Chocolate chippers incredibly indulgent, chocolaty cookies are best served warm and chewy, soon after they come out of the oven. Don’t let them sit around for long!
Ingredients
2 cups all-purpose flour½ teaspoon baking soda
¼ teaspoon salt
1 cup vegan butter substitute,
slightly softened but not at
room temperature¾ cup brown sugar
⅓ cup granulated sugar
⅓ cup plus 1 tablespoon applesauce
2 tablespoons nondairy milk
1 teaspoon vanilla extract
1 teaspoon almond extractor additional vanilla extract
1 to 1¼ cups nondairy
chocolate chips
1 cup chopped nuts of choice (optional)
Method
Preheat the oven to 350 degrees F and oil 3 baking sheets. Combine the flour, baking soda, and salt in a bowl. In a separate large bowl, combine the vegan butter substitute, brown sugar, and granulated sugar and beat with a wooden spoon until fluffy.
Preheat the oven to 350 degrees F and oil 3 baking sheets. Combine the flour, baking soda, and salt in a bowl. In a separate large bowl, combine the vegan butter substitute, brown sugar, and granulated sugar and beat with a wooden spoon until fluffy.
Beat in the applesauce, nondairy milk, and extracts.
Add the flour mixture and stir to combine. Stir in the chocolate chips and optional nuts.
If the dough is very soft, refrigerate it for about 20 minutes.
Add the flour mixture and stir to combine. Stir in the chocolate chips and optional nuts.
If the dough is very soft, refrigerate it for about 20 minutes.
Form the dough into 1½-inch balls and arrange them on the prepared baking sheets about 3 inches apart. Bake for about 16 minutes, or until the cookies just begin to lightly brown.
Cool on racks. Store in a sealed container.
Cool on racks. Store in a sealed container.
 |
| Chocolate chippers |
