We've all had that moment, relaxing on a Sunday evening and all the sudden craving some delicious homemade chocolate chip cookies...YUM!
But it's hard to justify to yourself that making a whole batch of cookies for just you is really worth it. And your craving goes unsatisfied.
Although, if you add some wonderful health-promoting superfood and adaptogen powders then it turns into a healthy snack right?! Totally justifiable and totally delicious!
Let me be clear, these are not healthy.
BUT you will be reaping the benefits of adaptogenic Reishi Powder calming your nerves and boosting your immune system and wonderful Cordyceps Powder for vitality and wellness. So totally worth cheating the diet for!
If you're still not so sure about adding mushrooms to your cookies let me tell you this: Cordyceps powder smells like a mild cocoa powder, and reishi powder has a mild taste that is easily covered by the butter and sugar in this recipe. Plus once you know the benefits of Reishi and the benefits of Cordyceps you'll want to add them to ALL of your favorite foods!!
Ingredients
8 tablespoons unsalted butter
1/2 cup light brown sugar, packed
1/3 cup white sugar
1 large egg
1/2 tablespoon pure vanilla extract
2 teaspoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1 3/4 cups all-purpose flour
1 1/2 cups good quality chocolate chips
Flake salt for top
Instructions
In a large, microwave-safe bowl, melt the butter. Once melted, stick it in the fridge for 5 minutes. It's important the butter isn't hot when you add in the sugars or it will melt the sugar and make the cookies flat and greasy.
Once butter is cooled to room temperature, stir in the light brown sugar and white sugar. Stir until smooth. Add in the egg and vanilla extract. Stir until smooth.
Add in the cornstarch, baking soda, baking powder, mushroom powder, and salt. Again, stir until smooth. Add in the flour and mix until JUST combined. Don't over mix.
Gently stir in 1 and 1/4 cups of chocolate chips until combined. Separate the dough into 4 equal parts. Place those balls of dough in an airtight container and chill for 30 minutes to 1 hour.
Preheat the oven to 325 degrees F. Line a pan with parchment paper or use a nonstick liner.
Separate the chilled balls of dough onto your baking sheet, and press the remaining 1/4 cup chocolate chips into the tops of the cookies (ensures even placement of chocolate AND makes them look pretty!).
Bake for 20-25 minutes leaning towards under-baking which keeps them soft and chewy. The cookies will "bake" a little more after you take them out of the oven.
Remove from the oven and allow to cool on the baking tray for 10-15 minutes before transferring them to a cooling rack. Add a couple of salt flakes on top of each while they cool.
Serve warm with your choice of milk or add a scoop of ice cream in between to make yourself a cookie sandwich!
*NOTE* The more Reishi Powder used will make the cookies appear darker. For lighter cookies use more Cordyceps, and for darker cookie use more Reishi.
