Chocolate chip cookies are one of the favorite cookies among , men, women and children. It is defiantly my favorite cookie. For me, there is nothing like a fresh baked chocolate chip cookie that has cooled and still has melted chocolate when you break it in half.
The chocolate chip is a very versatile cookie. It can be eaten alone, with whipped cream, dipped in chocolate, as a sandwich and as a topping for other desserts or sundaes.
This is a recipes the whole family can help bake. Children enjoy measuring, pouring and mixing.
My children and my husband enjoy baking cookies. They enjoy eating them more.
Have fun making and eating these cookies!
Share with friends and family.
Chocolate Chip Cookies
2 cups unbleached flour *(Gluten free flour)
1 tsp baking soda
1 tsp salt
1 cup butter softened *(dairy free margarine, coconut oil or vegetable shortening)
¾ cup sugar *(can be substitute with 1/3 cup of agave, brown rice sugar or natural sweetener of choice)
¾ cup brown sugar *(½ cup raw agave)
2 eggs *(I use ¼ cup bananas, soy yogurt, applesauce, or oil)
2 tsp vanilla
2 cups semi sweet chocolate chip or chunks. *(vegan chips)
Preheat oven to 325 degrees. Wisk, flour, baking soda and salt together. Put aside. Blend butter and sugars. Add eggs one at a time until well blended. Add vanilla and blend until dough is smooth.
Add in chocolate chips, mix by hand with a spoon.
Drop cookies on a cookie sheet that has parchment or is well greased.
Bake cookie 8 to 12 minutes. (Each oven is different, check cookies and turn half way through).
*Vegan substitutions*
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