< h1 > R3C1PE_B00K < /h1 >

Like I said, these cookies are crazy easy, however here are a few notes. Soften butter. If you are planning on making these, take the butter out of the fridge first thing in the morning so it's ready to go when you need it. Measure the flour correctly. Be sure to use a measuring cup made for dry ingredients (NOT a pyrex liquid measuring cup). There has been some controversy on how to measure flour. I personally use the scoop and shake method and always have (gasp)! It's easier and I have never had that method fail me. Many of you say that the only way to measure flour is to scoop it into the measuring cup and level with a knife. I say, measure it the way you always do. Just make sure that the dough matches the consistency of the dough in the photos in this post. Use LOTS of chocolate chips. Do I really need to explain this?! DO NOT over-bake these chocolate chip cookies! I explain this more below, but these chocolate chip cookies will not look done when you pull them out of the oven, and that is GOOD.

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1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

1 teaspoon baking soda

2 teaspoons hot water

½ teaspoon salt

3 cups all-purpose flour

2 cups semisweet chocolate chips

1 cup chopped walnuts

Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. Step 3 Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Sanding sugar gives a nice crunch to the edge but it’s totally optional. You can skip or use regular granulated sugar as a replacement. For a crisper cookie leave the baking sheet in the oven, turned off and the door cracked slightly open after baking. This will help dehydrate the cookies further to that butter cookie out of the tin crunch. This recipe can be used for cut out cookies. Just form the dough into a disk, wrap and chill then roll out to 1/4 inch, cut and bake. Use a good vanilla for this recipe. It’s one of the stand out flavors here so you don’t want to use the artificial stuff.

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Make the Cookie Dough – This dough follows the very familiar mixing steps of creaming together the butter and sugar, then adding the egg, vanilla and salt, then gradually adding the flour. The dough will be quite thick, which the consistency we’re going for. Pipe the Cookies – This is where the magic happens for these cookies! In order to get that amazing swirl look, the dough MUST be piped. You will need to use a large open-star piping tip (my preferred tip is the Ateco #827, but you can also use the Wilton 1M), and pipe the cookies into 2-inch circles. If you don’t have piping tips, you can simply put the dough into a plastic baggie and snip off the end. It won’t have the same swirl effect, but you’ll get nice circles. Another alternative is using a cookie press to make different shaped cookies out of the dough. Bake and Cool the Cookies – Before I put the cookies into the oven, I give them a little extra sprinkle of sugar for a bit of crunch that I love. You only want to bake the cookies until they are barely light brown, so as not to make them crisp; you want them to be nice and tender. Finally, allow the cookies to cool completely before you eat them; the cookies will continue to set as they cool, so it’s an important piece of achieving that wonderfully tender consistency!

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100 gm (3/4 cup) plain flour 30 gm (2 tbsp) cornflour 60 gm (1/2 cup) icing sugar 100 gm (1/2 cup) butter 2 tbsp milk (optional) 1 tsp vanilla extract Method: Sieve the flour and the cornflour together into a bowl. In another bowl mix in the butter and the sugar with a hand blender or a wire whisk or put in the stand mixer with the paddle attachment and blend until smooth and creamy. Put in the flour mixture and vanilla extract and mix until smooth and there are no lumps. Add a little milk only id the dough is stiff. Pre heat the oven to 180 degrees centigrade/ 350F/Gas mark 4. Put the entire mixture into a piping bag fitted with a star nozzle and pipe into stars (rosettes) on a lightly greased baking tin or a tin lined with baking parchment. Alternatively make small balls, flatten lightly with your palms and bake. Bake for 8 to 10 minutes or until the cookies turn golden brown at the edges.*

In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined. Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix. Fold in the chocolate chunks evenly. Chill the dough for at least 30 minutes. Preheat oven to 350°F (180°C). Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly. Bake for 12-15 minutes, or until cookies just begin to brown. Cool completely. Enjoy!

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2 cups white whole wheat flour or regular whole wheat flour 1 teaspoon baking powder ¾ teaspoon baking soda ½ teaspoon fine sea salt 1 ¼ cups chocolate chips* ⅔ cup lightly packed coconut sugar or ½ cup packed brown sugar ½ cup sugar ½ cup plus 1 tablespoon melted coconut oil or extra-virgin olive oil** ¼ cup plus 1 tablespoon water Maldon flaky sea salt for sprinkling (optional) In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine, then add the chocolate chips and toss to coat. In a large bowl, combine the coconut sugar, regular sugar, oil and water. Whisk until the sugar has incorporated into the oil and the mixture is smooth, about 1 to 2 minutes. Add the flour mixture to the sugar mixture, then stir just until combined and no more flour is visible (don’t overdo it). Line 2 baking sheets with parchment paper for easy cleanup. Fill an ice cream scoop two-thirds with dough (or spoon the mixture into even 2-inch mounds), and place the dough onto one of the prepared sheets. Repeat with remaining dough, leaving several inches of space around each cookie. Freeze the cookies on their pans for 30 minutes, or chill them for up to 24 hours in the refrigerator. When you’re ready to bake, preheat the oven to 350 degrees Fahrenheit. Bake until the edges are just starting to turn golden, about 14 to 17 minutes. Place the baking sheet on a cooling rack and sprinkle the cookies with flaky salt, if using. Repeat with the remaining cookies.

1 ½ cups gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)* 1 teaspoon baking powder 1/3 teaspoon salt Wet Ingredients ½ cup melted coconut oil ½ cup + 2 tablespoons coconut sugar 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water, whisked together, set for 15 minutes) 1 ½ teaspoons pure vanilla extract 2 tablespoons pure maple syrup Add-ins 1 ¼ cups vegan chocolate chips Optional Topping 2–3 tablespoons vegan chocolate chips INSTRUCTIONS Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside. In a medium bowl, whisk together all the dry ingredients: oat flour, baking powder and salt. Set aside. In a large bowl, whisk together the wet ingredients: coconut oil, sugar, flax egg, vanilla and maple syrup. Whisk until well mixed. Add the dry mixture to the wet mixture. Whisk as long as you can. Switch to stirring and folding with a rubber spatula until no flour patches remain. Fold in chocolate chips. Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared cookie sheet, with a lot of space to spread (about 6 cookies per large cookie sheet). Cookies will spread a lot—they’ll be large and flat when done baking. Cookie dough will be very soft (like liquid gel) and begin spreading before baking. If desired, use the back of a spoon to nudge cookies into a prettier circular shape. Dot with chocolate chips—save half if you want to press more in after baking (those chips are a bit more visible). Bake for 12-16 minutes—bake on the higher end for crispier cookies. Mine took 14 minutes. Optionally, press chocolate chips into the tops of cookies. Allow cookies to cool on the cookie sheet for about 10 minutes (on a cooling rack). Then, transfer cookies directly onto a cooling rack to cool completely before storing. Storing instructions below. Enjoy!

These cookies are soo easy to make. Add vegan butter and brown sugar to the bowl of your stand mixer and cream them together. Then add soy milk and vanilla and mix that in. Add all purpose flour, baking soda, baking powder, cornstarch and salt to a mixing bowl and mix it together and then add the dry ingredients in with the wet and mix in by hand (not by actual hand, just using a spoon for this part instead of the electric mixer) into a thick cookie dough. Add in the chocolate chips and mix them into the batter.

2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup vegetable shortening* 3/4 cup dark brown sugar 3/4 cup sugar 2 eggs 1 teaspoon vanilla 1 cup dairy free chocolate chips Instructions Preheat oven to 350˚F and line a baking sheet *affiliate link with parchment paper *affiliate link. In a medium bowl, whisk together flour, baking soda and salt. Set aside. In a large bowl with an electric mixer *affiliate link, beat shortening and sugars at medium speed until light and fluffy – about 2 minutes. Add eggs and vanilla, beating until combined. Add flour mixture, about 1/2 cup at a time, mixing until incorporated, scrapping sides as needed. Stir in chocolate chips. Using a medium cookie scoop *affiliate link, drop 2 tablespoon balls of dough onto cookie sheet. Bake for 10 – 11 minutes. Remove from oven and allow cookies to cool on baking sheet *affiliate link for about 5 minutes before transferring to a cooling rack. Repeat steps 6 – 7 to bake remaining cookies.

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2 cups all-purpose flour ½ tsp baking soda ½ tsp salt 3/4 cup light olive oil 1 cup brown sugar, (check notes for tips if you want to use coconut sugar) 1 large egg plus 1 egg yolk 2 tsp vanilla extract 1 cup dairy-free chocolate chips Instructions Preheat oven to 325° F. Line two cookie sheets with parchment paper or silicone baking mats. Whisk the flour, baking soda and salt together in a medium bowl. Set the bowl aside. Whisk the olive oil and brown sugar together until thoroughly combined. Add the egg, yolk, and vanilla to the bowl and mix with a hand-held mixer until combined. Add 1/2 of the dry ingredients to the bowl of wet ingredients and beat until combined and then add the other half until combined. Stir in the dairy-free chocolate chips. The dough will be thick and a little dry but that is normal. Also the chocolate chips may not all mix into the batter, but that's ok. Try to mix them in as best that you can then save them to put on top of the cookies later. Scoop golf ball sized balls of dough and roll the dough into balls in your hands and then put them onto the cookie sheets. Push in some of the spare chocolate chips into the tops of the cookies. Bake for 12-14 minutes. Do not over-bake. The cookies won't be golden, but the tops will have puffed up. Basically the cookies will look puffy and soft but if you touch the tops, they will be set. Cool cookies on cookie sheets for a few minutes, then let them continue cooling on wire racks or plates. Notes Note: if you use coconut sugar instead of brown sugar, then you need to add 1-2 Tbs olive oil to the batter or 2-4 Tbs of apple sauce

Let’s talk about the coconut oil. I like to melt the oil first and let it cool for about 5 minutes while I take out all the other ingredients, measuring cups, etc. I find this is just the right amount of time for it to cool a bit before using in the recipe. Now, I personally use unrefined virgin coconut oil in these cookies and don’t think you can taste coconut in the final product. But, if this is something that concerns you, use refined coconut oil instead (which is more neutral in flavor). I have not tested these with dairy free butter (melted and cooled as well), but I think it should work just fine in place of the coconut oil if you want to go that route. Moving along. When measuring out your flour, fluff in the container then scoop into your measuring cup with a spoon and level off. Don’t dunk the cup straight into the bag as you’ll likely use too much. And finally, after chilling, the cookie dough should be slightly hard to scoop but not overly so. If you find that it’s just too hard, let the bowl sit at room temperature for a few minutes to soften slightly.

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