The Chocolate Chip Cookie Experiment: 2. Guittard Akoma Chocolate Chip Cookies
I’m still categorizing them as ‘chewy,’ but aside from that– they’re different than the Nestle classics in just about every way. More sugar (heavy on the brown), less butter, and baking powder instead of baking soda mean that these cookies spread quite a bit and have crunchy, sugary edges.
See? These guys are spreaders.
And that bugged me at first. I think because it reminded me of a time (only a few years ago, actually) that I didn’t know the difference between butter and margarine, and, as a result, my chocolate chips cookies would alwaaaaaaaaaaays spread flat. When I didn’t want them to. #annoying #usebutternotmargarine
By the third dozen cookies I baked using this recipe, I realized that I actually didn’t mind the spreading. Having an increased baking knowledge over my former, more inexperienced self, it dawned on me that the thin, chewy, crispy-edged cookies were really, really good– and that maybe they were actually supposed to spread. …so that they could be thin, chewy, and crispy-edged.
Like…. on purpose. *gasp*
Once I stopped thinking of the thinness as a mistake or a problem with the recipe (and, honestly, with that amount of sugar and butter, the thin cookies are definitely intentional), I knew that I really, really liked this recipe.
As if the 2 dozen I had already stuffed in my face weren’t evidence enough.
I have to admit, my love of these cookies was due, in no small part, to the chocolate chips. Guittard has always been my preferred brand of chocolate chips, but these Akoma Extra Semi-Sweet Chocolate Chips were new to me.
Fair Trade sent me a box of Fair Trade goodies to sample, including these chocolate chips, and invited me to create a recipe using one of the products in the box. (Want a peek at all the goodies they sent? Check out my instagram post). Of course, I felt like the chocolate chips and the Guittard recipe were a perfect fit for my Chocolate Chip Cookie Experiment, so here we are.
But before you run off to make the cookies, I’d love to tell you a little bit about Fair Trade brands and products…. have a sec?
When you buy Fair Trade, you know you’re getting a quality product, and you know that the people who grow, sew, and craft those products are getting a fair price. Simple as that. Fair Trade aims to alleviate poverty, provide safer working conditions, conserve environmental resources, empower women, and seeks to keep children out of the work place and in school longer.
This is my second Fair Trade box I’ve received as a blogger, and both times I’ve been blown away by the excellent quality of the products I’ve sampled. A big thanks to the following brands for being Fair Trade and for letting me try their goodies!
And because Fair Trade is all about sharing the stories of the incredible people behind their food, they paired me up with a farmer whose story I get to share with you! Meet Guadalupe:
Guadalupe Intriago Mera, 38, from Canuto, harvests a cacao pod. Guadalupe has been a cacao grower all her life and is currently the president of Chone’s Fortaleza Co-Op, one of five smaller associations that feed into Fortaleza del Valle. Guadalupe, a mother of three, declares: “I want everyone to know and feel the beauty of cacao, its traditions. It is my heritage that I want to pass on to my children, one that has given me a way of life.”
Enjoy the recipe, and remember to buy Fair Trade whenever you can! (PS- seriously be on the lookout for Dang Chocolate Covered Coconut Chips– ohemgee– and Pumpkin Seed Bark Thins)!
- 2 cups unsifted all-purpose flour
- 1 teaspoon baking powder
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup firmly packed brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (12 ounces) Guittard Akoma Extra Semisweet Chocolate Chips
- Preheat oven to 375. Line cookie sheets with parchment.
- In a small bowl, combine flour and baking powder. Set aside.
- In a large bowl, cream butter, sugars and salt until light. Beat in eggs and vanilla until smooth. Mix in flour just until combined; stir in chips.
- Drop by well-rounded teaspoonfuls onto lined cookie sheets, allowing 2 inches between cookies. Bake 10 minutes or until golden brown around edges. Cool on baking sheet several minutes before transferring to racks to cook completely. Store in airtight container.
Recipe Source: Guittard
I was not compensated for this post in any way other than samples provided by the above-mentioned brands. I am not under any contractual obligation to mention any brands or Fair Trade in this post.