Chocolate

Brown Sugar Chocolate Chip Cookies

by: Rachelrum

November 2, 2011

4.3

3 Ratings

Makes 2 dozen cookies

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

Ingredients

2 cups all purpose flour (feel free to sub gluten-free or whole wheat)
2 teaspoons baking powder
³/₄ cup chocolate chips (dark chocolate, if you're doing vegan)
¹/₂ cup walnuts, optional
1 cup brown sugar
²/₃ cup coconut or canola oil
1 tablespoon vanilla
¹/₄ cup water
1 teaspoon molasses, optional

Directions

Preheat oven to 350 degrees.
Combine flours, baking powder, chips, and nuts in a large mixing bowl and create a well in the center.
In a medium sized bowl, combine sugar, oil, vanilla, water, and molasses (if desired) and mix well.
Add wet ingredients to dry; do not over-mix!
Spoon drops of dough onto cookie sheet and mold into desired shape.
Bake for 5 minutes, then switch racks and rotate trays 180 degrees. Bake another 6-7 minutes.
Demolish.

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3 Reviews

Write a Review

Yiannis P. September 24, 2023

Picture it…it’s a rainy NY Sunday & I’ve got a craving for a lil’ sumpin’ sweet, but there is no white sugar in the apt. 😱 So, I searched Food 52 & came across this recipe that not only doesn’t require white sugar, but ALSO used up the 3/4 cup chocolate chips I had left over from a previous baking project. 😱😱

Now for my review of the recipe…

PROS:
• My bf, who will never be accused of being superlative, said they were delicious.
• The recipe is pretty forgiving—I used more like a cup of chocolate chips, used safflower oil instead of canola & subbed oat milk for water (as another reviewer suggested) with no I’ll effects.
• They come together simply & bake quickly.
• The recipe, as written, produces a respectable 24 35g cookies—enough to sate a sweet tooth but not enough to induce guilt.

CONS:
• I’ve never met a vegan chocolate chip cookie recipe that has bowled me over (though, TBH, these are the best I’ve had).

Trees September 17, 2013

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.