Chocolate Chip Sugar Cookie

Chocolate Chip Sugar Cookie

Chocolate Chip Sugar Cookie

My husband was craving chocolate chip cookies, which is quite the norm. I didn’t feel like churning out the same old cookie so I looked for something I could make into a chocolate chip cookie. The recipe I found was for a bar sugar cookie, but I solved that by baking it in a pie pan. I added chocolate chips and created a big chocolate chip cookie.

For altitude, the only adjustments were less baking powder and more liquid (in the form of added non-dairy milk). The more interesting changes I made were by choosing alternate forms of sugar. The recipe called for powdered sugar, but I found that I was out of the kind of powdered sugar that is used for making frosting. However, I did have several other powdered sugars. They are more expensive but have richer flavors. I tried lucuma powder here for a maltier taste. I also swapped some standard vegan sugar with sucanat for a deeper flavor. I think using mesquite powder or coconut sugar would have equally tasty results. In fact my husband thanked me for the cookie I made him which he took to be a single serving. Or, in his words, “You only made one cookie. What are you going to have?”

Chocolate Chip Sugar Cookies adapted from Vegan Sugar Cookie Bars
2/3 cup vegan buttery spread (not sticks)
3/4 cup vegan sugar
1/4 cup vanilla non-dairy yogurt
1.5 TBS plain non-dairy milk
1 tsp vanilla extract
2 cups all purpose flour
2 TBS powdered sugar
1/4 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips
Preheat oven to 350F. Place buttery spread and sugar in the bowl of a stand mixer and mix on medium speed until fluffy. Add yogurt, milk, and vanilla and mix until combined. Sift together the flour, powdered sugar, baking powder, and salt. Add dry ingredients to the mixer bowl and mix. Mix chocolate chips in with a spoon. If dough looks too dry, add a little more milk. Batter will be a little thick but smooth.
Place dough in a 9” pie plate and press batter evenly down. Bake for 27-29 minutes. Cool in pan for 15 minutes then turn out on a wire rack to fully cool. Store leftovers in refrigerator.

Until next time, happy baking!

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