Katies Cookies Recipes

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AMAZING CHOCOLATE CHIP COOKIES



Amazing Chocolate Chip Cookies image

The best chocolate chip cookie recipe! These cookies are easy to make with basic, wholesome ingredients. No mixer required! They're miraculously vegan, too (no softened butter here). Recipe yields 13 large cookies.

Provided by Cookie and Kate

Categories     Cookie

Time 30m

Number Of Ingredients 10

2 cups white whole wheat flour or regular whole wheat flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/4 cups chocolate chips*
2/3 cup lightly packed coconut sugar or 1/2 cup packed brown sugar
1/2 cup sugar
1/2 cup plus 1 tablespoon melted coconut oil or extra-virgin olive oil**
1/4 cup plus 1 tablespoon water
Maldon flaky sea salt for sprinkling (optional)

Steps:

  • 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.

Nutrition Facts : ServingSize 1 cookie (made with coconut oil, no flaky salt on top), Calories 309 calories, Sugar 24.5 g, Sodium 169.8 mg, Fat 16.6 g, SaturatedFat 11.8 g, TransFat 0 g, Carbohydrate 40.5 g, Fiber 3.2 g, Protein 3.6 g, Cholesterol 0 mg

SECRET INGREDIENT (MISO!) CHOCOLATE CHIP COOKIES



Secret Ingredient (Miso!) Chocolate Chip Cookies image

Provided by Katie Lee Biegel

Categories     dessert

Time 1h40m

Yield 24 to 30 cookies

Number Of Ingredients 10

1 cup light brown sugar, lightly packed
3 tablespoons granulated sugar
1 stick unsalted butter, at room temperature
1 large egg
1/3 cup white miso paste
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 cups semisweet chocolate chips (sometimes I use chunks)
Nonstick cooking spray, for the baking sheet

Steps:

  • Beat both sugars and butter together in a medium bowl with an electric mixer until creamy. Add egg, miso and vanilla and beat until well mixed. Add flour and baking soda and mix until just combined. Stir in chocolate chips. Cover with plastic wrap and refrigerate at least 1 hour (this is very important in order to have a chewy cookie that doesn't spread out too much).
  • Preheat oven to 350 degrees F. Spray 2 baking sheets with nonstick cooking spray.
  • Use a medium ice cream scoop to portion cookie dough on the prepared pans. Use two fingers to lightly flatten each scoop of dough. Bake, rotating and switching the pans halfway through, 13 to 14 minutes for a chewy cookie (a few minutes longer if you like a more well-done cookie). Eat warm with a glass of milk and cool the rest on a wire rack.

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