12.16.17

CHEWY CHOCOLATE CHIP COOKIES

 

CHEWY CHOCOLATE CHIP COOKIES
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Ingredients
  1. 1 cup (8 oz or 2 sticks) of softened vegan butter (my favorite is Canoleo Margarine or Earth Balance)
  2. 1/2 cup brown sugar
  3. 1/2 cup sugar
  4. 1/4 cup non-dairy milk (I usually use soy or almond)
  5. 1 teaspoon vanilla extract or vanilla paste
  6. 2 1/4 cups flour
  7. 1/2 tsp salt (see notes)
  8. 1 tsp baking SODA
  9. 12 oz dairy-free chocolate chips
Instructions
  1. Pre-heat the over to 350F.
  2. In a large mixing bowl, cream the softened vegan butter and both sugars with an electric hand mixer until light and fluffy.
  3. Add the non-dairy milk and vanilla. Mix well. Scrape the bowl and mix for a few more seconds.
  4. Add the flour, salt (if using), and baking SODA. Mix until most of the flour is gone and the dough has formed. Switching to a wooden spoon or spatula, scrap the bowl and mix the dough until all the flour is incorporated.
  5. Stir in chocolate chips.
  6. Scoop dough onto a baking sheet lined with parchment paper with a tablespoon. Make sure each scoop has enough chocolate chips and flatten slightly.
  7. Bake in the oven for 8-10 minutes until the edges of the cookies begin to turn golden brown. (See notes.)
  8. Remove the parchment paper from the baking sheet and onto a wire rack to cool.
  9. Once the cookies have cooled, remove from parchment paper and serve.
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