Chocolate Chip Cookies
This is by far my most requested recipe. Everyone loves these cookies-even those who don’t have food allergies. Double the recipe to keep the cookie jar filled for treat days at school and after-school snacks.
NotesDairy Free Shortening:
If plain Crisco was good, enough for James Beard, it’s good enough for me. I bake a lot; so I always want ingredients I can pick up at the grocery store. I have also used Earth Balance shortening and Spectrum Organic shortening with success.
2 dozen cookies
Total Timeunder 1 hour
Make Ahead RecipeYes
Recipe Coursedessert, snack
Dietary Considerationegg-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Type of Dishcookie, dessert
- 2/3 cup dairy-free shortening (see Notes)
- ½ cup brown sugar
- ½ cup granulated sugar
- ¼ cup unsweetened applesauce
- 1 teaspoon best-quality vanilla extract
- 1¾ cups unbleached all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup dairy-free mini chocolate chips
Preheat oven to 375°F, and line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugars, applesauce, and vanilla until smooth. In a medium bowl, combine the flour, baking soda, and salt with a wire whisk. Add the flour mixture to the shortening mixture, and stir until just combined. Stir in the chocolate chips.
Use a cookie scooper to place the batter onto the prepared baking sheet. Bake for 12 to 15 minutes, or until lightly browned. Cool completely on the baking sheet.
2009 Kelly Rudnicki