For Christmas 2018, I developed a Cranberry-Orange Chocolate Chunk Cookie. It used browned butter, fresh cranberries, orange zest, and spices to flavor the dough. Since then, I’ve been adapting that recipe based on my mood and the dietary needs of my friends and family. They’ve been a hit in all forms, so I thought it was time to introduce to you this easily adaptable recipe for making Chocolate Chip Cookies Your Way! With one recipe, you can make regular, vegan, gluten-free, or gluten-free-vegan cookies.
For the vegan version, I tested with coconut oil, vegan butter sticks, and soft vegan butter spread. I found the two butter alternatives worked great. Coconut oil did the job, but they were very oily. If you do want to go that route, I suggest reducing the oil to 3/4 cup, melted as it has a higher fat content than the butter alternatives. For the gluten-free version, I chose almond flour. It’s not going to give you a really chewy cookie, but it has the best crumbly texture and it’s pretty soft/chewy-like when warm. Plus, you get the added benefit of a little protein! Can’t complain about one health benefit to a cookie, can we….
An important note about this dough: It’s easy to make but it’s important to be patient. The dough requires a rest time of at least 30 minutes before shaping and baking, no matter what version you’re making. I know, it’s hard to wait for fresh baked cookies, but trust me, let the dough take a cat nap. This rest time allows the flavor to develop and it hydrates the flour, creating a better-textured cookie.
Oh, did I mention this recipe makes huge cookies that are chewy on the inside (but not doughy) and crispy/caramelized on the edges? You could call it perfect, but we won’t start that debate right now….you’ve got cookies to bake! The dough also freezes great and can be baked straight from the freezer. So, make a big batch, scoop it, and freeze the dough balls. Want to make smaller cookies? Those instructions are included, too. Happy baking!
CHOCOLATE CHIP COOKIES YOUR WAY
Makes: about 15 (5-inch) cookies // about 32 (2.5-inch) cookies
ingredients
1 cup unsalted butter, browned
or 1 cup vegan butter*, melted3/4 cup packed light brown sugar
3/4 cup granulated white sugar
1 large egg (omit for vegan)
2 teaspoons vanilla extract
2 cups all-purpose flour
or 2 1/2 cups almond meal
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups dark chocolate chunks
1 1/2 cups other mix-ins, optional (chopped dried or candied fruit, nuts, toasted coconut, etc.)
Flaked salt, optional
*I used Earth Balance Buttery Sticks
method
In a mixing bowl, whisk together flour, baking soda, and salt.
In a large mixing bowl, beat melted or browned butter and sugars at medium speed for 2 minutes. Add egg and vanilla, beating for another minute. With mixer on low, gradually add flour until fully combined. Stop to scrape sides and bottom of bowl. Fold in chocolate and other mix-ins, if using. Cover with a kitchen towel or plastic wrap, and let dough rest at room temperature for 30 minutes.
Preheat oven to 350º. Line a rimmed baking sheet with parchment paper.
For large cookies: Using a 1/4 cup ice cream scoop, scoop cookie dough into balls. Arrange dough balls on lined baking sheet 4 inches apart. (Bake in batches.)
Bake for 14 to 15 minutes.
For small cookies: Using a 1.5 tablespoon spring loaded scoop, scoop cookie dough into balls. Arrange dough balls on lined baking sheet 2 inches apart. (Bake in batches.)
Bake for 9 to 10 minutes.
Let cool on pan for 5 minutes. Sprinkled with flaked salt, if desired. Remove and finish cooling on a wire rack.
Vegan Chocolate Chip Cookies
Gluten-Free Chocolate Chip Cookies
Freeze the dough
Freezing cookie dough is a great way to prep for busy baking seasons or to always have cookies on hand - because that’s obviously the best reason.
Scoop dough onto a wax paper lined pan. Freeze for several hours or overnight. Frozen dough can then be transferred to freezer bags. (This works for both cookie sizes.)
When ready to bake, preheat oven and bake as directed, adding 2 to 3 minutes to the baking time.
