COLLEEN'S INSANE CHOCOLATE CHIP COOKIES RECIPE - FOOD.COM
i took the basic recipe from the Silver Palate cook book, but jazzed it up alot...you can make it without the jazz but then they aren't insane....and what is fun about being sane?
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 5 dozen
Number Of Ingredients 11
Steps:
- preheat oven to 350, grease or cover cookie sheet with parchment.
- cream together butter, sugars until light and fluffy.
- add eggs and vanilla, beat well.
- in a seperate bowl combine flour baking soda and salt.
- combine dry ingredients with the butter sugar mixture, and mix well.
- add chocolate chips and"insanity" coconut and pecans.
- drop by 1 1/2 T onto prepared cookie sheet approximately 2 inches apart, (these cookies have a decent amount of spread).
- bake for 8-10 minutes or until the centers just begin to set.
- cool on the sheet for 5 minutes and then transfer to a rack to cool completely-- i doubt you'll have many cooled completely--.
Nutrition Facts : Calories 1410.2, FatContent 86.4, SaturatedFatContent 47.2, CholesterolContent 182.2, SodiumContent 781.8, CarbohydrateContent 161.2, FiberContent 10.2, SugarContent 111.9, ProteinContent 14.1
CHOCOLATE CHOCOLATE CHIP COOKIES RECIPE | EPICURIOUS
Nondairy butter and a flax "egg" bind these easy vegan chocolate chip cookies. Buy dairy-free chocolate and vegan sugar to ensure a totally plant-based treat.
Provided by Colleen Patrick-Goudreau
Total Time 30 minutes
Cook Time 20 minutes
Yield 12 cookies, or 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°C, or gas mark 4). Using an electric mixer, food processor, or blender, whip flaxseed and water together until mixture reaches a thick and creamy, almost gelatinous consistency. Set aside.
- In a large bowl, mix butter and sugar with an electric mixer until creamy. Add "flax egg" and vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients, and mix until everything is well blended. If you need a little extra moisture, add a small amount of water or nondairy milk (such as soy milk, almond milk, or oat milk).
- Stir in chips. Form balls and transfer to an ungreased cookie sheet, then flatten each ball slightly with the bottom of a measuring cup. Bake for 7 to 9 minutes, until the tops are no longer gooey. DO AHEAD: Baked cookies can be stored at room temperature in an airtight container for three days.
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