So, I don’t recommend eating this dough, either! However, raw flour can carry a slight risk for E.Coli or other pathogens. Since the dough is egg free, it doesn’t carry the usual risk of salmonella poisoning. If you want cookies that taste like standard bakery chocolate chip cookies, use refined coconut oil or a neutral oil like avocado oil or safflower oil.
If you enjoy the flavor of either of those oils on their own, I think you’ll love how they shine through in these cookies and make the flavor more interesting. Olive oil tastes like, well, olive oil, especially when the cookies are warm. I didn’t notice any textural differences with any of the oils, but virgin coconut oil offers a slight coconut flavor. We should talk a little bit about how your choice of oil affects the final product. That way, the recipe works with coconut oil, which solidifies at cool temperatures. If you scoop the dough onto the sheets and then chill it, 30 minutes in the freezer works just as well as their 24-hour recommendation.
I experimented with oils other than canola, which is highly processed and high in omega-6s. I also substituted coconut sugar for brown sugar, which is less refined (for those wondering, it is impossible to make bakery-style cookies using liquid natural sweeteners). I swapped whole wheat flour for all-purpose, which is undetectable in the final product. I made several adjustments to their ingredients and method. I was intrigued by the original recipe offered in the Ovenly Cookbook, via Food52.
Chocolate chip cookie recipe full#
I can’t take full credit for this recipe. How These Amazing Chocolate Chip Cookies Came to Be I sprinkled my cookies with some flaky sea salt to make them even more irresistible. You’ll need whole wheat flour, chocolate chips, sugar, coconut sugar or brown sugar, and your basic salt and leavening agents. The remaining ingredients are simple and wholesome. The eggs are simply omitted with no downsides.įor non-vegans like me, this means that the recipe is even easier to make than standard chocolate chip cookies.įor those with dairy or egg allergies, these cookies are a total game changer. How? Instead of butter, these cookies use melted coconut oil, extra-virgin olive oil, or a neutral-flavored oil like avocado oil. That’s right, there’s no butter or eggs in this recipe, but you’d never guess it. The dough needs a very reasonable 30-minute chill in the refrigerator, and let me tell you, they’re worth the brief wait.Īlso amazing? These cookies are (shockingly) vegan. These cookies are so delicious and supremely easy to make. These chocolate chip cookies are the best homemade chocolate chip cookies I’ve ever had. My cookie search is over. I don’t have the patience for any of that. No creaming of softened-but-not-too-soft butter. I want all of that in a cookie recipe that’s easy to make. I want a chewy middle, barely crisp edges, complex flavor, and rich chocolate chips. I want outrageously delicious bakery-style chocolate chip cookies that completely capture my attention upon first bite. Remove from the oven and transfer to a wire rack to cool before serving.For years, I’ve been searching for my go-to chocolate chip cookie recipe. Sprinkle each cookie with a tiny pinch of salt and bake in the preheated oven for 20 minutes, or until they are golden-brown on the edge and slightly paler in the centre. Slice the dough sausage into nine discs and place onto a non-stick baking tray or a tray that has been lined with baking parchment. Once ready to use the cookie dough, remove from the freezer and allow to warm up enough to slice. However if you wish to bake them straightaway, chill the dough in the fridge for 30 minutes before use. The dough sausages can be frozen at this point. Each sausage will make nine large cookies (but you can roll them smaller and make more). Roll the dough into a wide sausage shape and wrap in the cling film, twisting the ends to seal. Place each half onto a large sheet of cling film. Add the chocolate chunks and mix in until thoroughly combined. Sift in the flour and baking powder and mix in with a wooden spoon until completely incorporated. Once the eggs are combined, add the vanilla extract. Beat together with an electric hand whisk until smooth and light in colour.īreak in the eggs one at a time, mixing as you break in each egg. Put the butter and sugars into a large mixing bowl.
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