Chocolate Chip Cookies

Chocolate Chip Cookies
Print Recipe

Ingredients

  • ½ cup butter, room temperature
  • ¼ cup dark brown sugar
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • 1 (11.6 oz) can Sweetened Condensed Coconut Milk
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp cornstarch
  • 1 cup semi-sweet chocolate chips
Print Recipe
These cookies are perfectly chewy and a little bit crispy on the edges. They are also egg-free!

Time

  • 10 minutes to assemble
  • 15 minutes to bake

Yield

  • 20 cookies

Time

Yield

Directions

  1. Preheat oven to 350˚F. Line two sheetpans with parchment.
  2. Cream butter, sugar, vanilla, and salt with an electric mixer until mixture has lightened in color; scrape bowl, mix again.
  3. Mix in Sweetened Condensed Coconut Milk until combined.
  4. Whisk the all-purpose flour, baking powder, baking soda, and cornstarch in a separate bowl.
  5. Add the dry ingredients to butter and Sweetened Condensed Coconut Milk mixture. Mix until just combined.
  6. Add chocolate chips and mix until just combined.
  7. Place heaping tablespoons (about 1.5 oz) onto the prepared trays. Place in refrigerator for 20–30 minutes before baking.
  8. Place in oven and bake for 15–20 minutes, rotating halfway through. Bake to desired color.
  9. Cool on the pan for 15 minutes then transfer to wire rack.

Directions

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