We were long overdue for another La Comida de Jeremie original recipe–what better to share with the LCJ familia than my chocolate chip cookie recipe that you've all been asking me for. A couple months back I shared an Instagram post of a batch of chocolate chip cookies that I perfected a recipe for a while back... and now is the time to share it! These cookies are perfect any time of year and quite honestly my favorite sweet treat for when I'm craving sugar. Be sure to try out this recipe and bring it to your next gathering, or just eat it by yourself like I usually do ;), either or you're sure to enjoy these.
CHOCOLATE CHIP COOKIES
½ cup sugar
¾ cup light brown sugar, packed
1 teaspoon salt
1/3 cup vegan butter or refined coconut oil, melted
¼ cup non-dairy milk
1 teaspoon vanilla extract
1 ½ cups flour
½ teaspoon baking soda
vegan semi-sweet chocolate, chunks
Whisk together the sugar, butter, and salt
Mix in vanilla and nondairy milk.
Sift flour and baking soda, then fold the mixture with a rubber spatula. DO NOT OVER MIX — over mixing causes the dough to turn into a 'cake like' texture that you don’t want.
Fold in the chocolate chips, and set in fridge for 30 minutes.
Preheat oven to 350°F and line a baking sheet with parchment paper to scoop the dough onto.
Be sure to spread out because mixture will expand while baking and attach to its neighbor :)
Bake for 12-14 minutes, until golden brown and baked through.
Allow to cool before enjoying!
*For Sugar Cookies*
1. Use only 2/4 cup of light brown sugar and replace the rest of the amount with regular sugar.
2. The rest of the process is the same as the chocolate chip cookies.