Soft and Chewy Chocolate Chip Cookies
1 cup cold vegan buttery spread
1 cup sugar
1/2 cup brown sugar
1/2 cup applesauce
2 teaspoons vanilla
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 bag vegan chocolate chips (about 6 ounces)
Preheat oven to 375 degrees Fahrenheit.
Stir the vegan buttery spread around in a medium sized mixing bowl to soften it up. Add the 1 cup sugar, and stir the two ingredients together very well. It will look creamy.
Add the brown sugar, stir together again. Add the applesauce and vanilla, and (you guessed it!) stir together once more.
Now add all the dry ingredients, excluding the chocolate chips, at once and mix together quickly. Try not to over-mix. If the dough is too soft, add a bit more flour (around 1/4 cup). Mix in the chocolate chips and plop tablespoons of dough onto an ungreased baking sheet. You can flatten the dough balls slightly. Make sure to space each cookie at least an inch apart, because these actually spread when baking!
Bake for 9-11 minutes at 375. Let cool slightly on the baking sheet, and then remove and let cool completely on wax paper.
Notes: If you bake these at 375 for about 9 minutes, they turn out soft and chewy. They won't really look all that done, and if you touch the top of one it should yield slightly. If you bake these at 350 for 11 minutes, they'll turn out more chewy and have a "crispy-ier" outside. They'll be a bit brown around the edges when they're done.
Of course, I'm the only one who can really tell the difference between the two baking times...so it may just be all in my head! In any case these are the ONLY vegan chocolate chip cookies I serve to omnis--they taste much more sinful than other recipes. (Could it be the 1 cup vegan buttery spread?!)
SO HOW'D IT GO?
I just made these. They turned out way too cakey,but I didn't have brown sugar,so maybe that was a factor. I'll definitely try again though,they smelled fantastic. They have potential!
according to alton brown (good eats), the brown sugar is essential to making them chewy and not cakey. he says use almost entirely brown sugar or all brown sugar because they stay really moist and chewy.
These are SUPER good! I've been using this recipe in many forms for about six months now, and have gotten rave reviews! ;)b As a note to anyone who's interested though, I use spelt flour instead of wheat. BUUUT... it seems that you need to add at least 3/4 cup more flour than the recipe calls for probably because spelt doesn't rise quite as well. I also prefer to chill the dough before baking and that makes things much fluffier and softer! ;)
These were so delicious! Soft and chewy and just perfect.
I'd reccomend upping the sugar though, but it may just be my huge sweet tooth!
:)
this recipe is so awesome, yeah, not JUST awesome; it's SO awesome!
I didn't have any baking soda...so I decided to just pig out on the dough.
maybe if i get sick enough from all the sugar I'll bake the rest
=)
I'm reading that other people had these cookies come out cakey.... mine were justthe opposite1 Flat, greasy... still good, but not what I was expecting. Maybe my baking soda is too old...
:(
I just made these. They turned out way too cakey,but I didn't have brown sugar,so maybe that was a factor. I'll definitely try again though,they smelled fantastic. They have potential!
AshleyKimball = Baking Goddess!!!! These cookies are amazing. I didn't have applesauce so I used Ener-G egg replacer. WOW. I did not find them to be cakey at all.
I took them to a group meeting and to work the next day and everyone loved them.
Thank you for this great recipe. I will be making again and again!
these were definitely more cakey than chewy. mine seem to have risen more than the ones in the photos that have been posted. i followed the directions exactly and measured carefully, so im not sure why they would be different except that in other comments people made substitutions. they taste good, but are a little greasy. not a bad cookie, just not what i was expecting from the 'soft and chewy' description. soft and cakey is more what i got.
Oh. My. Goodness. I never thought i would have this particular taste sensation again- so good! It really bothers me when vegan cookies don't spread. I used whole wheat pastry flour (sorry, i had to do it), and can not imagine it possible that they'd be better with white- honestly. I've made them twice now, and the first time i noticed that they were, not bland, but slightly lacking in flavor (i think because the ww has a slight masking action), so i added about .5 x more salt. I used xylitol + a few drops of stevia for the white sugar, and sucanat for the brown. In the second batch i added a little more stevia, as well. I definitely needed the extra 1/4 cup flour, otherwise they were too greasy. As for the fat...worth it! Perfect. Thank you!
I forgot to add that my omni family LOVED these!! :)
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