Chocolate Chip Cookies
- Aug 12, 2025
- 2 min read
Updated: Apr 4
An old-fashioned classic, thoughtfully reimagined. These cookies honor the familiar Toll House style while baking up balanced and dependable every time.
Forage Baker's Note
Flour matters. Gluten-free flour blends—and even wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale for best results.
If you don’t yet own a scale, gently scoop Heritage Baker’s Flour into a measuring cup and level with a knife. This method yields approximately 125g per cup.
Packing the cup can result in too much flour and a denser cookie.
Spooning flour into the cup may under-measure.
Sweeteners matter too. Sweeteners vary just as much and can significantly affect cookie texture. For best results, we recommend Homestead Sweetener or traditional sugar.
While substitutions are possible, results may vary—some alternative sweeteners can make cookies overly soft or more dry and crumbly.
Homestead Sweetener: 1:1 sugar replacement by volume, 140g per cup
Granulated sugar: 200g per cup
Working the Dough
Dough temperature affects spread. Cookies baked immediately will spread more; rested dough spreads less; chilled dough produces taller cookies with a thicker center.
Always bake one test cookie first. If cookies spread too much, add 1 tablespoon of flour. If they don’t spread enough, add a little softened butter or 1–2 teaspoons of liquid.
The more add-ins (nuts, candies, etc.), the less the cookies will spread.
Recipe
Makes: 8–12 cookies
Ingredients
1¾ cups Heritage Baker’s Flour (219g)
1 cup Homestead Sweetener (140g)
1 large egg (50g) + 1 yolk (20g)
1 stick butter, softened or melted and cooled (112g)
2–3 tsp vanilla extract
½ cup chocolate chips
Vegan Option: Replace egg with 3 Tbsp nut milk and use a butter substitute. If using coconut oil, reduce to 7 Tbsp.
Directions
Preheat oven to 350°F.
In a medium bowl, whisk together flour and sweetener.
Add egg, butter, and vanilla; mix until fully combined.
Stir in chocolate chips and let dough rest 10 minutes. For thicker cookies, refrigerate dough for 1 hour.
Portion dough onto a lined baking sheet and roll into balls.
Bake 13–17 minutes, until golden at the edges.
For thin, crispy cookies: Flatten dough balls and bake at 325°F until deeply golden.
At the Table
Best enjoyed with your favorite milk or alongside a cup of coffee.
From the Forage Kitchen
Made with our gluten-free Heritage Baker’s Flour and zero sugar Homestead Sweetener — crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
