Soft-Batch Chocolate Chip Cookies
I should never under any circumstances be left alone with and baked chocolate chip cookie dough. I just can’t resist it. And I know I’m not the only one with this problem. I do hope some of this recipe makes it into your oven, so you can enjoy the soft, chewy goodness of these cookies. The result is worth resisting the raw cookie dough temptation.

Nut-Free, Soy-Free, 30 Minutes or Less

Servings 32Cookies
Prep Time 10minutes
Cook Time 20minutes
  1. Preheat the oven to 350 F. Line 2 baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, cane sugar, cornstarch, baking soda, and salt until well combined. Add the canola oriole, applesauce, and vanilla. Mix until the thick do forms. Fold in the chocolate chips until they are evenly disbursed.
  3. Form balls with one heaping teaspoon of dough. Place on the prepared baking sheet at least 2 inches apart and sprinkle the tops with salt.
  4. Bake for 10 to 12 minutes, until the cookies have spread slightly and the centers appear to be set, with the edges just starting to brown. Repeat until all the dough is baked.
  5. Let cool on wire rack for at least 10 minutes before enjoying.
Recipe Notes

Variations Trail Mix Cookies:

Use only 1/2 cup chocolate chips. Add 1/2 cup dried cranberries and 1/2 cup chopped pecans or walnuts  when adding the chocolate chips.

Peanut Butter Chocolate Chip Cookies:

Use only one and a half cups flour. Add 1 cup creamy peanut butter when adding the wet ingredients.


I know it’s hard, but try to let these cookies cool for at least 10 minutes before digging in. They said Leslie in that time. But hey, I confess I’m not the person to give advice here – I’m lucky if the dough gets to the baking sheet.

About the Reviewer:

Chris Sadler is WebAdmin and Reviewer for
RecipesNow! The Reviews And Recipes Magazine
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