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SOFT BATCH CHOCOLATE CHIP COOKIES

October 29, 2018 by Sarah Baade 1 Comment

Soft Batch Chocolate Chip Cookies - Slice Of Honey Blog

The other night we were invited to a friends’ house for an impromptu dinner – with no need to bring a contributing dish. What?! These friends were just wanting to love on our family and spend time together in community. How awesome is that??? An evening filled with conversation, kids running around playing and adults catching up on life. This is what sharing a meal is really all about. That being said, I struggle to just show up at someone’s house for a meal without having some sort of food in hand. I looked through the pantry, found some basic baking ingredients and whipped up some chocolate chip cookies.

Soft Batch Chocolate Chip Cookies - Slice Of Honey Blog

A classic, simple dessert that is always a crowd pleaser. One of the neat things about chocolate chip cookies is how many variations are out there. And people have strong opinions on what they prefer. Soft batch (like this recipe), chewy or crisp. The way to vary the outcome is through changing the flour, the sweetener and the leavening agent. The other thing I like to do is use more than one kind of chocolate in my cookies just to add a little more depth to each bite. If you’re ever creating your own recipe, play around with these variables and see what you come up with!

Soft Batch Chocolate Chip Cookies - Slice Of Honey Blog

Tips:

  • If you have left your cookies out too long when cooling them and they end up dry, put them in a zip lock bag with a slice of bread. You’ll be amazed at how much moisture those cookies will absorb!
  • If you don’t need three dozen cookies at one time, you can scoop the dough into individual servings and freeze it. Later on, you can pull out what you need and bake just a few at a time.

Soft Batch Chocolate Chip Cookies

Sarah Baade
This classic cookie is elevated by using maple syrup and two types of chocolate.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 3 dozen cookies

Ingredients
  

  • 2 cups bread flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 12 oz semisweet chocolate chips
  • 4 oz 70% cocao extra bittersweet chocolate bar, chopped into chunks

Instructions
 

  • Preheat oven to 350° F. Line a cookie sheet with parchment paper.
  • In a medium bowl, combine flour, salt and baking soda. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat sugar with butter. Add eggs, maple syrup and vanilla. Ingredients will not fully combine just yet. Mix in dry ingredients 1 cup at a time, until all ingredients are fully combined. Stir in chocolate chips.
  • Scoop tablespoon-sized mounds of cookie dough onto parchment lined baking sheet. Leave 2-inches between the cookies. Bake for 8 to 9 minutes or until edges are golden brown. Remove cookie sheet from oven and transfer the cookies from the parchment to cooling racks.
Keyword Chocolate Chip, Chocolate Chip Cookies, Christmas Cookies, Homemade Cookies, Soft Batch Chocolate Chip Cookies
Soft Batch Chocolate Chip Cookies - Slice Of Honey Blog

Filed Under: Recipe, Uncategorized Tagged With: Baking, Chocolate, Chocolate Chip Cookies, Chocolate Chips, Cookie Recipe, Cookies, Dessert, Homemade Cookies, Sweets

VEGAN SHORTBREAD COOKIES WITH DARK CHOCOLATE DRIZZLE

September 20, 2018 by Sarah Baade 15 Comments

Vegan Shortbread Cookies With Dark Chocolate Drizzle - Slice Of Honey Blog

Deep down, I’m a competitive person. Candy Land as a little kid, cheer competitions in high school, Scrabble in grad school. It doesn’t really matter the age or the activity, I don’t like to lose. As an adult though, I’ve learned how to internalize the competitive nature and focus on challenging myself rather than competing against others. The benefit of this is that the sky is the limit and I am always working to improve myself in some way or another.

Vegan Shortbread Cookies With Dark Chocolate Drizzle - Slice Of Honey Blog

Last month I was inspired by one of my favorite food bloggers and his recipe for a vegan lemon meringue pie. I have several friends who follow a vegan diet and making a delicious dessert that they can enjoy with everyone else is such a gift. Then came the opportunity to create my own vegan dessert recipe along with several other bloggers. Yes! Count me in! After contemplating several ideas, I decided to go with a classic shortbread cookie. Such an easy to make and easy to share treat that is made with easy to find ingredients.

Vegan Shortbread Cookies With Dark Chocolate Drizzle - Slice Of Honey Blog

 

Tips:                                                                                           

  • I used vegan butter for this recipe in order to give it a more traditional buttery flavor. However, you can sub out for an equal amount of coconut oil if you prefer.
  • As I developed this recipe, I noticed that the amount of flour needed varied slightly based on the amount of moisture in the air – a rainy day meant I needed more flour to reach that slightly crumbly state you want. If you don’t reach that crumbly state, the cookies will still taste delicious but the cookie consistency will be more like a soft sugar cookie.

Vegan Shortbread Cookies With Dark Chocolate Drizzle - Slice Of Honey Blog

 

VEGAN SHORTBREAD COOKIES WITH DARK CHOCOLATE DRIZZLE 

For the cookies:

½ cup cold vegan butter, cut into 1” pieces

½ cup granulated sugar

¼ cup aquafaba (juice from canned chickpeas)

¼ teaspoon salt

¼ teaspoon almond extract

1 3/4 cups all-purpose flour (add more as needed, see tip above)

 

Cookie Directions:

In a stand mixer with a paddle attachment, beat butter and sugar on medium speed until it starts to become fluffy. If mixture starts sticks to sides of bowl, scrape down with a spatula. Add aquafaba, salt and almond extract, mix until ingredients start to blend.

With mixer speed set to low and add flour a ½ cup at a time, beat until fully incorporated. Dough may be slightly crumbly.

Place dough on a large piece of plastic wrap and form dough into a log shape. Fold plastic wrap over dough then roll log on the counter to help smooth it out. Log should be approximately 2” in diameter. Place dough log in freezer for 30 minutes to slightly firm it up.

Preheat oven to 350ºF.

Remove dough log from freezer and peel off plastic wrap. Using a sharp knife, slice log into ¼” thick rounds. Place rounds on a parchment covered baking sheet, ½”-1” apart. (Cookies won’t spread much so you can fit more onto a sheet than you could with other cookies.)  Bake cookies 10-12 minutes or until bottom edges just begin to turn golden brown. Let cookies cool completely before adding chocolate drizzle.

 

For the chocolate drizzle:

3oz vegan dark chocolate bar, broken into 1” pieces

½ teaspoon coconut oil

 

Chocolate Drizzle Directions:

Place chocolate and coconut oil in a microwave safe bowl. Heat for 30 seconds at a time, stirring at each interval, until chocolate is completely melted and is smooth and shiny. Using a spoon or a small zip-lock bag with the tip of one corner cut off, drizzle chocolate over the cooled cookies.

P1030838

 

 

VEGAN SHORTBREAD COOKIES WITH DARK CHOCOLATE DRIZZLE
 
Save Print
Easy to make vegan cookies that anyone will enjoy.
: Slice Of Honey
Cuisine: Dessert
Serves: 2 dozen cookies
Ingredients
  • For the cookies:
  • ½ cup cold vegan butter, cut into 1” pieces
  • ½ cup granulated sugar
  • ¼ cup aquafaba (juice from canned chickpeas)
  • ¼ teaspoon salt
  • ¼ teaspoon almond extract
  • 1¾ cups all-purpose flour (add more as needed, see tip above)
  • For the chocolate drizzle:
  • 3oz vegan dark chocolate bar, broken into 1” pieces
  • ½ teaspoon coconut oil
Instructions
  1. In a stand mixer with a paddle attachment, beat butter and sugar on medium speed until it starts to become fluffy. If mixture starts sticks to sides of bowl, scrape down with a spatula. Add aquafaba, salt and almond extract, mix until ingredients start to blend.
  2. With mixer speed set to low and add flour a ½ cup at a time, beat until fully incorporated. Dough may be slightly crumbly.
  3. Place dough on a large piece of plastic wrap and form dough into a log shape. Fold plastic wrap over dough then roll log on the counter to help smooth it out. Log should be approximately 2” in diameter. Place dough log in freezer for 30 minutes to slightly firm it up.
  4. Preheat oven to 350ºF.
  5. Remove dough log from freezer and peel off plastic wrap. Using a sharp knife, slice log into ¼” thick rounds. Place rounds on a parchment covered baking sheet, ½”-1” apart. (Cookies won’t spread much so you can fit more onto a sheet than you could with other cookies.) Bake cookies 10-12 minutes or until bottom edges just begin to turn golden brown. Let cookies cool completely before adding chocolate drizzle.
  6. Place chocolate and coconut oil in a microwave safe bowl. Heat for 30 seconds at a time, stirring at each interval, until chocolate is completely melted and is smooth and shiny. Using a spoon or a small zip-lock bag with the tip of one corner cut off, drizzle chocolate over the cooled cookies.
Notes
I used vegan butter for this recipe in order to give it a more traditional buttery flavor. However, you can sub out for an equal amount of coconut oil if you prefer.

As I developed this recipe, I noticed that the amount of flour needed varied slightly based on the amount of moisture in the air – a rainy day meant I needed more flour to reach that slightly crumbly state you want. If you don’t reach that crumbly state, the cookies will still taste delicious but the cookie consistency will be more like a soft sugar cookie.
#version#

As I mentioned above, this post was part of a collaboration with eleven other bloggers. Each of us created a unique vegan dessert. Please check them all out – there is quite a variety!
Coconut-Lime Vegan Tart
Coconut Lime Vegan Tart
Vegan Chocolate Caramel Tart
Vegan Chocolate Caramel Tart
Vegan Ginger Coconut Pear Cake
Vegan Ginger Coconut Pear Cake
Beetroot Brownie
Vegan-beetroot-brownie
Vegan Lemon Coconut Frangipane Tart
Lemon-Coconut-Frangipane-Tart
Vegan Banoffee Pies
Vegan Banoffee Pies
Blackberry Pie with Walnut Crumble Topping (Vegan)
Vegan Blackberry Pie with Walnut Cardamom Crumble
Vegan Lemon Meringue Pie
Vegan-Lemon-Meringue-Pie
Berry & Brie Vegan Strudel
Berry & Brie Vegan Strudel
No Bake Vegan Chocolate Salami
No Bake Vegan Chocolate Salami
Vegan Biscoff Tiffin
Vegan Biscoff Tiffin

 
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#version#

Filed Under: Uncategorized Tagged With: Baking, Chocolate, Cookies, Dessert, Shortbread, Vegan, Vegan Recipe

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