Savory Chocolate Chip Cookies Recipes

SPICY AND SAVORY CHOCOLATE CHIP COOKIES (AKA SIERRA NUGGETS)

Steps:

• Preheat oven to 350F and grease cookie sheets.
• In a medium bowl, combine flour, baking soda, salt and spices; set aside.
• In a large bowl, cream butter and sugars until smooth.
• Mix in milk, vanilla, and beaten eggs.
• One at a time, stir in the cornflakes, oats, dry ingredients (from medium bowl), coconut, chocolate chips, and walnuts (if using), just until each addition is incorporated.
• Drop dough by well rounded teaspoonfuls onto greased cookie sheets.
• Bake 10-12 minutes, then let stand for 2 minutes before removing to let cool on baking racks.

SAVORY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Grind steel oats in a food processor until ground fine.
• Combine dry ingredients in medium bowl: ground oats, flour, baking soda, salt and cinnamon.
• In separate bowl, combine wet ingredients: butter, sugars, vanilla and lemon juice until combined.
• Add the eggs to the wet ingredients and blend until smooth.
• Combine wet and dry ingredients until well blended.
• Fold in the chocolate and peanut butter chips until combined through out.
• Use a tablespoon cookie scoop and drop them onto a lightly sprayed cookie sheet.
• Bake 10-11 minutes or until cookies are lightly browned.
• Let them rest in the pan for 5 minutes before you transfer them to a cooling rack.
• Store in a sealed container to keep cookies moist.

BACON PRETZEL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 F.
• In a stand mixer with the paddle attachment, mix butters and sugars until creamy.
• Stir in eggs, vanilla, salt, baking soda and cornstarch.
• Gradually stir in the flour, adding a little bit at a time.
• Fold in bacon, chocolate chips and pretzels.
• Place cookie dough by rounded tablespoonfuls onto an ungreased cookie sheet.
• Bake for 8-10 minutes.
• Cool for 3 minutes on the pan, then move to a wire rack to cool completely.

VEGAN PUMPKIN CHOCOLATE CHIP COOKIES RECIPE

Steps:

• First off, melt the vegan butter by microwaving it for 10-15 seconds.
• Then add in the pumpkin puree (if it's not at room temperature, then microwave it along with the vegan butter for 10-20 seconds.
• Using a spoon or whisk, mix the vegan butter, pumpkin puree, vanilla extract, and almond extract well as seen in step (1) in the image below.
• Using a spoon, mix the dry ingredients; such as the almond meal, AP flour, salt, granulate sugar, brown sugar, baking powder, baking soda, and cinnamon, together in another bowl.
• Add the dry ingredients to the wet ingredients as seen in step (2) in the image below.
• Add the pecans and chocolate chips to the mix and mix well as seen in step (3) in the image below.
• Divide the dough into 6 balls as seen in step (4) in the image below. Chill the balls for 30 minutes.***
• Preheat oven to 375*** degrees and when the oven is ready, place the vegan pumpkin chocolate chip cookie balls onto a silpat or parchment lined baking tray and bake for 10 minutes.
• Remove from oven and let sit in baking pan for a couple of minutes. Then place them on a cooling rack to cool and then they are ready to enjoy.

SLICE-AND-BAKE CHOCOLATE CHIP COOKIES

Steps:

• Using a hand mixer or stand mixer, cream the butter, brown sugar, and salt 2-3 min., until fluffy. Add egg and extract. Combine well.
• In batches, slowly mix in the flour and baking powder on low speed until combined. Stir in the chocolate chips. Shape dough into a roll about 2 inches in diameter. Wrap in wax paper or plastic wrap and refrigerate 2 hours, until firm.
• Preheat oven to 350°F. Unwrap dough and cut into ½-inch slices. Arrange on parchment paper-lined cookie sheets, spacing 1 inch apart.
• Bake cookies until golden, 10-15 min., switching racks halfway through. Let cool slightly and transfer cookies to a wire rack to fully cool.