Thick and chewy chocolate chip cookies
Use a mixture of butter and shorteningu2026mostly butter a little shortening.
,Use 1/2tsp each of baking soda AND baking powder.
,REFRIGERATE the dough for at least two hours so that it it thoroughly chilled,Use a small(1 - 1.
5 tables spoons) ice cream scoop to scoop rounded mounds of dough onto an ungreased cookie sheet,Bake the cookies at 425 for 8u201310 minutes .
Pull them out when theyre a nice golden color.
,Theccombibation of butter and shortening, the baking soda and baking powder and the chilling all help to keep the cookies from spreading too much as they bake.
The refrugeration also improves the flavor and color of the cookie.
Refrigerating the dough for 12 - 24 hours makes amazingly excellent tasting cookies.
The higher cooking temp cooks the outside of the cookiecwhike still allowing the inside to remain soft and chewey.
Chocolate cookies recipe
This is good one that I have tried!,Soft-Baked Vegan Chocolate Chip Cookiesn6 tablespoons MELT Organic Rich and Creamy Spreadn1 1/4 cups plus 1 tablespoon all purpose flourn1/2 teaspoon baking sodan2 teaspoons corn starchn1/4 teaspoon fine saltn1/2 cup dark brown sugarn1/4 cup granulated sugarn1 1/2 tablespoons almond milk or other non-dairy milkn1 teaspoon vanilla extractn1/2 cup mini semi-sweet chocolate chips or 1 cup regular semi-sweet chocolate chips (see Notes)nIn a large glass bowl, melt the MELT :) in a microwave.
Set aside to cool a bit.
nIn a medium bowl, whisk together the flour, baking soda, corn starch and salt.
nAdd the sugars to the bowl with the MELT and whisk until incorporated.
Add the almond milk and vanilla and whisk a bit more.
Add the flour mixture into the wet ingredients and stir just until combined.
Fold in the chocolate chips.
nCover the bowl and place the dough in the refrigerator for one hour or more.
nPreheat your oven to 350 degrees.
Line a baking sheet with parchment.
nScoop level tablespoons of the dough and drop onto the prepared cookie sheet, spacing them about 2 inches apart.
nBake for 10 to 11 minutes.
nRemove from the oven and cool on the baking sheet for one minute before cooling completely on a wire rack.
nMakes 24 cookies.
n,If keeping these vegan is a concern, be sure your chocolate chips are truly vegan.
Good quality chocolate contains cocoa and cocoa butter, but some companies may add milk or milk solids.
Check the ingredients list.
,I keep the remaining dough in the refrigerator while each batch is baking to keep the dough from getting too soft.