That way, the recipe works with coconut oil, which solidifies at cool temperatures. If you scoop the dough onto the sheets and then chill it, 30 minutes in the freezer works just as well as their 24-hour recommendation. I experimented with oils other than canola, which is highly processed and high in omega-6s. I also substituted coconut sugar for brown sugar, which is less refined (for those wondering, it is impossible to make bakery-style cookies using liquid natural sweeteners). I swapped whole wheat flour for all-purpose, which is undetectable in the final product. I made several adjustments to their ingredients and method. I was intrigued by the original recipe offered in the Ovenly Cookbook, via Food52.
#Chocolate chip cookie recipe full#
I can’t take full credit for this recipe. How These Amazing Chocolate Chip Cookies Came to Be I sprinkled my cookies with some flaky sea salt to make them even more irresistible. You’ll need whole wheat flour, chocolate chips, sugar, coconut sugar or brown sugar, and your basic salt and leavening agents. The remaining ingredients are simple and wholesome. The eggs are simply omitted with no downsides.įor non-vegans like me, this means that the recipe is even easier to make than standard chocolate chip cookies.įor those with dairy or egg allergies, these cookies are a total game changer. How? Instead of butter, these cookies use melted coconut oil, extra-virgin olive oil, or a neutral-flavored oil like avocado oil. That’s right, there’s no butter or eggs in this recipe, but you’d never guess it. The dough needs a very reasonable 30-minute chill in the refrigerator, and let me tell you, they’re worth the brief wait.Īlso amazing? These cookies are (shockingly) vegan. These cookies are so delicious and supremely easy to make. These chocolate chip cookies are the best homemade chocolate chip cookies I’ve ever had. My cookie search is over. I don’t have the patience for any of that. No creaming of softened-but-not-too-soft butter.
I want all of that in a cookie recipe that’s easy to make. I want a chewy middle, barely crisp edges, complex flavor, and rich chocolate chips. I want outrageously delicious bakery-style chocolate chip cookies that completely capture my attention upon first bite. I have fresh cookies with in 20 minutes!! (I also gave them as gifts to the neighbors, still in their frozen baggies so they can enjoy the fresh baking aroma.For years, I’ve been searching for my go-to chocolate chip cookie recipe. When I "need" some cookies I take out a frozen bag, preheat the oven, pop them on a cookie sheet, and bake. Instead of baking them all at once, I made cookie balls and placed 12 in each plastic baggy and froze them. The second time I made them, I left out 1/4 teaspooon salt (to be more healthy). I found that I needed to add anywhere from 1/2 to 1 cup extra flour to make the dough less sticky. I beat that on high until it was really fluffy. I used only the mixer bowl to make them by creaming the sugars with the shortening, then adding the eggs, then the vanilla, then the salt, and finally the baking soda. They are as good as I remember!! I accidentally overbaked one batch, but the insides were still soft and chewy! I didn't know what Mexican vanilla was, so I used vanilla flavoring, and they turned out great. I had the recipe when I was a kid, but lost it over the years. I have been looking for a chocolate chip cookie recipe using Butter Flavored Shortening for a long time. They taste great, stay soft for days, and present beautifully. So, everyone that is using butter needs to go review the Toll House recipe (it's right here on AR), otherwise you are not reviewing this recipe and misleading everyone. Using butter produces a flatter, crispier cookie in this recipe. My mom has always used the same "secret" in her chocolate chip cookies. The "family secret" the submitter is talking about is the Crisco. This recipe calls for butter-flavored Crisco. The package calls for butter or margarine. To the reviewer who said, "This is the exact recipe on the back of the Toll House chocolate chip package", and the 80 people who somehow found that information "helpful": this is NOT, I repeat, NOT the same recipe. What I have to say should be helpful in regards to THIS particular recipe. I have no idea how I could possibly be offending anyone with the truth. I don't understand why my review for this recipe keeps getting deleted.
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