How to make the best delta 9 chocolate chip cookies

When you think of the best chocolate chip cookies, you probably think of warm, delicious delights that melt in your mouth. You can almost taste the crisp exterior and buttery dough that hides a gooey chocolate center or two. With just a few simple ingredients and some skillful manipulation, you can create these too! Here’s how.

Ingredients:
2 ½ cups flour

1/2 teaspoon baking soda

½ cup brown sugar, packed

½ cup white sugar, packed

1 teaspoon salt

1/3 cup unsalted butter, softened (you can substitute with non-hydrogenated margarine) (the butter will sit at room temperature for 24 hours)
4 ounces unsweetened chocolate, melted (I use Ghirardelli) (make sure it is at room temperature or the chocolate won’t melt properly) – make sure you melt it first when it is cold! If you are using a microwave, make sure to heat in 30-second increments and stir. You want the chocolate at least slightly warm.

2 tablespoons shortening (I use Crisco)

2 eggs, beaten (separate the yolks and whites. I use extra-large eggs)

1 teaspoon vanilla extract

Directions:
First, you’ll want to measure out all your ingredients. Make sure you have enough flour. If you don’t have enough, add more by adding another ¼ cup until the batter is no longer sticky. Don’t sift your flour into a bowl before measuring it. This can cause the dough to stick together and be nearly impossible to separate into cookie pieces. You can also pre-measure your dry ingredients. It will save you some time and keep the dough from getting lumpy.

Note:
I prefer to use whole wheat flour in this recipe instead of all-purpose because it gives the cookies a better flavor and tastes sweet. If you want to make the gluten-free version, then go ahead – if using soy milk or other kinds of milk, then sub with cow’s milk or half cow’s milk and half water; if using earth balance and soy milk, then sub with canola oil and water (you may have to reduce the amount of shortening used).

Preheat the oven to 375 degrees. Sift together the flour, baking soda, brown sugar, and salt in a large bowl. Add the butter and work together until the mixture resembles sand. In another bowl, mix the melted chocolate and shortening without heating it too much (this will keep it from hardening). Then add in the beaten eggs one at a time until completely mixed in. Add vanilla extract here as well. Next, mix your dry and wet ingredients (keep them separate) until you have a homogeneous dough. Add flour if necessary so that no sticky spots remain.

Place about 2 tablespoons of dough on a greased baking sheet. Continue until all of the dough is used up (you can save the rest for later if you want). Then bake for 10-12 minutes or until the edges are set, and the tops are just set (they will continue to cook after you take them out of the oven). I like to use mini Ghirardelli chocolate chips because they melt better, but any will do. Once done cooking, let them cool on a rack for about 5 minutes so that they don’t fall apart.

For the gluten-free version, you can substitute brown sugar for agave nectar.

Notes: If your chocolate doesn’t melt properly when you start cooking the cookies, then place it back in the microwave for a few seconds until it is warm. Most people report going through this process a few times to get the chocolate to melt properly. You can also heat your shortening slightly before using it unless you use Earth balance. Substituting margarine with Earth balance allows some reliability but not as much as hydrogenated margarine. If you use Earth balance for this and any other recipe, don’t cook it above 275 degrees. It will form a thick layer on the cookie (like Pam spray) if you do.

Quick Tip: Use a silicone baking mat under parchment paper because I think they release better cookies and make cleanup easier, says MrHempFlower.com. They are also less expensive than aluminum foil ones. When using them, be careful of your temperature (not above 275 degrees, or your cookie will get too soft).

For the gluten-free version, use all canola oil.

If you aren’t using non-hydrogenated margarine, substitute half the shortening with canola or soybean oil.

You can also add dried cranberries (or cherries) to give unique texture and taste to your cookies. Just substitute some chocolate chips with dried fruit, and make sure you dice them very finely before adding them back into the mix. It would be best to leave out ½ cup of regular chocolate chips because it will be too much dry fruit for one cookie. You may have to adjust the amount of flour to maintain a cookie dough consistency when adding dried fruit (add small amounts until the dough is no longer sticky).

You can substitute agave syrup for the brown sugar and Earth Balance for the shortening for the gluten-free version.

To make these cookies as fast as possible, have all your ingredients pre-measured and ready when you start mixing. Measure out your flour first before measuring out anything else. This will keep your dough from sticking to itself, which will save you time when trying to roll it into balls. The last thing you want is to set your timer and come back to find a glob of chocolate chip cookie dough on the baking sheet instead of balls.

To help the cookies set faster, you can drop them about 2 inches below the middle of your cookie sheet so that they don’t get too much liquid on the bottom. Just remember to let them cool on a rack for a few minutes before cutting into them.

You can substitute half the butter with oil and the top with marble sugar.

You can substitute agave syrup for the brown sugar and Earth Balance for the shortening for the gluten-free version.

Top with any jam or chocolate chips (any variety you like).

You can also make little oven-safe bowls on a cookie sheet. Just bake them for 8 minutes, and then let them cool.

You can also use whole wheat flour, but I don’t think it gives the cookies as much flavor. Don’t use whole wheat flour in this recipe because it will be too heavy and too sweet. Half white flour and half all-purpose work great with this recipe. If you want to go gluten-free, substitute regular all-purpose flour for the half-white whole wheat flour in the recipe (or divide your raw ingredients into three separate bowls).

source https://www.jbklutse.com/how-to-make-the-best-delta-9-chocolate-chip-cookies/