RCI-BR.005.0388.001
Lower-Fat Chocolate Chip Cookies
Contributed by purity control Uploaded by You ate my cat I have seen lots of cooking threads, but h
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- heaping cups of all-purpose flour2 unit
- of white sugar (can be a mixture of brown/white if you don't have enough of white. To make it ultra vegan3/4 cupyou can use any turbinado #1)
- heaping teaspoon of baking powder1/4 unit
- 1 teaspoon
- 1 teaspoon
- 1 unit
- A tablespoon and a half of water (if the dough is too sticky)1 unit
- 1/4 cup
- 1/8 cup
- 1/4 cup
Method
1
Preheat the oven to 350°F. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
2
Combine the all-purpose flour, white sugar, and baking powder in a large mixing bowl, whisking together to distribute the leavening agent evenly.
3
In a separate bowl, whisk together the margarine, vegetable oil, and applesauce until well blended and smooth.
4
Add the vanilla extract and almond extract to the wet ingredients and stir until combined.
5
Pour the wet ingredient mixture into the dry ingredients and fold together gently with a spatula until a dough forms. If the dough appears too sticky, add water a small amount at a time until the consistency is workable.
6
Fold the semi-sweet chocolate chips into the dough until evenly distributed throughout.
7
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
8
Bake in the preheated 350°F oven for 10-12 minutes, until the edges are lightly golden but the centers still appear slightly underbaked.
12 minutes
9
Remove from the oven and let the cookies cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.