I posted a recipe for chocolate chip cookies a long time ago; I have been using the same recipe for ages, and it is delicious! However, in the last year I learned a few things about chocolate chip cookies thanks to Food Lab and my BFF Kenji (yes this friendship is all in my head). The two things that I have incorporated into my recipe are the refrigerate the dough overnight, and to finish the cookies with salt. These two simple steps are a game changer. The texture of the cookies is a bit softer, and they develop a deeper flavor. Yummy. The salt, I feel is just the perfect addition to bring out the flavor of the cookie, and as a counter point to the sweetness.
If you are in a rush you can bake these right away, but I would only bake as many as you need and save the rest of the dough for the next day.
Even Better Chocolate Chip Cookies
1/2 cup neutral flavored oil (I use refined coconut oil)
1/2 cup Earth Balance buttery sticks
1/2 cup brown sugar
1/3 cup white sugar
1 1/2 tsp. vanilla extract
3 TBL water
2 1/4 cups all purpose flour
1 tsp. baking soda
1/2 tsp salt
1 1/2 – 2 cups chocolate chips
kosher salt, or other coarse salt for finishing
In a medium bowl cream together oil, Earth Balance, brown and white sugar, vanilla extract, and water mixing until smooth and creamy.
Add flour, baking soda, and salt giving dry ingredients a stir before combining with the creamed mixture. Mix dry and creamed mixture just until combined.
Add chocolate chips and stir to incorporate.
Place covered mixture in an airtight container and refrigerate overnight.
The next day remove the cookie dough from the refrigerator and allow to sit for about 20 minutes so you can scoop into it.
Preheat oven to 350 F.
Drop cookie dough by the spoonful onto ungreased cookie sheets leaving 2″ between each cookie.
Bake for 8-10 minutes until golden brown.
Sprinkle cookies with salt, just a few grains per cookie, then transfer from cookie sheet onto cooling rack immediately.
Wait a few minutes before eating to prevent burning your mouth on hot chocolate chips.
Last minute Valentine’s Day plans? I’ve got you covered. This is a super simple recipe that uses common ingredients that can be found in any corner store. It only takes a few minutes to make, but tastes like you really though about it. You even make it in the vessel you are serving it in so only one dish. This is the perfect size for sharing with your special someone, or for eating yourself while you watch sappy movies and wonder why you don’t have a special someone.
Vegan One Bowl Chocolate Fudge Pudding Cake for Two (microwave version)
1/4 cup all-purpose flour
3 TBL white sugar
2 TBL unsweetened cocoa powder
1/4 tsp baking powder
dash of salt
3 TBL non-dairy milk
2 tsp sunflower seed or olive oil
1/2 teaspoon vanilla extract
3 TBL packed brown sugar
1 TBL unsweetened cocoa powder
6 TBL boiling water
In ungreased cereal sized bowl, or large shallow mug, stir together flour, white sugar, cocoa, baking powder, and salt.
Mix in milk, oil, and vanilla with a fork until smooth.
Spread batter evenly in the bottom of the bowl.
Sprinkle with brown sugar and 1 TBL cup cocoa. Pour boiling water over batter.
Microwave on high for 2 minutes until the cake is set and there is a fudgy looking pudding.
Allow it to cool for a few minutes before digging in.