Chocolate chip cookies originated in the United States around 1938. The recipe starts with a dough composed of flour, butter, both brown and white sugar or other sweetener, semi-sweet chocolate chips, eggs, and vanilla. Variations on the recipe may add other types of chocolate, as well as additional ingredients such as nuts or oatmeal. The original “Chocolate Chips” were small cookies that probably bore a resemblance to the original kind of “chips” and the “chip” name came from the small squares the cookies were cut into.

Why we use Coco Sugar over other types of sugar?

Optimo Coco Sugar has the right balance to hit your sweet little spot. It’s a nutritious natural sweetener and sugar substitute, perfect for baking. Coco sugar retains some nutrients from the coconut palm tree, including iron, zinc, calcium, and potassium, as well as short-chain fatty acids like polyphenols and antioxidants.

Ingredients:

1 stick of softened unsalted butter
150g Optimo Coconut Sugar
1 egg
5ml vanilla extract
200g all purpose flour
5g baking soda
100g dark chocolate chips
50g chopped walnuts

Instructions:

1. Add 1 stick of unsaltened butter to bowl and mix until softened
2. Add 3 cups of Optimo Coco Sugar and mix
3. Add 1 whole egg then mix
4. Add 5ml vanilla extract
5. Combine flour and baking soda then mix with the wet mixture. Mix well.
6. Add chocolate chips and chopped walnuts to the mixture and mix
7. Scoop and put the mixture over a tray with parchment paper.
8. Preheat the oven.
9. Put the cookies in the oven and bake over 180 degree celsius for 12-15 minutes.
10. Serve hot and enjoy with a cup of milk or coffee.

Video Tutorial:

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