THE ULTIMATE COOKIE DAY CHOCOLATE CHIP COOKIE RECIPE

1 cup Straus Family Creamery unsalted butter (room temperature)
1 cup Big Tree Farms ROC Brown Coconut Sugar
1 cup Big Tree Farms ROC Golden Coconut Sugar
2 large Nellie's Free Range eggs
2 tsp Rodelle Pure Vanilla Extract
2 cups all-purpose flour or 1 1/2 cups Otto's Naturals Casava Flour (Gluten-Free)
1 tsp Baking Soda
1 tsp conventional salt
1 8-10oz pkg of Semi-Sweet chocolate chips or 3, broken up Dr. Bronner's Magic Salted Dark Chocolate bars
Maldon Sea Salt Flakes (Optional)
Big Tree Farms ROC Vanilla or Brown Coconut Sugar (Optional)

YIELD: 2.5-3 dozen, depending on size of cookie desired.

Preheat oven to 350F degrees and cover your cookie sheet with parchment paper.
In a large bowl, using an electric mixer, cream butter and both sugars until light and fluffy - take your time! Add one egg at a time, beating well after each one. Beat in vanilla.
In a separate bowl, combine flour, baking soda and conventional salt.
Add dry ingredients to wet ingredients and mix at low speed until just combined. Stir in chocolate chips or chunks.
Drop batter by tablespoons onto prepared cookie sheet and gently press down. Give at least 1" space between cookies.

For FLUFFY cookies, place cookie sheet in the frridge to hydrate for at least 1 hour.

For FLAT cookies, put right into the oven!

Bake at 350F for roughly 8 minutes. They should look lightly, dark golden brown but still soft. Turn off the oven and let cookies stay in there for another 4 minutes inside the oven. Remove from the oven and sprinkle with Maldon salt and Big Tree Farms Vanilla or ROC Brown Coconut Sugar.
Remove cookies to a cooling rack or transfer to a clean, opened brown paper bag.

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