Cookie recipe
INGREDIENTS
* 1/2 cup (113g) plant-based butter, softened (not melty)
* 1/2 cup (110g) light brown sugar, packed
* 1/3 cup (67g) white granulated sugar
* 1 large egg
* 1 1/2 tsp vanilla extract
* 1/2 tsp baking soda
* 1/2 tsp salt
* 1 tsp corn starch (or arrowroot starch)
* 1 1/3 cup (173g) unbleached all-purpose flour (see Note 2)
* 1/2 cup (90g) chocolate chips
* 1/2 cup (90g) mini chocolate chips, divided
INSTRUCTIONS
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, beat the butter and sugars together until fluffy, around 30 seconds.
3. Beat in the egg until totally combined. Beat in the vanilla extract. Then beat in the baking soda, salt, and corn starch.
4. Add the flour and use a large wooden spoon or spatula to stir in the flour until a cookie dough forms.
5. Add 1/2 cup of regular chocolate chips and 1/4 cup of mini chocolate chips. Stir until combined.
6. Scoop dough balls 2 Tbsp in size (~37g) and place 6-8 on your prepared baking sheet. Roll each dough ball smooth and top with the remaining mini chocolate chips (you should have 1/4 cup left). Gently press the mini chips into the dough balls.
7. Bake cookies at 350°F for 10-12 minutes or until just slightly browned at the edges. If desired, immediately use the back of a spoon to gently "tuck in" any lopsided edges.
8. Allow the cookies to cool for 1-2 minutes on the baking sheet before carefully removing to a cooling rack. The baked cookies will look a little puffy when they first come out, but they will settle as they cool.
9. Repeat Steps 6-8 until all cookies are baked.
10. Store any cooled leftovers in an airtight container at room temperature.
NOTES
1. Butter: I used Country Crock Plant Based Buttery Sticks for this recipe. You want the butter to be softened but not melty at all.
2. Flour: to correctly measure the four, fluff up the flour, spoon it into your measuring cup, and then level it off with a knife. For thicker cookies add 1 1/2 cups (195g) of flour.
3. Original Recipe:
* 1/2 cup (113g) plant-based butter, softened
* 1/2 cup (110g) light brown sugar, packed
* 1/2 cup (50g) white granulated sugar
* 1 large egg
* 1 tsp vanilla extract
* 1/2 tsp baking soda
* 1/2 tsp baking powder
* 1/2 tsp salt
* 1 tsp corn starch
* 1 3/4 cup (228g) unbleached all-purpose flour
* 1/2 cup (90g) chocolate chips
* 1/2 cup (90g) mini chocolate chips
* Preheat oven to 350°F and line a baking sheet with parchment paper. Beat together the butter and sugars. Beat in the egg. Beat in the vanilla. Then beat in the baking soda, baking powder, salt, and corn starch. Stir in the flour. Stir in the chocolate chips. Roll 1 1/2 Tbsp dough balls, 6-8 at a time. Bake at 350°F for 6-8 minutes. Allow to cool on the baking sheet for 2 minutes before carefully removing to a cooling rack.
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Baking cookies can be a delightful experience, especially when you opt for a healthier, plant-based version. This cookie recipe not only delivers on taste but also incorporates ingredients that cater to various dietary preferences. For those looking to maintain a balanced diet while satisfying their sweet tooth, using plant-based butter instead of traditional butter makes a significant difference in nutrition. When making these cookies, consider the importance of each ingredient. For instance, using unbleached all-purpose flour helps retain essential nutrients and natural flavor. Similarly, light brown sugar adds a subtle hint of molasses, enhancing the overall taste and texture of the cookies. Don't forget the significance of mixing your ingredients properly; taking the time to cream your plant-based butter and sugars until fluffy is key to achieving that perfect chewy consistency. In terms of storage, these cookies can last a few days in an airtight container at room temperature. However, if you want to maintain their freshness for longer, consider freezing the cookie dough balls before baking. This way, you can enjoy freshly baked cookies at a moment's notice! As the baking process allows the cookies to rise and settle perfectly, remember to keep an eye on them in the oven to prevent over-baking. With these tips, your plant-based chocolate chip cookies are sure to impress everyone, from family to friends at gatherings.
