The Best Chocolate Chip Cookie Recipe
These Chocolate Chip Cookies are incredibly delicious and chocolate-y. They’re chewy and gooey, and are dairy free and vegan! They use common pantry ingredients and are so easy to make
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Full warning: These cookies are addicting – I may have already had 2 in the time it took me to type that..whoops!
A few weekends ago I told my toddler that we’d make cookies after her nap. When nap time came around, I realized I didn’t have all of the ingredients I needed and decided to come up with a variation of our usual cookie recipe. The end result came out amazing!
These chocolate chip cookies are so chewy and delicious that it’s hard to just have 1!
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? Equipment Needed
- Baking Sheet
- Parchment Paper (or non stick cooking spray)
- Medium Bowl
- Saran wrap
- Cooling rack
? Ingredients
- 1 cup flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp unsweetened vanilla almond milk (or milk of choice)
- 2 tbsp unsweetened applesauce
- 1/4 tsp vanilla extract
- 1/3 cup mini chocolate chips (look for dairy free or vegan on the label if you want to keep these cookies plant based. I like to use Enjoy Life Semi Sweet mini chocolate chips)
? Instructions
- In a medium bowl, mix together the flour, granulated sugar, brown sugar, baking powder, salt.
- Add in the vanilla almond milk, applesauce and vanilla extract. Mix together until a dough forms (if dough is dry add in a little more almond milk).
- Fold in the chocolate chips.
- Wrap the cookie dough in saran wrap and refrigerate for at least 2 hours before baking.
- When the cookie dough is just about ready to be cooked, preheat an oven to 325 degrees.
- On a lined cookie sheet, form 24 dough balls equal distance apart.
- Bake for 13 minutes – the dough may appear to be underdone on the outside when done but will firm up. Allow to stay on cookie sheet for 10 minutes before moving to a cooling rack.
? Do I really need to refrigerate cookie dough for 2 hours?
I highly recommend refrigerating the cookie dough at least 2 hours (or longer! I sometimes do 24 hours) before baking so the dough can mix. This will help with how the cookies will spread during baking.
If you are in a rush you can still make these cookies without refrigerating, but they might not spread as evenly while baking.
?How to Store Leftover Chocolate Chip Cookies
Leftover chocolate chip cookies should be stored in an airtight container on the counter or refrigerator for up to 5 days (if they last that long!).
To freeze extra cookies, wrap in saran wrap and place into a freezer bag. Freeze for up to 6 months. When ready to eat, microwave on 60 second increments until heated to desired temperature.
? More Healthy Dessert Recipes
No Bake Strawberry Cheesecake Bites
Instant Pot Skinny Churro Bites
Chocolate Chip Meringue Cookies
Deep Dish Chocolate Chip Cookie Pie (Vegan)
? RECIPE
Best Ever Chocolate Chip Cookies
Ingredients
- 1 cup flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp unsweetened vanilla almond milk or milk of choice
- 2 tbsp unsweetened applesauce
- 1/4 tsp vanilla extract
- 1/3 cup mini chocolate chips look for dairy free or vegan on the label if you want to keep these cookies plant based
Instructions
- In a medium bowl, mix together the flour, granulated sugar, brown sugar, baking powder, salt.
- Add in the vanilla almond milk, applesauce and vanilla extract. Mix together until a dough forms (if dough is dry add in a little more almond milk).
- Fold in the chocolate chips.
- Wrap the cookie dough in saran wrap and refrigerate for at least 2 hours before baking.
- When the cookie dough is just about ready to be cooked, preheat an oven to 325 degrees.
- On a lined cookie sheet, form 24 dough balls equal distance apart.
- Bake for 13 minutes – the dough may appear to be underdone on the outside when done but will firm up. Allow to stay on cookie sheet for 10 minutes before moving to a cooling rack.
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