{"id":135980,"date":"2025-03-15T22:05:13","date_gmt":"2025-03-15T22:05:13","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/budget-food\/chocolate-chip-cookies\/"},"modified":"2025-03-15T22:05:13","modified_gmt":"2025-03-15T22:05:13","slug":"chocolate-chip-cookies","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=135980","title":{"rendered":"Chocolate Chip Cookies"},"content":{"rendered":"


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\"Chocolate<\/div>\n

These chocolate chip cookies are pretty much perfect. My recipe adds Cook for Good twists to the excellence of David Leite\u2019s famous NY Times Chocolate Chip Cookies. Now they are healthier, thriftier, greener, and still conversation-stopping good. Think melting chocolate, buttery dough, crisp outside, and tender inside. This was one of my prized, supporters-only recipes, but I\u2019m now sharing it with everyone.<\/strong> Enjoy!<\/p>\n

Leite adapted his recipe from Jacques Torres, who had the breakthrough idea of refrigerating cookie dough for a day or more before baking it. The difference is shocking. Try it both ways yourself to see. I tried this recipe with two types of vegan butter: Earth Balance vegan buttery sticks<\/a> (not organic, $4.99 a pound) and Miyoko\u2019s cultured vegan butter<\/a> (organic, $6.99 a pound). Chilled Earth Balance dough produced cookies as good as same-day Miyoko\u2019s dough.<\/p>\n

My recommendation? Make the supreme organic chocolate chip cookie by refrigerating dough made with Miyoko\u2019s cultured butter.<\/p>\n

In the recipe below, you\u2019ll also learn how to freeze the dough so you can bake just a few cookies at a time. Why?<\/p>\n