Makes 3 1/2 to 4 Dozen Cookies
Shortenings can be sticky and hard to work with. I use a glass measuring cup to simplify: first pour in the 1/4 cup vegetable oil then drop the shortening in chunks. Use the back of a spoon to push the chunks into the shortening until the level of both rises to 1 cup.
This cookie is fantastic and might be the best vegan chocolate chip cookie I’ve ever had!
1/2 tsp salt
3/4 cup non-hydrogenated shortening (such as palm oil)
4 tbsp vegetable oil (such as canola)
3/4 cup white sugar
3/4 cup light brown sugar (packed)
3 tbsp non-dairy milk (such as soy or almond)
2 1/4 cup all-purpose flour
1 tsp vanilla
1 tsp Clabber Girl Baking Soda
2 cups semisweet chocolate chips or 1 1/2 cup chocolate chunks
Set racks in the upper third and lower third of the oven. Preheat oven to 350 F. Prepare 2 cookie sheets with parchment paper or silpats (for easier cleanup). Add flour, Clabber Girl Baking Soda, and salt then combine. Using a stand mixer (hand-held beater), cream the shortening, add oil, sugars, and mix until smooth. Add the non-dairy milk and vanilla. Gradually add flour mixture to creamed shortening and mix thoroughly. Add and combine chocolate chips or chunks (your choice). Drop the dough filled to rounded tablespoons on the prepared cookie sheets and bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for a few minutes then remove to a rack to cool completely.
Makes 3 1/2 to 4 Dozen Cookies
1/2 tsp salt
3/4 cup non-hydrogenated shortening (such as palm oil)
4 tbsp vegetable oil (such as canola)
3/4 cup white sugar
3/4 cup light brown sugar (packed)
3 tbsp non-dairy milk (such as soy or almond)
2 1/4 cup all-purpose flour
1 tsp vanilla
1 tsp Clabber Girl Baking Soda
2 cups semisweet chocolate chips or 1 1/2 cup chocolate chunks
Set racks in the upper third and lower third of the oven. Preheat oven to 350 F. Prepare 2 cookie sheets with parchment paper or silpats (for easier cleanup). Add flour, Clabber Girl Baking Soda, and salt then combine. Using a stand mixer (hand-held beater), cream the shortening, add oil, sugars, and mix until smooth. Add the non-dairy milk and vanilla. Gradually add flour mixture to creamed shortening and mix thoroughly. Add and combine chocolate chips or chunks (your choice). Drop the dough filled to rounded tablespoons on the prepared cookie sheets and bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for a few minutes then remove to a rack to cool completely.