Ghee Date Chocolate Chip Cookies
If you cant change the world with chocolate chip cookies, how can you change the world?
Season: Fall and Winter Balancing for Vata and Pitta Dosha
My mom grew up cooking out of Bon Appetite magazines. Their recent food director Chris Morocco, spent months developing the inspiration for this recipe chocolate chip cookie recipe—he made nearly 30 batches, plus 10 more in the cross-testing phase—to ensure they were the absolute best.
I of course took that recipe and put my ayurvedic spin on it- making what I think are equally delicious cookies, and better yet, they are better for you with high quality sugars and easeir to digest ingredients. What makes this recipe deliver on that promise? Crispy edges, a buttery chew, and plenty of chocolate chunks in every bite.
1 1/2 cups whole wheat flour like einkorn
1 tsp mineral salt
3/4 tsp baking soda
3/4 cup ghee
1/2 cup maple sugar
1/2 cup ghee soaked dates
1 large egg
2 egg yolks
2 tsp vanilla extract
6 oz unsweetened chocolate chips
1/2 cup crushed walnuts (rough chop into tiny pieces)
INSTRUCTIONS:
Step 1
Place racks in upper and lower thirds of oven; preheat to 375°. Whisk flour, salt, and baking soda in a small bowl; set flour mixture aside.
Step 2
Cook 3/4 cup of ghee in a large saucepan over low heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until ghee is melted and bubbles, about 2 minutes. Scrape melted ghee into a large heatproof mixing bowl and let cool 1 minute.
Step 3
Once ghee has cooled a bit, add maple sugar and whisk, breaking up any clumps, until sugar is incorporated and no lumps remain. Transfer mixture into food processor, where you will add the ghee soaked dates. Make sure they have been lightly melted and are soft as well. Then add egg and egg yolks and lightly process until dates dissolve and mixture is smooth, about 30 seconds. Add in vanilla. Now transfer batter back to your empty bowl. Using rubber spatula, fold reserved dry ingredients into ghee mixture just until no dry spots remain. If the mixture is warm, put in the fridge for 15 minutes before adding chocolate chips ( I usually have to do this.) We do not want the chips to melt. When dough is cool enough, fold in chocolate chips (the cookie dough will be soft but should hold its shape once scooped; if it slumps or oozes after being scooped, put dough back in refrigerator for 5–10 minutes until scoops hold their shape as the flour hydrates.
Step 4
Using a 1½-oz. scoop (3 Tbsp.), portion out 16 balls of dough and divide between 2 parchment-lined rimmed baking sheets. Bake cookies, rotating sheets if cookies are browning very unevenly, or until deep golden brown and firm around the edges, 8–10 minutes. Let cool on baking sheets. Enjoy, what is in my opinion, the best chocolate chip cookie.
Makes 12 cookies | Prep and Cook time: 1 hour