I’ve been wanting to share this recipe for so long. Really. It’s one of my absolute favorites. I’ll post the recipe here first, but if you’d like to know why I love it so much, just scroll on through!
Yields: About two dozen (24) cookies
Time: Fast. 8-10 minutes baking
Ingredients
- 1 cup brown cane sugar
- 1 cup sugar
- ½ cup vegan butter or margarine
- ½ cup oil
- 2 ripe bananas (mashed); 1/3 cup flax egg; 2 Tbsp sour cream; or 2 Tbsp apple sauce
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. baking powder
- 1 tsp. vanilla
- 3 cups AP flour
- 1 1/2 cups milk chocolate chips or 3/4 cup carob chips
- Cream butter, oil, and sugars with a mixer. Add bananas and beat until incorporated.
- Add remaining ingredients minus the chocolate chips and beat just until cookie dough consistency. Don’t overmix.
- I always pre-heat my oven right about now. Preheat to 350º and then spoon cookie dough onto a baking sheet lined with parchment paper. You can pat them gently or just leave them in little mounds.
- Bake at 350º for 8-10 minutes or until edges begin to brown. (Cookies finish baking when cooling!)
Recipe adapted from LilLuna’s The Best Chocolate Chip Ever Recipe (it truly is!)
Okay, so STOP. THE. PRESSES. Stop your search for the best chocolate cookie ever. It’s not Grandma Nesle Toulouse’s chocolate chip recipe. It’s this one.
Why?
LET ME TELL YOU!
First, the results: a chewy, gooey, chocolate-y, delicious, cookie. Second, the preparation: quick (to make and bake), easy (to make and clean up; seriously, look at the recipe, and you’ll see you use the same measuring utensils repeatedly and one bowl), ingredients you most likely have in your fridge and if you don’t, here’s the best part: it’s SO adaption-friendly. You can make it vegan, or not. (Not necessarily healthy, but vegan.)
My mom is allergic to eggs, so I grew up substituting them in desserts. One of my favorite ways to substitute eggs is with a flax egg. The common way to make a flax egg is found here. But I never use it that way and haven’t tried it in this recipe. I normally make it like so:
Place 3/4 cup water and 1 Tbsp. of flaxseeds in a pan, stir, and allow it to settle. Let boil for about 2-3 minutes. Remove from heat and place the liquid in a bowl. It should be thickened by now and will only get closer to an egg-white consistency as it cools.
This way’s better (imo obv.). Let me know if you try it!
BUT for this recipe, I just use 1/2 cup of mashed banana to replace each egg, and it works so well. Notes: make sure they’re really well mashed, or you’ll get clumps of banana. Make sure they’re ripe, or the cookies will have a strong banana taste.
If bananas are really not your thing, sub them for applesauce: 1/4 cup for each egg. No applesauce? We will find a way! Grab an apple and grate it. I’ve tried both of these; they yielded soft cookies, warm cookies, little spheres of joy.
I’ve also subbed oil for butter, putting about 3/4 cups of oil instead of oil + butter. Maybe try even less? It’s tweakable.
Worried you’ll eat them all yourself if you make the whole recipe? Probably will. But I have tried cutting the recipe in half! Works like a charm. Do it. Or, you know, roll the cookie dough into balls and freeze them!
The point is, this recipe is amazing because it yields deliciousness, yes, but also because it’s the perfect chocolate chip cookie template recipe. It was super easy to adapt to make it vegan using regular ingredients and easy processes. I love this recipe, and it’s become a staple at our house. It’s perfect for when guests come over, for a weekend snack, or when you want to indulge.
Enjoy! Would love to hear if you tried it and what substitutions worked for you!
0 thoughts on “Chocolate Chip Cookies”
Coisa linda essa receita! Finalmente uma que me identifiquei muito! <3