I’ve been playing in the kitchen lately, trying to come up with a delicious chocolate chunk cookie recipe, because, why not?!
My criteria was a little lengthy: Gluten-free and paleo-friendly, of course! Nut-free, coconut-free, naturally sweetened, and no use of butter or shortening as well. I had to do a little research on the chemistry of cookie making first– which was kind of fun and definitely geeky 🙂
Apparently, there is a science not just to the ingredients that go into cookie making but also the order. Once of the tidbits that I learned through my journey into cookie chemistry was that coating the flour with fat first can help to increase the moisture life of the cookie– so cool! And also that there is a huge different between baking soda and baking powder, and of course, that a little goes a long way when trying to prevent that metallic taste you get from too much!
So on went the journey in my kitchen with a few errors for sure that my kiddos and hubby bravely ate with grim smiles. On the third or fourth try (maybe more!), I have pulled together a pretty great recipe that I will no doubt continue to perfect over time.