No dessert satisfies a Capricorn's lifelong quest for perfectionism and minimalism like a classic chocolate chip cookie. Pour yourself a glass of whiskey, put your favorite record on, and get ready for the crème de la crème of confections.
Ingredients
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup vegan butter (I used Earth Balance)
1/2 cup organic granulated sugar
1/2 cup organic brown sugar
1/4 cup applesauce
1 teaspoon vanilla
1 1/2 cups vegan chocolate chips or chocolate chunks
Directions
In a large mixing bowl, combine dry ingredients (flour, baking soda, cream of tartar and salt). I recommend using a sifter to blend them together seamlessly, you know, for the perfectionist approach.
Using a standing mixer or hand mixer, whip together cold vegan butter with granulated sugar and brown sugar until thoroughly combined. Once the sugar crystals magically break up the cold butter and the air makes it light and fluffy, add in the applesauce and vanilla.
Gradually add the dry ingredients into the wet ingredients on low speed until smooth, being mindful not to over-mix. Turn the standing mixer or hand mixer off and stir in the chocolate chips or chocolate chunks using a wooden spoon or spatula. Refrigerate dough overnight before baking. Waiting is the hardest part.
Preheat the oven to 350°F.
On a baking sheet lined with parchment paper, spoon out tablespoon-sized balls chilled dough and bake for 12 minutes until the cookies are slightly golden brown at the edges. A small ice cream scoop or cookie scoop helps to keep the cookies evenly sized. Immediately remove parchment paper with cookies from the hot baking sheet to allow them to chill out a bit on a cooling rack. Enjoy!
Ingredients
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup vegan butter (I used Earth Balance)
1/2 cup organic granulated sugar
1/2 cup organic brown sugar
1/4 cup applesauce
1 teaspoon vanilla
1 1/2 cups vegan chocolate chips or chocolate chunks
Directions
In a large mixing bowl, combine dry ingredients (flour, baking soda, cream of tartar and salt). I recommend using a sifter to blend them together seamlessly, you know, for the perfectionist approach.
Using a standing mixer or hand mixer, whip together cold vegan butter with granulated sugar and brown sugar until thoroughly combined. Once the sugar crystals magically break up the cold butter and the air makes it light and fluffy, add in the applesauce and vanilla.
Gradually add the dry ingredients into the wet ingredients on low speed until smooth, being mindful not to over-mix. Turn the standing mixer or hand mixer off and stir in the chocolate chips or chocolate chunks using a wooden spoon or spatula. Refrigerate dough overnight before baking. Waiting is the hardest part.
Preheat the oven to 350°F.
On a baking sheet lined with parchment paper, spoon out tablespoon-sized balls chilled dough and bake for 12 minutes until the cookies are slightly golden brown at the edges. A small ice cream scoop or cookie scoop helps to keep the cookies evenly sized. Immediately remove parchment paper with cookies from the hot baking sheet to allow them to chill out a bit on a cooling rack. Enjoy!