This chocolate chip cookie recipe is by far the best one I've ever made. They're big, soft, and chock full of chocolate. And as a bonus for our family, they come out perfectly even with the substitutions we have to make for our allergies and dietary restrictions. They're perfection! (Thanks, Pinterest and Averie Cooks!)
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Super Soft Dark Chocolate Chip Cookies
(Egg and Peanut Free**)
Yield: 20 cookies
Prep Time: 15 minutes
Chill Time: 2 hours+
Cook Time: 7-9 minutes
3/4 cup (1-1/2 sticks) unsalted butter
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1/3 cup applesauce*
2 tsp. vanilla extract
2 cups 100% whole wheat pastry flour* (My favorite is Bob's Red Mill)
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
2 cups dark chocolate chips*
-1 egg may be used instead of 1/3 cup applesauce.
-2 cups all purpose white flour may be used instead of 100% whole wheat pastry flour. I have found that 100% whole wheat pastry flour works well as a 1:1 substitution for white flour. Regular whole wheat flour is too dense as a 1:1 substitution.
-2 cups of any combination of cookie fillers may be used instead of dark chocolate chips. Those are just our favorite! We have used 1 cup craisins + 1 cup white chocolate chips as well - oh my, deliciousness!
1. Beat butter in a stand mixer until smooth (1-2 minutes).
2. Add both sugars and beat until creamed (2 minutes).
3. Scrape the sides of the bowl with a spatula. Add the applesauce and vanilla. Beat until well mixed (2 minutes).
4. Scrape the sides of the bowl with a spatula. Add flour, corn starch, baking soda, and salt. Mix until just combined (1 minute).
5. Add dark chocolate chips. Mix at a slow speed for a less than 30 seconds. Or fold in with a spatula.
6. Form heaping mounds of cookie dough approximately a little less than 1/4 cup size each. Arrange cookie dough mounds on a plate (see picture below). Cover with plastic wrap and refrigerate for at least 2 hours (but up to 5 days).
|And if you don't use eggs, feel free to eat as much cookie dough as you please ;)|
7. Preheat oven to 350F. Spray cookie sheet with cooking spray. Bake 8 cookies at a time for 8-10 minutes. (If using applesauce, it will probably be closer to 10 minutes. If you use an egg, 8 minutes.) Once the cookie's edges turn slightly golden brown, the cookie is done (even if the center still looks doughy - it will firm up!). Do not over-bake.
8. Allow cookies to cool for 5 minutes on cookie sheet. Then transfer to cooling rack to finish cooling. Store in airtight container for up to 5 days.
Do not skip refrigerating the cookies. The original recipe states that refrigeration is optional, but the cookies are so much better if they are chilled for at least 2 hours prior to baking. Without being chilled, they will come out flat and dense. We much prefer our cookies to be fluffy and soft!
**Always check the ingredients to make sure what you're using is free from the allergen you want to avoid. Some chocolate chips contain peanuts. I use Nestle Toll House Dark Chocolate Morsels, which at the time of this post, do not contain peanuts. But as I have already said, always check the ingredients no matter what!
Modified from Averie Cooks's Chocolate Chip and Chunk Cookies
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