Everyone has that one food. The one thing that they know they’ll dominate every time they make it. For me, that’s chocolate chip cookies. I can practically make ’em in my sleep. And not to brag, but they would still be freaking delicious.
Back in college, I used to bake cookies weekly. It was a quality that my roommates loved…and then eventually weren’t quite so fond of. Sweets in the house…All. Of. The. Time.
So I’m going to start with my favorite classic recipe (plus rockstar tips) and then we’ll move on to a vegan variation that is a tad healthier than the original.
After years of perfecting the art of cookie baking, there are a few concepts I feel very strongly about:
- Dark brown sugar > white granulated sugar
- Good quality vanilla extract and chocolate chips are key
- Topping cookies with coarse sea salt makes for the perfect dessert juxtaposition
- Cookies need to come out of the over under-cooked and finish baking on the hot cookie sheet
So while I’m a HUGE fan of the old fashioned, high calorie, chewy chocolate chip cookie, sometimes a girl needs to make a few adjustments. For those of you following a vegan diet, or just looking for a better way to fit cookies into your healthy resolutions, keep reading!
- 2 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon of sea salt (plus more for sprinkling on top)
- 3/4 cup unsweetened applesauce
- 1 ¼ cup packed dark brown sugar
- ¼ cup granulated sugar
- 1 large banana (softened in the microwave)
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips or chunks
- 1. Whisk dry ingredients together in a medium sized bowl.
- 2. Then, beat the applesauce and sugars until thoroughly blended, about 2 minutes. Beat in the banana and vanilla until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Stir in the chocolate chips.
- 3. If you can, chill your dough for 1 hour.
- 4. Scoop dough onto baking sheets with an ice cream scoop, and sprinkle sea salt on top. Bake at 350 degrees F, for 7 to 10 minutes. You want the cookies to look under baked in the center, but lightly browned around the outside. Remember, they still cook when you take them out of the oven!
As you can see from the dough, the consistency is different when you trade ingredients, but I promise, the taste is still pretty spot on.
it’s a tough job….but somebody has to do it…
What food do you dominate in the kitchen?