Minimal Chips Cookies
  • 1/2 cup butter (125g)
  • 3/4 cup sugar (150g)
  • 1 egg, large
  • 1 1/4 cup cake flour (150g)
  • 1/2 tsp salt (3g)
  • 1/4 mini chocolate chips (40g)
  • 1 tsp vanilla extract (5g)
  • 1/3 tsp baking soda (ex: cow brand) (1.5g)
  • 1 tbs hot water (15g)
What makes chocolate chip cookie dough taste the way it does? It's a blend of salt, vanilla, and the bite of baking soda (not baking powder!) - it' best not to substitute these ingredients. This recipe doesn't use brown sugar which is higher in phosphorus and potassium. The mini chocolate chips, being so small, help spread the touch of chocolate more evenly. Don't add more chocolate chips, they contain a lot of phosphorus!
 Nutritional information 
2 cookies (24g)
 Phosphorus (mg) 21 
 Potassium (mg) 30 
 Sodium (mg) 123 
 Protein (g) 6.4 
 Sugar (g) 7.5 
 Carbohydrates (g) 14 
 Water (mL) 4 
 Fibre (g) 0.5 
 Calories 118 
STEP 1: Pre-heat the oven to 350F. Cream the butter. Slowly add the sugar while continuing to beat the butter.
STEP 2: Add the egg and beat.
STEP 3: Add the flour and salt.
STEP 4: In a small container, combine the vanilla, baking soda and hot water. It will fizzle a bit.
STEP 5: Pour the vanilla mixture on the flour, and start beating slowly, and accelerate until smooth.
STEP 6: Add the chocolate chips and blend briefly.
STEP 7: Drop in small teaspoons on an ungreased cookie sheet - these cookies will spread quite a bit. Makes 40 cookies.
STEP 8: Bake for 13 minutes at 350F.