I had a small amount of chocolate chips remaining in the bag and decided to make a little batch of cookies to use them up. These are my basic go-to chocolate chip cookie recipe. I just shaped the dough into hearts before baking.
Bakery Style Crispy Chewy Chocolate Chip Cookies (with A Hint of Maple)
Makes about 12 large or 25 normal-sized cookies
Make these cookies BIG like those giant chocolate chip cookies you can find at bakeries. As their name suggests, these cookies have a chewy center contained within perfectly crispy edges. The maple syrup adds a little something to these, but the maple flavor is very subtle, if noticeable at all. The key to getting the chips evenly distributed and stuck in the dough is to use your hands! It makes all the difference. All in all, these cookies are ridiculously easy to make.
2/3 cup canola oil
3/4 cup sugar
1/4 cup maple syrup
2 tablespoons applesauce
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips
Preheat oven to 375°F.
Stir together the oil, sugar, syrup, applesauce and vanilla in a medium-sized bowl.
Add in flour, baking soda, and salt (no need to sift!). Stir in chocolate chips. If the chips don’t want to stick to the batter, use your hands! If the dough is a little dry, gradually add a small amount of soy milk, maybe a couple teaspoons, until it holds together.
Drop by large spoonfuls, 3-4 tablespoons each, onto a cookie sheet and slightly flatten. Bake for about 10 minutes or until the edges are golden brown.