We make chocolate chip cookies a lot. Everybody likes them, they’re quick to make and you can endlessly vary the additions. For our holiday party I used dark chocolate chips, dried cranberries and walnuts.
Sometimes I substitute half the flour with hazelnut flour. Or I mix dark, milk and white chips. I think they need nuts to balance out the sweetness of the chocolate, but it’s entirely up to you!!
The one thing that stays consistent is the texture, which is cakey with a little crunch around the edges.
Go crazy! Throw together a batch and enjoy…with tea, with coffee, for breakfast, as a midnight snack, as a way of telling your best friend you love her, to ease into telling your partner that, yes, you needed those $200 jeans, after your workout, before your workout, instead of a workout….seriously, they are perfect for every occasion!
Every Occasion Chocolate Chip Cookie
1 cup Earth Balance Buttery Spread (or other shortening)
3/4 cup granulated sugar
3/4 cup brown sugar
2 1/4 cup all-purpose flour
1 1/2 tsp. baking powder
a pinch of salt
1 1/2 tsp. vanilla extract
1 12oz. bag chocolate chips of your choice (or mix and match different kinds)
at least 1 cup toasted nuts of your choice
at least one cup dried cherries or cranberries (optional)
Pre-heat the oven to 375 degrees.
Combine the flour, baking powder and salt in a bowl.
Cream the Earth Balance with the two kinds of sugar and the vanilla. Whisk in one egg at a time.
Mix the flour mixture into the egg mixture. Use a wooden spoon to stir in the chocolate chips and whatever other additions you are using.
Scoop teaspoon-sized mounds of batter onto your sheet pans. Space them well apart, because they will expand.
Refrigerate each sheet pan for 10 minutes before baking. This will prevent them spreading out too thin in the oven.
Bake for 15 minutes or until they start to turn golden around the edges.
They will keep in an airtight container for several days!