• Ashley Margaret Waterman

Chocolate Chip Cookies

A while back, I bought a bag of dairy-free chocolate chunks for hot chocolate making. I already had a bag in my pantry, so the chocolate chunks remained untouched. The obvious solution was to fold the chocolate chunks into chocolate chip cookies. But what recipe to use?!

Long gone are my days of using the Toll House chocolate chip cookie recipe on the back of the bag--Toll House chocolate chips ALWAYS contain dairy. I searched around Pinterest until I found a cookie recipe I thought I could modify for most allergies.

The Best Chocolate Chip Cookies

8 Tblsp earth balance butter

1/2 cup granulated sugar

1/4 cup packed light brown sugar

1 tsp vanilla

1 egg, beaten

1 1/2 cups flour*

1/2 tsp baking soda

1/4 tsp salt

3/4 cup chocolate chunks, or your favorite chocolate chip variety

Preheat your oven to 350º and line two baking sheets with parchment paper.

Melt the butter so it's liquidy, but it doesn't need to be hot.

Beat the butter and sugars until creamy.

Add vanilla and egg.

Beat 10–15 seconds, making sure not to over beat.

Turn off your mixer and add flour, baking soda, and salt.

Mix by hand until the dry ingredients are incorporated.

Fold in the chocolate chunks.

Spoon dough into 9 large cookies, or 12 slightly smaller ones.

Bake 9–11 minutes.

The trick to the perfect chocolate chip cookie is not over-beating or over-baking. The cookies are soft and perfect with a cup of coffee, hot chocolate, or milk. I like warm cookies and suggest microwaving them for 15 seconds.

*For the gluten-free version, add an extra 1/4 cup of flour. If your earth balance is soy free and you don't add extra flour, you're likely to end up with oily, burnt cookie crisps instead of perfect chocolate chip cookies.

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