Made with GoodShoog™ as the only granulated sweetener
Yield: 24 cookies
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1½ cups GoodShoog™ blended sugar
- 1 tablespoon unsulphured molasses
- 2 large eggs
- 2 teaspoons vanilla extract
- 2½ cups (312g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups (340g) semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (177°C).
- Line two baking sheets with parchment paper.
- Cream butter, GoodShoog™, and molasses together for 2–3 minutes until light and fluffy.
- Beat in eggs one at a time.
- Add vanilla and mix well.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients until just combined.
- Fold in chocolate chips.
- Scoop approximately 2 tablespoons of dough per cookie onto baking sheets.
- Bake for 9–11 minutes until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
For an Even Better Texture
Because GoodShoog™ contains Trehalose and Allulose, I would actually recommend adding:
- 1 extra egg yolk
- 1 tablespoon milk
This helps:
- Increase chewiness
- Improve spread
- Enhance browning
- Keep cookies soft longer
If You Want GoodShoog™ to Be the Only Sweetener
If you'd prefer not to use molasses at all:
- Skip the molasses.
- Increase GoodShoog™ to 1¾ cups.
The cookies will still work well, but they'll have:
- Less caramel flavor
- Slightly lighter color
- Slightly less chewiness