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Chocolate Chip Cookies

This image courtesy of Robert Knapp

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

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionFamily Get-together

Recipe Coursedessert, snack

Dietary Considerationegg-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentelectric mixer

Mealsnack

Type of Dishcookie, dessert

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

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