Tag Archives: Cookies

MORE *vegan* BUTTAH!

21 Feb


When it comes to baking, and even cooking for that matter, I tend to live by the motto “MORE BUTTAH!” From putting it in the recipe, to brushing it over the top for that beautiful finish when something delicious comes out of the oven. So, when my sister found out she has an allergy to dairy and nuts, but was craving some chocolate chip cookies, I started my research.

Luckily I didn’t have to go the full vegan or gluten-free route, but I am now curious on how that would turn out! I took my standard chocolate chip cookie recipe, swapped the butter for Vegan butter (I used Earth Balance Vegan Butter Sticks) and the chocolate chips for Vegan Chocolate Chips (you can find these at Whole Foods or Trader Joe’s).  I have to be honest, full disclosure… I didn’t think these would come out too good so I made a 2nd batch of cookies (selfishly) using “real” butter! To my surprise, they came out Delicious!!

Dairy-Free, Nut-Free Chocolate Chip Cookies

Prep Time           Cook Time           Total Time
15 Minutes         11 Minutes         30 Minutes



Yields: 2 Dozen Cookies (1 Tbs size)


  • 2-1/4 Cups of All-Purpose Flour
  • 1 Tsp of Baking Soda
  • 1 Tsp of Salt
  • 1 Tsp of Cinnamon
  • 1 Cup of Vegan Butter (2 sticks), softened
  • ¾ Cup of Granulated Sugar
  • ¾ Cup of Light Brown Sugar
  • 1 Tsp of Vanilla Extract
  • 2 Large Eggs
  • 2 Cups of Vegan Chocolate Chips + More for Topping
  • Sea Salt (optional)


  1. Preheat the oven to 375 degrees F
  2. Combine the flour, baking soda, salt & cinnamon in a small bowl and stir to combine
  3. Beat the butter, granulated sugar, brown sugar & vanilla extract in a large bowl with either the paddle attachment on your standing mixer or with a rubber spatula until creamy
  4. Add the eggs, one at a time, fully incorporating one before adding the next
  5. Gradually stir in the flour mixture, in roughly 3 batches, until fully incorporated
  6. Stir in the 2 Cups of chocolate chips (or more depending on your love of chocolate, which in my case requires more!)
  7. Scoop 1 tablespoon at a time of the mixture into a ball and place on the ungreased baking sheet
  8. Press 2 or 3 chocolate chips into the top of your cookie and top with a pinch of sea salt if you like your cookie a little salty – and let’s be honest, chocolate & sea salt together, who can say no!?
  9. Bake for 10 – 12 minutes or until golden brown on the top
  10. Cool on the baking sheet for around 2 minutes; remove and transfer to a wire rack and let cool completely – If you can wait that long!

Happy Baking!

Chocolate Fudge Cookies

15 Sep

Well, it’s officially (sadly) turning seasons from summer to fall. I’ve started sleeping with the windows open, wearing light sweaters outside and cuddling under blankets in my apartment. I have a love/hate relationship with the fall. I hate it because it signals the end of summer which means no more beach days, no more flip-flops and no more summer dresses. It also signals the end of my fabulous summer of concerts/tailgates, rooftops, BBQs and much more. I love it though because fall is the season of fireplaces (even though I don’t have one), sweatshirts, football (I’m going to my first NFL game on Monday!) and the start of my Techniques of Baking class at the French Culinary Institute.

I’m very excited about the class! It starts this Saturday and goes until March. So you’ll have to check back soon so I can share with you what I’ve learned (and of course see the delicious treats that come out of it!). So in preparation of my weekend, I gave myself a little practice last night with these fabulous and easy Chocolate Fudge Cookies!

What You’ll Need

  • 8 Ounces of Bittersweet Chocolate
  • 3 Tbs of Unsalted Butter
  • 1 Cup of Granulated Sugar
  • 3 Large Eggs
  • 1 Tsp of Espresso Powder
  • 1 Tsp of Vanilla
  • 1 Cup of All-Purpose Flour
  • 1/4 Tsp of Baking Powder
  • 1/4 Tsp of Salt
  • 1 Cup (6 ounces) of Chocolate Chips

To Prepare

  • Only AFTER the batter is made: Preheat the oven to 325 degrees F
  • Line 2-3 baking sheets with Parchment Paper (or lightly grease)


In a double boiler, or in the microwave, melt together the chocolate and the butter. I find that the easiest way to do this, so that you don’t burn the chocolate, is to melt the butter first then add in the chocolate so that the heat of the butter already partially melts the chocolate. If you’re using a microwave, only heat at 30 second intervals. Stir until all of the chocolate is melted.

In a separate bowl, beat together the sugar and eggs until they’re fully combined. Add in the hot melted chocolate and then stir in the remainder of the ingredients (It’s that easy!). The batter will get pretty thick, so I found that the easiest way to stir was using a rubber spatula. Don’t forget the bottom of the bowl either! Make sure everything is fully combined. Refrigerate the batter for 1 hour to make it easier to handle

This is the point where you’re going to preheat the oven and prepare the baking sheets if you didn’t already do so.

Take the batter out of the fridge and using tablespoon size amounts, scoop the batter onto the baking sheet. Make sure to leave about 2″ between the balls because they will spread as they bake.

Bake the cookies for about 12-14 minutes. If you’re baking more than 1 sheet at a time, make sure to rotate the pans half way through to get even baking. Keep an eye on the cookies in the last 2 minutes because when they’re done you’ll notice the tops start to crack across the top surface. Remember, the cookies will continue to bake even when you take them out of the oven.

Remove the cookies from the oven and let them cool for about 5 minutes on the pan before transferring them to a cooling rack.


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