Thick & Chewy Bakery Style Sunbutter Chocolate Chip Cookies
Thick & Chewy Bakery Style Sunbutter Chocolate Chip Cookies is a side dish that serves 6. For $1.06 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 566 calories, 11g of protein, and 33g of fat. 34 people found this recipe to be flavorful and satisfying. Head to the store and pick up egg, salt, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes about 22 minutes. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. It is brought to you by Gluten Free Gigi. Taking all factors into account, this recipe earns a spoonacular score of 60%, which is solid. Try Thick and Chewy Chocolate Chip Cookies, Thick and Chewy Chocolate Chip Cookies, and Best-Ever Thick & Chewy Chocolate Chip Cookies for similar recipes.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 12 minutes
Ingredients:
1 egg
Pinch of salt
1 cup semisweet chocolate chips (I use a vegan, gluten-free dark chocolate; use what you like and what suits your dietary needs.)
1 cup sugar
1 cup sunbutter (or other nut or seed butter; see Notes below recipe for more)
1 teaspoon pure vanilla extract (use grain-free vanilla extract if you avoid all grains and grain-based products)
Equipment:
baking sheet
mixing bowl
oven
frying pan
Cooking instruction summary:
Combine all ingredients except chocolate in a mixing bowl and stir until mixture is smooth. (It will be very stiff.)Stir in chocolate chips and scoop dough into 6 equal portions, placing 3 inches apart on parchment lined cookie sheet. (I use a ¼-cup scoop for this and end up with 6 equal portions.)Using a fork with long tines, create a cross-hatch pattern by pressing gently into the cookie dough, first in the center, then on each side of each mound of dough (this is to make sure your cookies are even, they are too large to only press once with a fork), then repeat the markings at 90 degrees. Don't flatten cookies too much, they should remain about ½-inch thick all the way across.Place pan in freezer while oven preheats to 350F. (Please see my Note below recipe.)When oven is heated place pan from freezer into oven.Bake 12 minutes.Remove pan from oven and cool cookies completely before serving.Serve room temperature or chill for an amazing treat!Makes 6 giant cookies.
Step by step:
1. Combine all ingredients except chocolate in a mixing bowl and stir until mixture is smooth. (It will be very stiff.)Stir in chocolate chips and scoop dough into 6 equal portions, placing 3 inches apart on parchment lined cookie sheet. (I use a ¼-cup scoop for this and end up with 6 equal portions.)Using a fork with long tines, create a cross-hatch pattern by pressing gently into the cookie dough, first in the center, then on each side of each mound of dough (this is to make sure your cookies are even, they are too large to only press once with a fork), then repeat the markings at 90 degrees. Don't flatten cookies too much, they should remain about ½-inch thick all the way across.
2. Place pan in freezer while oven preheats to 350F. (Please see my Note below recipe.)When oven is heated place pan from freezer into oven.
3. Bake 12 minutes.
4. Remove pan from oven and cool cookies completely before serving.
5. Serve room temperature or chill for an amazing treat!Makes 6 giant cookies.
Nutrition Information:
covered percent of daily need
