For those who’re on the lookout for a soft-baked chocolate chip cookie with crisp edges, a gooey middle, and a dough that stays smooth and scoopable — even straight from the fridge — that is your recipe. These Scoopable Chocolate Chip Cookies remind me barely of Otis Spunkmeyer cookies, although they’re not clones. They’re wealthy, chewy, and simply occur to be dairy-free when made with the suitable components.
The Secret to the Texture
These cookies get their signature texture from a mix of tub unfold and Spectrum shortening. The shortening provides the cookies their crisp-chewy edges, whereas the bathtub unfold retains the facilities smooth, even days later.
- You should use any vegan buttery unfold or margarine that is available in a bathtub, however right here’s the catch: examine the fats content material.
- Search for spreads with at the very least 78% vegetable oil, or 90–100 energy per tablespoon.
- Manufacturers I’ve examined embody Olivio, Earth Stability, and Soften.
- Keep away from spreads like Nation Crock tub type, which solely incorporates 38% vegetable oil and gives you overly cakey cookies.
Cartons of Cookie Dough
As a result of the dough stays smooth and scoopable, it’s good for packaging in little white ice cream cartons — the identical ones you’d use for home made ice cream. Add a label, tie it with string, and growth: hostess reward. Or simply bake the cookies and convey these as a substitute, particularly in case you have a buddy who you already know will simply eat that dough straight. This dough is for baking because the flour is not warmth handled and it has uncooked eggs.
Dairy Free Chocolate Chip Cookie Dough
One other bonus to this recipe is that it is dairy-free. Simply remember to use chocolate chips which are non-dairy.
- I like Guittard’s dairy-free baking chips, which have a wealthy taste and clean soften.
- It’s also possible to chop up a favourite dairy-free chocolate bar for chunkier bites.
The Excellent Scoop
Lastly, in case you do not personal a cookie scoop then deal with your self to at least one! A cookie scoop modified my life. For years I went with out one pondering I may get by with a tablespoon. Nevertheless, a good cookie scoop helps with portion management and offers the cookies a prettier form. For those who’re gifting the dough, you would possibly take into account attaching a model new cookie scoop for the recipient.
Recipe
Scoopable Cookie Dough Chocolate Chip Cookies
Chewy chocolate chip cookies made with a dough that stays scoopable for days. Makes 42 oz of dough earlier than chips are added. The chips add one other 18 oz, so it is best to get 60 oz dough which is sufficient for 40 medium dimension cookies or 20 or so massive.
Substances
- ⅔ cup vegetable shortening (128 grams)
- ⅔ cup Earth Stability, Soften or Olivio unfold (150 grams)
- 1 cup granulated sugar (200 grams)
- 1 cup mild brown sugar, packed (210 grams)
- 2 teaspoons teaspoons vanilla extract
- 2 massive eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 ½ cups fastidiously measured or weighed all-purpose flour (440 grams)
- 3 cups dairy free chocolate chips (like Guittard)
Directions
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Set your mixing bowl on a scale and add 128 grams of shortening, 150 grams of unfold, 200 grams sugar, 210 grams brown sugar, and vanilla. Utilizing the paddle attachment of an electrical mixer, beat till mild and fluffy.
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Cease the mixer and scrape the aspect of the bowl. Beat once more for 30 seconds. Add the eggs and stir by hand till they’re simply barely blended in, then stir within the baking soda and the salt. Return to mixer stand and beat on medium excessive for 1 ½ minutes or till very mild.
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Take away mixer from stand and stir within the 440 grams flour. You are able to do it by hand or utilizing low velocity of the mixer. Scrape sides of bowl and stir within the chocolate chips.
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At this level you possibly can pack your cookie dough into little cartons OR you possibly can scoop it forward of time and refrigerate the pre-scooped dough.
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On a plate lined with plastic wrap, foil or wax paper, drop medium dimension cookie scoops (or massive tablespoons) of dough. Cowl and refrigerate till chilly, at the very least 2 hours however ideally a day or two. The longer you chill the dough, the browner your cookies will probably be.
Baking
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Preheat oven to 350 levels F. If utilizing a Breville Good Oven, select the “Cookies” setting.
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Prepare chilled balls of dough on parchment lined baking sheets (or simply use one sheet and bake as many balls of dough as you intend to eat).
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Bake on middle rack for about 12 to 14 minutes or till cookies are brown across the edges.
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Let cool for 3 minutes on the baking sheets, then switch to wire racks to chill barely earlier than serving.
Notes
Make sure that to make use of one of many manufacturers talked about, Soften, Olivio or Earth Stability or any model that has 90 to 100 energy per tablespoon.
