Cookies | Healthy eating/specialty diet | Recipes | Sweet | Vegan

Best chocolate chip cookies + cookie science (vegan friendly)

November 7, 2014

Yup, that’s right. Today’s all about going back to basics with the ever so classic and scrumptious…chocolate chip cookie!

I know there are millions of chocolate chip cookie recipes out there but this is my take on it and it’s my favorite way to make them.

SAMSUNG CAMERA PICTURESSo how do you create the most perfectly decadent and scrumptious cookie in the world?

Well, it all really comes down to one thing.

The science of baking.

Adding more or less of certain ingredients can alter the texture, taste and shape of your cookie.

SAMSUNG CAMERA PICTURESHere, let me give you a little bit of a rundown…

Adding more flour gives your cookie a softer center,

Using brown sugar gives your cookie a chewier texture,

Using baking powder gives your cookie a cake-like interior,

Refrigerating your dough gives your cookie a richer flavor,

Rolling your cookie dough instead of scooping them gives them a more uniform shape,

Using granulated sugar gives your cookie a crispier and wider spread,

Using butter makes your cookies more tender.

SAMSUNG CAMERA PICTURESAll the ingredients I listed above are quite traditional, but something I like to add to my cookies that isn’t used so often is…CORN STARCH! Yes, corn starch. Corn starch is the magical (not so) secret ingredient I add to my cookies to make them extra soft and fluffy!

I prefer mine to be soft, ooey-gooey and cake-like in texture instead of the more traditional flatter, crispy, chewy version. That’s why I like to use a little more flour, brown sugar, and baking powder in mine as well as corn starch.

What about you? How do you like your cookies?

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Ingredients (makes 12):

1/4 cup coconut oil (or butter)
1/4 cup brown sugar
3 tablespoons sugar (I used coconut)
1 egg (or a flax egg)
1 teaspoon vanilla
1 cup flour (I like to use 1/2 whole wheat and 1/2 all purpose)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cornstarch
1/4 teaspoon salt
3/4 cup chocolate chips! (I used half dark chocolate and half yogurt chips)

Whisk off into the kitchen

1. In a large bowl, cream the sugar, brown sugar and coconut oil/butter together. Whisk in the egg and vanilla. Mix until incorporated.

2. Sift in the flour, baking soda, baking powder, cornstarch, and salt. Stir everything together until a dough forms.

3. Fold in your chocolate chips.

4. Scoop your batter by the tablespoon onto a lined baking sheet. Make sure that they are at least 1.5″ apart so that they have space to grow and spread.

5. Bake at 350F for 8 – 10 minutes until golden brown. Let cool (if you can wait that long) and enjoy!

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  1. I’ve also used the addition of corn starch in cookies…it’s amazing how soft and yummy it makes them. The recipe you’re sharing here sounds like a winner…and your pictures are pure yum! Thanks for bringing these along to Fiesta Friday…I hope you brought a lot, I bet they disappear quickly! πŸ™‚

  2. Great chocolate chip cookies, there’s nothing on the planet like it is there? I like your ingredients, and also the addition of all those extra ingredients that personalize your own batch. Thanks for your contribution, and Happy Fiesta Friday πŸ™‚

    1. I think that cornstarch and pudding mix would have a similar affect then in that case. I haven’t tried using pudding mix before so thanks for giving me that idea! I’m going to experiment with it and see how it compares

  3. My favorite vanilla ice cream recipe has corn starch!! I have never added it to a cookie dough- not that I can remember anyway πŸ™‚
    I just made a special chocolate chip cookie recipe that added 1 tsp of water- I am assuming that it was the secret ingredient but I don’t know why…. any thoughts?

    1. Water is usually added to cookies to help moisten the batter but since it’s just 1 teaspoon of water you added, it could have been because the water would create steam and lift to the cookie, thereby giving it a cakier texture! Hope this helped πŸ™‚

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