This is our favorite chocolate chip cookie recipe—people can’t even tell it’s vegan!
by Aileen 2 Comments
This is our favorite chocolate chip cookie recipe—people can’t even tell it’s vegan!
My recipe has swayed a longtime biscotti skeptic: what was once a scoff-worthy biscuit has since become a sought-after snack! This is the perspective held by my boyfriend, anyway—I have always loved biscotti.
During the holidays, I go all out when it comes to baking. Whether it’s cakes, cookies, breads, or pies, I bake it all! I usually will whip up something for my friends for Christmas because it’s a fun, delicious, creative, and an inexpensive gift idea! This year, I decided to make vanilla bean sugar cookies for the two kids I babysit. I used several holiday cookie cutters and frosted them with royal icing. Now, these cookies didn’t necessarily need frosting, but I thought it would be fun to decorate them and use all sorts of fun colors for the kids. It was a bit time consuming (with frosting them and all), but worth every minute because they loved them! With or without frosting, these cookies are absolutely wonderful! Give it a try. 🙂
My suggestion: If you make these cookies and decide frost them with royal icing, I suggest making the cookies a day ahead and working with the frosting the following day. Once you are done frosting, set the cookies where they can rest for the night. The frosting takes a couple of hours to completely dry and harden (~8 hours/overnight).
I hope you all had a wonderful holiday season and a happy new year!
xo, Aileen
Ingredients
Directions
If you’re using a vanilla bean, cut vanilla bean in half lengthwise. Carefully scrape out seeds, using a small sharp knife. Set seeds aside.
Beat butter in a large mixing bowl at medium speed of an electric mixer until creamy. Gradually add sugar and vanilla bean seeds, beating until light and fluffy. Add egg and vanilla extract, mixing well.
Combine flour and salt; gradually add to butter mixture, beating until smooth. Shape dough into four discs. Wrap each in plastic wrap, and chill at least 1 hour.
Roll each disc to 1/4″ thickness on a lightly floured surface. Cut with holiday cookie cutters. Place on lightly greased cookie sheets. Bake at 350° for 8 to 10 minutes or until edges of cookies are lightly browned. Cool 1 minute on cookie sheets; remove to wire racks, and cool completely.
Recipe slightly adapted from MyRecipes.