Chocolate chip cookie lovers are divided into two groups - those who prefer them crispy and those who like them soft and chewy. I have long wanted to make chocolate chip cookies that remain soft and tender without becoming hard after baking.
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After some research, I discovered that a few changes were needed in my regular recipe to achieve this, and in the end, I found the perfect combination of ingredients and quantities. Here is the perfect recipe for soft and chewy chocolate chip cookies along with tips for achieving cookie perfection.
Ingredients:
- 80g light brown sugar - 1/2 cup minus 2 tablespoons
- 60g dark brown sugar - 1/4 cup + 1 tablespoon
- 60g maple syrup - 1/4 cup
- 120g vegan butter or coconut oil - 1/2 cup + 1 tablespoon
- 30g applesauce - 1 tablespoon
- 1 teaspoon vanilla extract
- 200g all-purpose flour - 1 and 1/2 cups minus 1 tablespoon
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- A pinch of salt
- 1 package of chocolate chips, broken into pieces
Instructions:
- Preheat the oven to 170 degrees Celsius on the turbo setting.
- In a bowl, cream together the dark brown sugar, light brown sugar, and softened vegan butter.
- Add maple syrup, applesauce, and vanilla extract, and mix well.
- Add the flour, baking powder, baking soda, and salt, and mix until a uniform dough forms.
- Add the broken chocolate pieces and mix.
- Using a small ice cream scoop, arrange round cookie dough balls on a baking sheet lined with parchment paper, with generous spacing. The cookies will spread on their own, so there's no need to press them down before baking.
- Bake for 10 minutes, then transfer to a cooling rack.
Danielle Wagner is a vegan pastry chef, pastry instructor, recipe developer, and culinary consultant. She specializes in vegan cuisine and creates recipes for companies and restaurants.