I shared in my Kitchen Therapy post, that measuring, mixing, and sharing the delicious product is therapeutic for me. Well, I needed that therapy this week and my treatment was baking Chloe Coscarelli’s Chocolate Chip Cookies.
This is an awesome recipe for a number of reasons.
- They are delicious!
- You have all of the ingredients in your cabinet!
- They are super quick and easy!
So you can make and enjoy these any night of the week. I love this recipe and the sweet results. I know you will too.
Chloe Coscarelli’s Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 1 tablespoon cornstarch or arrowroot
- 1 teaspoon baking soda
- 3/4 teaspoon of salt
- 1 cup vegan margarine
- 3/4 cup brown sugar
- 3/4 cup sugar
- 1/4 water
- 1 tablespoon pure vanilla extract
- 1 1/2 cups semisweet (dairy-free) chocolate chips
- 1 cup chopped pecans, optional
Preheat the oven to 350 degrees. Line baking sheets with parchment paper or Silpat. In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside. Using a stand or hand mixer, beat margarine, brown sugar, sugar, water, and vanilla until fluffy. Slowly beat in the flour mixture. Once the flour mixture is incorporated, add chocolate chips and pecans. Scoop about 1 rounded tablespoon of dough at a time onto the prepared baking sheets, leaving about 2 inches between each scoop. Bake for 10 to 12 minutes or until the edges are golden. Let cool on the pan and serve.
Recipe from Chloe’s Vegan Desserts by Chloe Coscarelli