Chocolate Chip Cookies

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.

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Servings: 12

Serving Size: 1.26 ounces

Ingredients

¼ cup non-dairy butter, unsalted, softened
¼ cup vegetable shortening
¼ cup sugar, white, granulated
¼ cup sugar, brown, light
1 1/2 tablespoons non-dairy milk, soy, unsweetened
½ teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt, kosher
1/3 cup vegan chocolate chips, 1M count

Preparation
1. In a stand mixer with paddle attachment, cream non-dairy butter, vegetable shortening, and white and brown sugars until light and smooth.

2. Add soy milk and vanilla extract and mix until combined. Be sure not to over mix; mixture should remain airy.

3. Add all-purpose flour, baking soda, and salt to mixer and mix on medium speed until combined. Fold in chocolate chips.

4. Preheat oven to 350°F. Using a #24 red scoop portion cookies on lined sheet pan. Bake for 10-12 minutes until golden brown. Remove cookies from oven and cool completely.

Nutrition Information

Calories: 172 Total Fat: 10g Saturated Fat: 3g Trans Fat: 2g Carbohydrate: 20g Fiber: 1g Total Sugars: 11g Protein: 1g Sodium: 124mg

*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.