Chocolate chip cookies are my favorite sweet thing, and I like them soft and chewy, so that’s what these are. No chunks or raisins invading my cookies. I’ve also added some of my favorite variations below.
Checkerboard – mix dark and white chocolate chips
Peppermint twist – put 1 cup of chocolate chips in a bag or container. Add 1 capful of peppermint extract (about 1/2 tsp). Shake it up and let it sit before adding to the batter.
Almond supreme – substitute 1 teaspoon almond extract instead of vanilla.
- 1 1/2 cups vegetable oil / coconut oil
- 1 cup packed brown sugar
- 1/2 c applesauce
- 2 teaspoons salt
- 4 tablespoons almond/soy milk
- 2 tablespoons vanilla extract
- 3 1/4 cups all-purpose flour
- 1 package (about 1/2 cup) instant vanilla pudding mix
- 1 1/2 teaspoons baking soda
- 2 cups semisweet chocolate chips
- Preheat oven to 180 degrees C.
- Cream sugar into oil/shortening. Add milk and vanilla and beat until fluffy. Blend in applesauce. Then add dry ingredients and mix well. Stir in chips.
- Drop by teaspoon onto greased baking sheets and bake at 350 degrees F (175 degrees C) for 8-10 minutes for chewy cookies or 10-13 minutes for crispy cookies. For extra soft cookies, take them out even if they don’t quite look done – they’ll keep cooking a bit outside the oven. Place on a cooling rack.
- Make a lot because they’ll go fast.