Yes, it does exist.
Though I indulge in making and eating my fair shares of baked sweet treats, I never considered myself to be a “cookie monster”. Until now, of course.
There I was earlier this morning, standing in my kitchen and taking my first bite of The Perfect Cookie, the cookies angels were sining in my head. I swear. Yes, it is The One—in terms of cookie recipes!
I’m in love. I’m a convert. Yes, I love cookies.
As I’m very particular about the texture and taste of cookies, much of all the cookies I’ve ever had in the past just didn’t call me. One time one of my colleagues from a recent work place in the past year brought in some cookies. I couldn’t help but stare at her eating those cookies, which was a very odd thing for me to do (staring at somebody eating?), not to mention creeping people out when you do. I hadn’t had the chance to taste said cookie yet, but I knew that was exactly the type of cookie texture that drew me in as I stared at her, I wondered “hmm, that cookie looks really yummy… must taste pretty yummy too. Mmm I want that!”
So I asked for one to be shared and as I bite into it, I realize that I’m about to go on a quest to find its recipe.
The cookie was slightly crunchy on the outside when I first bite into the cookie, but it turns soft and almost cakey at the inside. I don’t like overly-sweet cookies but I love the combination of different tastes and texture. Simple yet complex. Yes, I’m asking for a lot from a cookie, The Perfect Cookie.
I asked my colleague for the recipe but unfortunately I didn’t guard it with my life and lost it.
So the moral of the story is, guard your beloved recipes with your life. For you might never see it or revel in its wonder, at least whenever you want it.
Back to the present.
The recipe below is the closest thing I’ve found to the perfect cookie above. In fact, dare I say, it’s even better. How could it be possible? The quinoa flour, which has a very distinct sharp and nutty taste, matches up with the dark chocolate chips quite well. I love nuts so I added some walnuts into the dough, along with golden raisins for some fruity tang to balance the rich, buttery, chocolate-y goodness. A well-balanced cookie backed with nutritious stat (quinoa—aka the protein and fiber; golden raisins—aka fruits and fiber), it is indeed my ultimate Perfect Cookie.
Except for the add-ins of walnuts and golden raisins, I followed the recipe exactly as is. Nope, I didn’t improv because I wanted the cookies to be perfect, at least for the first run making it. Then the possibility of add-in variations is endless.
Hello, my name is Josie. I’m a cookie convert.
Quinoa Chocolate Chip Cookies
Original Recipe link here
- 1 cup all-purpose flour
- 1 cup quinoa flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup earth balance (1 stick)
- 1/4 cup vegetable shortening
- 3/4 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
21 cup semisweetdark chocolate chips plus walnuts and golden raisins
- To start, preheat the oven to 325°F (165°C).
- Sift together quinoa and all purpose flour, baking soda and salt then set aside.
- Melt one stick of earth balance for 30 seconds in the microwave and then add 1/4 cup non hydrogenated vegetable oil and melt for another 30 seconds.
- Grab a large bowl and beat together the melted earth balance, brown sugar and white sugar until well blended.
- Then add vanilla, egg, and egg yolk and continue to beat until blended.
- Slowly add the flour to the wet ingredients until a dough like consistency is formed. Fold in chocolate chips using a spatula.
- Refrigerate dough for 30 minutes to an hour.
- Then roll dough into one inch size balls and place on a cookie sheet lined with parchment paper. Bake cookies for about 15 minutes or until edges are light brown.
- Bake a few minutes longer if cookies are larger or if you like them a bit more crispy.