Sweet and salty chocolate chip cookies with a soft, gooey inside and crispy golden outside. Rodelle vanilla bean and extract brings out the warm richness in these indulgent, dairy free cookies. These delicious treats will be sure to be a crowd favorite!
- Easy
- 45 mins
- 32 servings
Ingredients
- 1 cup coconut oil, measured in solid state
- 1 cup granulated white sugar
- 1 cup dark brown sugar, packed
- ¼ tsp kosher salt
- 2 large eggs
- 1 Rodelle Vanilla Bean
- 1 tsp Rodelle Pure Vanilla Extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 cups non-dairy dark chocolate chips
- Flake salt for topping (like Maldon)
Uses
Occasions
Directions
- Preheat oven to 350 F. Line a baking sheet with parchment paper.
- Seed vanilla bean. Slice bean down the center and carefully remove seeds to be used later.
- In a stand mixer with paddle attachment, cream coconut oil with both sugars, until smooth and creamy, with no visible lumps of coconut oil.
- Mix in the eggs, vanilla extract, and vanilla bean seeds. Beat until thoroughly mixed and appears light and fluffy.
- Sift together the flour, salt, baking soda, and baking powder. Slowly add flour blend to the creamed mixture and combine until a heavy dough forms.
- Fold in the chocolate chips. Once incorporated, scoop round tablespoon dollops of the cookie dough onto the lined baking sheet.
- Bake cookies 8-10 minutes or until light golden brown, set on the edges, and still soft in the middle.
- Sprinkle generously with flaky salt, then allow to set on a cooling rack before serving.
Notes/Tips
- Don’t overbake! These cookies may look a little undone still when the timer is up. Pull them! This keeps the inside soft and chewy.
- Butter can be subbed back in 1:1 in place of coconut oil for the dairy version!
- This recipe was created for Rodelle by Darienne Bils, part of ADM's Culinary Team. Photos by Amanda at @frommetovuu.