Chocolate Chip Cookies
I found this amazing recipe on Tasty.com, have made them for several occassions and there is never a single one left! No one can believe they are missing any ingredients over the traditional variety. Just make sure to refrigerate the dough before baking otherwise you will end up with super flat chocolate chip crisps.
Ingredients
- ½ cup sugar
- ¾ cup dark brown sugar, packed
- 1 teaspoon salt
- ½ cup refined coconut oil, melted
- ¼ cup non-dairy milk
- 1 teaspoon vanilla extract
- 1 ½ cups flour
- ½ teaspoon baking soda
- 4 oz vegan semi-sweet chocolate, chunks
- 4 oz vegan dark chocolate, chunks
Directions
- In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
- Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
- Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
- Fold in the chocolate chunks evenly.
- Chill the dough for at least 30 minutes.
- Preheat oven to 350°F (180°C). Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
- Bake for 12-15 minutes, or until cookies just begin to brown.
Cool completely. Makes 2 dozen cookies.
I hope you Enjoy!
