December 10, 2020

Chocolate Chip Cookies

By Abena Offeh-Gyimah
Chocolate Chip Cookies


for 10 servings

  1. ½ cup sugar(100 g)
  2. ¾ cup dark brown sugar(165 g), packed
  3. 1 teaspoon salted 
  4. ½ cup refined coconut oil(120 g), melted
  5. ¼ cup non-dairy milk(60 mL)
  6. 1 teaspoon vanilla extract
  7. 1 ½ cups flour(185 g)
  8. ½ teaspoon baking soda
  9. 4 oz or 3/4 cups vegan semi-sweet chocolate(115 g), chunks
  10. 1/2 cup @addablooms fudge bites(115 g)


    1. In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined. 

    2. Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth. 

    3. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to over mix. 

    4. Fold in the chocolate chunks and @addablooms fudge bites evenly. Chill the dough for at least 30 minutes. Preheat oven to 350°F (180°C). 

    5.  Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet.

    6. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly. 

    7. Bake for 12-15 minutes, or until cookies just begin to brown. 

    8. Cool completely. Enjoy!