- 125 grams (1 cup) brown rice flour (or sorghum flour)
- 97 grams (1/2 cup) white rice flour
- 25 grams (1/4 cup) tapioca starch
- 48 grams (1/4 cup plus 2 tablespoons) powdered sugar (I use the Wholesome brand)
- ½ teaspoon aluminum free baking soda
- (1½ sticks) 6 oz non-dairy, soy-free butter, softened or palm shortening (Earth Balance or Spectrum Organics)
- ¼ cup cane sugar
- ½ cup light brown sugar, packed
- 1 teaspoon pure vanilla extract
- 3 tablespoons chunky applesauce*
- 1 cup (8 oz) semi-sweet chocolate chips (I use Enjoy Life)
- Maldon sea salt
*if you prefer to use eggs: substitute applesauce for 2 eggs
For the vanilla: use an alcohol-free vanilla. Powdered sugar by wholesome brand or Trader Joe’s is made with tapioca starch instead of corn.
The best chocolate chip cookies EVER - gooey melty chips throughout these chewy yet crispy cookies with sea salt sprinkled on top for added oomph with a few bakers secret ingredients that make these stand out from the rest.
100% Vegan, Gluten Free, Dairy Free, Soy Free
- Preheat oven temperature to 350 degrees F (190 C) with oven racks placed in the center.
- Line 2 baking sheets with parchment paper.
- In a medium bowl, combine flours, powdered sugar, and baking soda well. Set aside.
- Using a stand mixer set with a paddle attachment or hand mixer set on medium speed (start on low to prevent sugar from flying all over), cream butter with both sugars for about 2 minutes until it appears light in color and fluffy. Add vanilla, and applesauce (or eggs). Immediately after, add in flour blend and mix until just blended. Mix in chocolate chips with a rubber spatula or wooden spoon until blended. Using a small ice cream scooper, scoop cookie dough onto parchment-lined baking sheets, spaced 2 inches apart. Chilled cookie dough for 20 minutes before baking.
- Note: Don’t compress the dough into the scooper too much. I like to scoop and slide my ice cream scooper off the edge of the bowl to make it an even level. Bake 11-14 minutes on the center rack of the oven. Alternatively, use a large ice cream scooper to make 15 extra-large cookies, spaced at least 3 inches apart, baked for 15-18 minutes.
- Generously sprinkle Maldon sea salt (as little or as much as you like, I like a generous salty flavor as you can see) on hot cookies then let cool on baking sheets for 15-20 minutes before serving. Can be stored in an airtight container at room temperature for up to 3 days or frozen for up to a month. Also, taste amazing right out of the freezer.
- Note: if doubling the recipe, simply turn over the used parchment paper for next batch.
- Note on cooling racks: I don’t always transfer cookies to cooling racks. It really depends on how soft the cookie center is. These don’t need to be transferred to cooling racks if using a mini ice cream scooper.
- For larger cookies: use a large ice cream scooper and space 4 inches apart. Bake 14-17 minutes. Let it cool (on baking sheets) for 20 minutes. Larger cookies DO need to be transferred to cooling racks.
- This cookie dough also makes a wonderful baked skillet cookie in an ungreased for glazed ceramic skillet pan (I use an 8-inch round ceramic skillet pan from Crate & Barrel) to bake for 25-30 minutes, or until the center comes out with just a slight crumb. Serve warm with your favorite ice cream, if desired.