I’ve been hesitating posting this for a while…does the internet really need another chocolate chip cookie recipe?
I’ve been tinkering around with this recipe for a while now, and I think I’ve finally got it. I don’t know really know what to say about these other than they taste like a chocolate chip cookie should. And that’s all I really want out of a cookie anyway.
Some notes about the recipe – I’ve scaled it down due to my two-person household and tendencies for tummy aches (just one more…). This recipe makes eight cookies and one big mouthful of cookie dough. I’ve also added butter extract which gives it that buttery taste (duh) without the added expense of Earth Balance. But if you don’t have it or can’t find it, they’re great without it too. The great-and dangerous-thing about this recipe is that all the ingredients are pretty standard and are probably already in your cupboard.
One final note – don’t forget to whip!
Whipping takes your batter from this:
and ultimately to this:
I hope you like these cookies as much as I do.
Chocolate Chip Cookies
1/4 cup + 2 tbsp brown sugar
1/3 cup rice bran oil (any flavorless oil-canola, veg, etc.)
3 tbsp non-dairy milk (I like coconut)
2 tsp corn starch
1 tsp vanilla extract
1/2 tsp butter extract (optional)
3/4 cup flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips or chunks
1. Preheat oven to 180°C (350°F).
2. Add sugar, oil, milk, corn starch, vanilla extract, and butter extract into a bowl. With a fork or whisk, beat for a couple of minutes until the consistency is caramel-like (see photo above).
3. Add flour, baking soda, and salt, and stir to combine.
4. Fold in chocolate.
5. Using a tablespoon, scoop dough out of the bowl. Roll into a ball and flatten them in your hands. Do this quickly so the chocolate doesn’t melt from the heat of your hands. Place them on a greased baking sheet about one inch apart (they don’t spread very much).
6. Bake for 8 – 10 minutes. Let cool and then eat!
Note: This recipe is adapted from The PPK