold the chocolate chips into the batter
- Scoop your cookie dough onto your sheet pan – make sure to space each cookie evenly, since the cookies will expand and flatten while baking
- Bake for 10-12 minutes, until the center is around 200 degrees (you can check this with a normal thermometer) The reason why I do this is because the outside is deceiving! It could be golden brown on the outside but still all doughy in the inside. If you want, you can go the traditional route and use a toothpick.
- Let the cookies cool for about 10-20 minutes and before plating them (This is the hardest part, you’ve waited FOREVER, and the cookies smell SO GOOD, but just wait until they are cool so you don’t burn yourself!)
- Enjoy!
Makes 9 cookies