Brown Sugar Chocolate Chip Cookies

By • November 2, 2011 • 1 Comments



Author Notes: The first time I made this dessert was for a mixed bunch of folks (dietarily, that is.) Since then, it's become my go-to dessert any time I need to appeal to a large mix of people: adult, kid, vegan, lactose-intolerant alike... this cookie is the ultimate people pleaser. They're simple, crunchy with a soft middle, and never fail to induce salivating from guests.

p.s. - the slightly more healthy full post is available here: http://thefreshbakedfreak.blogspot.com/2011/06/you-cant-please-everyone-oh-contraire.html
Rachelrum

Makes 2 dozen cookies

  • 2 cups all purpose flour (feel free to sub gluten-free or whole wheat)
  • 2 teaspoons baking powder
  • 3/4 cups chocolate chips (dark chocolate, if you're doing vegan)
  • 1/2 cup walnuts, optional
  • 1 cup brown sugar
  • 2/3 cups coconut or canola oil
  • 1 tablespoon vanilla
  • 1/4 cup water
  • 1 teaspoon molasses, optional
  1. Preheat oven to 350 degrees.
  2. Combine flours, baking powder, chips, and nuts in a large mixing bowl and create a well in the center.
  3. In a medium sized bowl, combine sugar, oil, vanilla, water, and molasses (if desired) and mix well.
  4. Add wet ingredients to dry; do not over-mix!
  5. Spoon drops of dough onto cookie sheet and mold into desired shape.
  6. Bake for 5 minutes, then switch racks and rotate trays 180 degrees. Bake another 6-7 minutes.
  7. Demolish.
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10 months ago Trees

Just made these! Used 1/2 cup coconut oil (melted in the microwave) and subbed rice milk for the water. Also added 1/2 tsp salt. They turned out great! I found that 13 minutes was the ideal baking time.