*I am calling this recipe dairy free, although I did not factor in the chocolate chips which have a slight amount of dairy in the ingredients. However, you can substitute them for carob chips, or any type of “chips” you’d like.
This is a chewy-er cookie, especially for the dairy free recipes which sometimes can end up like hockey pucks (although the edges are crunchy- and delicious!) I recommend storing them in Tupperware to keep them on the softer side. The recipe will make about a dozen cookies, but can be easily doubled.
Here’s what you need:
1/2 cup plus 1 Tbs canola oil or XLOO. (Extra light olive oil will give them more of a buttery flavor.
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1/2 tsp vanilla extract
1/4 tsp kosher salt
1/2 tsp baking powder
1 cup plus 2 Tbsp all-purpose flour
1 cup semi-sweet chocolate chips
Here’s what you do:
Preheat your oven to 425 degrees.
I use my KitchenAid mixer with the paddle attachment. However, you can mix the, by hand.
Some people are big advocates for mixing dry and wet ingredients separately. I don’t for this recipe, and I think the end result does not suffer. I add the ingredients in the order they are listed above, and mix until combined and smooth.
Drop heaping tablespoons (silverware tablespoons, not measuring tablespoons) onto a parchment paper lined cookie sheet, allowing some space for the cookies to expand during cooking, about an inch and a half should do. The picture above is an industrial sized tray that takes up the entire length of my oven, so you will want to put fewer cookies on a standard sized tray.
Bake for about 9 minutes, or until the edges are golden brown and the centers don’t deflate if you poke them with your finger. (Not an exact science, but — it works.) Let them sit on the tray for a couple minutes to solidify theor shape before transferring to a wire cooling rack