This is my kid-pleaser, y'all. But really, who doesn't like chocolate chip cookies?! I'd wager that list is pretty short.
This recipe whips up pretty quickly and easily. I based it- taste-wise- largely on the old Tollhouse-inspired recipe that's been circulating through my dad's side of the family for as long as I can remember. It is scaled down, obviously, mainly because I don't need dozens and dozens of cookies hanging around my house, but it definitely has the same buttery flavor I remember without the piles of butter-flavored hydrogenated vegetable shortening I used to use.
Notes: The two kinda weird ingredients I included are plain collagen peptide powder and plain gelatin powder (like the Knox stuff you can get in the grocery store). I first tried each one by itself; all collagen peptides and it was so light that the cookies were a bit too delicate, and with all gelatin they held together but were way too firm at room temperature and needed re-heating to be chewy again. So, I split the difference and ended up with a cookie that holds up well and has a good chewiness to it, but isn't so dense that it's hard when it's not warm. As far as compromises go, this was a good one.
For anyone interested, when shopping for collagen, you are looking for unflavored (plain) collagen peptides. The only ingredients should be bovine collagen peptides, and it's usually sold as a supplement. The peptides part is important because it's the pre-broken-down nature of collagen peptides that causes baked goods to be light instead of gelled and dense (which is what you get with regular collagen and gelatin).
[tasty-recipe id="2784"]