These chocolate chip cookies are great for any occasion! Who doesn’t love a chewy, soft cookie with chocolate chips that melt in your mouth? This is a quick, easy recipe that yields 20-25 medium-sized cookies and takes around an hour, including bake time. I use applesauce as my egg replacement and as a binding ingredient. One of my favorite things to do during the holiday season is bake, and these cookies have been a hit in my family for these past couple of months. I hope you enjoy!
Ingredients:
¾ cup brown sugar
½ cup white sugar
½ cup canola oil (can also use coconut oil if preferred)
½ cup applesauce (unsweetened)
2 ½ cups all purpose flour
1 tsp salt
1 tsp vanilla extract
1 tsp baking soda
¾ cup chocolate chips
Directions:
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Preheat your oven to 375 degrees Fahrenheit.
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Combine brown sugar, white sugar, canola oil, and salt. Mix in the vanilla extract and the applesauce. Stir well.
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Sift in the flour and baking soda into the apple-sugar mixture.
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Mix until the flour is fully incorporated. The cookie dough should be moist, but still thick enough to form into balls.
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Fold in your chocolate chips. You can always add more or less than the recipe calls for based on your preferences!
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With a spoon, scoop the dough (depending on how big you want your cookies to be) onto your cookie sheet. Leave about 2 inches between cookies. Gently press the tops of the dough to slightly flatten the cookies.
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Bake for ~12-14 minutes. The cookies should be tan in color and slightly underbaked; this will make sure the cookies are chewy!
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Let the cookies cool on the cookie sheet for 5-10 minutes before eating.
These cookies will keep for up to a week in an airtight container. Enjoy, and happy holidays!