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Vegetarian Recipes

Chocolate Chip Cookies

Is there anything more classic than a homemade Chocolate Chip Cookie? It’s an iconic dessert for good reason, not to be dismissed because of its simplicity. My easy recipe creates cookies that are the perfect blend of chewy and crisp, with pockets of gooey melted chocolate throughout. The best part is they’re seriously budget-friendly and so easy to whip up, I promise! And not to mention, these classic chocolate chip cookies are entirely nut-free and easily made dairy-free with a few simple swaps.

Overhead view of chocolate chip cookies on a plate.

This is the cookie recipe that I whip up whenever my family’s craving something sweet but not messy. (I love a messy dessert once in a while, but when I need a quick, stress-free treat, these cookies are it!) It’s super easy to “clean as you go” when you’re making these, and you can even make extra dough and freeze it for later. I’ve got this recipe memorized now; that’s how often we make these café-quality chocolate chip cookies at home.

Ingredients

Here’s what you’ll need to make these chocolate chip cookies from scratch:

  • Butter: I use softened, salted butter for the most delicious buttery flavor. Make sure your butter is softened, as it won’t cream with the sugars properly if it’s too cold. You can also use vegan butter or margarine to make this recipe dairy-free.
  • Granulated Sugar & Light Brown Sugar: Both sugars work together to add sweetness, flavor, and texture. The molasses in the brown sugar also helps create a chewier cookie.
  • Egg: You only need 1 egg for this recipe. It adds moisture and helps create a cohesive cookie dough.
  • Vanilla: A dash of vanilla extract adds the BEST depth of flavor.
  • Flour: All-purpose flour is the base of these cookies. I use the spoon and level method when measuring my flour. To do this, fluff up the flour in the bag with a spoon, spoon it into your measuring cup, and level it off with the back of a knife. This stops you from accidentally using too much flour (which would give you dry, cakey cookies).
  • Baking Soda: Helps these soft chocolate chip cookies rise slightly and spread in the oven.
  • Salt: Balances out the sweetness and adds flavor.
  • Semi-Sweet Chocolate Chips: These add the perfect amount of chocolate to every bite. But if you can spring for a bag of semi-sweet chocolate chunks (or make your own from a chopped chocolate bar), I recommend you do that! I love these cookies even more when I make them with chocolate chunks. The extra large pockets of chocolate make them even more addictive. Meltable chocolate disks are great for this reason as well. Dairy-free chocolate chips or chunks work, too!

Why this Recipe is Budget & Beginner Friendly

Don’t worry if you’ve never made cookies before. I’ve made this recipe as easy as possible, so everyone from first-time bakers to seasoned home chefs can make the best chocolate chip cookies on their first try. The ingredients are basic pantry staples, which are easily found at any grocery store, and there aren’t any complicated techniques involved. You really can’t go too wrong with this recipe!

I’ve also included baking instructions for a chewy, crisp, or bakery-style cookie so you can make them exactly how you like. And because this recipe makes 30 cookies(!) using a 1 oz cookie scoop, you can easily make an entire batch for under $5. Much cheaper than buying a box from the store! 😉

Recipe Success Tips & Suggestions!

These cookies are super easy and seriously foolproof every time. But to help you out even more, here are some of my tried and tested recipe tips:

  1. Cream together the butter and sugar before adding the other ingredients. Doing this creates a lighter, fluffier base for the cookies, meaning they’ll bake up nice and chewy.
  2. Use softened butter that is at room temperature, not melted or too soft. This will ensure the butter and sugar can be properly creamed together.
  3. Be really careful not to overmix the dough. I first cream the butter and sugar together; then I mix in the eggs and vanilla before the dry ingredients even TOUCH the bowl. Why? Well, overmixing the dough once the flour is added can cause the gluten (which is naturally present in flour) to overdevelop, which will create a tough, not soft, texture. Overmixing can also cause the cookies to spread too much and cause them to be flat and thin instead of thick and chewy.
  4. Double-check your baking soda isn’t expired! This is another reason why your cookies might not turn out as expected. Expired baking soda won’t properly react with the other ingredients, resulting in flat cookies.
  5. I use a cookie scoop to get evenly-sized cookies. My scoop is 1 oz and is what the baking times in this recipe are based on.
  6. Don’t overbake your chocolate chip cookies. I’ve provided 3 different baking times for you to choose from: 8 minutes for chewy cookies (this is my personal favorite), 11 minutes for crisper cookies, and 14 minutes for larger cookies made with two scoops of dough. For soft, chewy cookies, they should look almost underdone when you pull them from the oven. The edges should be only slightly golden. They’ll firm up on the baking sheet as they cool.
  7. You can use chocolate chips OR chocolate chunks in this recipe. But any meltable candy or chocolate chip variety will work. Dried fruit and nuts can be a nice addition, too! I use white chocolate chips in my strawberry cookies and a mix of white and butterscotch chips in my pumpkin cookies. It’s fun to mix and match sometimes!
  8. Push some extra chocolate chips into your cookie dough balls before baking. This is optional, but it helps them bake up super pretty with visible chocolate chips on top.

This tasty chocolate chip cookie recipe is perfect for making ahead of time and freezing for later. Follow the recipe up to step 8, and pop the baking tray into the freezer rather than the oven. Let the dough balls flash-freeze for an hour, then place them into a freezer container or bag. The cookie dough can be stored in the freezer for up to 2 months. I’d thaw the dough at room temperature before baking to ensure it bakes evenly.

Storage Instructions

This recipe makes a LOT of cookies (the more the merrier, in my opinion!) So there’s a very good chance you’ll have some leftovers. Once fully cooled, I store mine in an airtight container for 3-5 days. You can also freeze them in a freezer-safe container for up to 3 months. Just thaw at room temperature before enjoying!

A hand dunking a chocolate chips cookie into a glass of milk.
Overhead view of chocolate chip cookies on a plate.

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Chocolate Chip Cookies Recipe

This easy Chocolate Chip Cookies Recipe makes deliciously chewy, cafe-quality cookies from basic pantry staples. No chilling time required!
Course Dessert
Cuisine American
Total Cost ($4.57 recipe / $0.15 serving)
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 30 cookies (made with a 1 oz scoop)
Calories 116kcal
Author Jess Rice

Equipment

  • 1 oz. Cookie Scoop
  • Baking Sheet
  • Parchment Paper
  • Hand Mixer

Ingredients

  • 1 stick salted butter, softened $1.06
  • ½ cup granulated sugar $0.42
  • ¾ cup light brown sugar $0.36
  • 1 egg $0.33
  • 1 tsp vanilla $0.65
  • 1 ½ cups flour $0.25
  • ½ tsp baking soda $0.01
  • ½ tsp salt $0.01
  • 1 cup chocolate chips $1.48

Instructions

  • Preheat oven to 350°F and gather ingredients.
  • Add the softened butter, granulated sugar, and light brown sugar to a large mixing bowl.
  • Cream butter and sugars together with a hand mixer on medium speed.
  • Add egg and vanilla extract to the creamed sugar and butter and beat with hand mixer until combined, barely a minute or so.
  • In a separate bowl, whisk together dry ingredients, flour, baking soda, and salt.
  • Add half of the dry mixture to the wet mix bowl and mix with hand mixer until consistent. Then, add the remaining dry ingredients and mix until dough forms.
  • Fold in the chocolate chips by hand.
  • Using a cookie scoop, scoop out dough onto a parchment-lined cookie sheet, I was able to fit 12 per sheet.
  • Bake for 8 minutes or until the edges are just barely golden. Remove from oven and let cool for a perfectly chewy cookie. If you like your cookies a little crispier, leave in for up to 11 minutes. If you want a larger “café style” cookie, combine 2 scoops and roll them into a ball by hand. You can fit 6 cookies per sheet if you up the size. Bake time for larger cookies increases to 14 minutes.
  • Optional step: When you remove the cookies from the oven, you can sprinkle a little extra sea salt on top while they’re still hot. I highly recommend it!

See how we calculate recipe costs here.

Nutrition

Serving: 1cookie | Calories: 116kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Sodium: 85mg | Fiber: 0.2g
Close up of chocolate chip cookies.

How to Make Chocolate Chip Cookies – Step by Step Photos

Overhead view of sugar and butter in a bowl.

Preheat oven to 350°F and gather ingredients. Add 1 stick softened salted butter, ½ cup granulated sugar, and ¾ cup light brown sugar to a large mixing bowl. Cream butter and sugars together with a hand mixer on medium speed.

Beaten egg being poured into a bowl with creamed butter and sugar.

Add 1 egg and 1 tsp vanilla extract to the creamed sugar and butter and beat with a hand mixer until combined, barely a minute or so.

Flour being whisked by a hand mixer into wet ingredients for chocolate chip cookies.

In a separate bowl, whisk together dry ingredients, 1 ½ cups flour, ½ tsp baking soda, and ½ tsp salt.

Add half of the dry mixture to the wet mix bowl and mix with hand mixer until consistent. Then, add the remaining dry ingredients and mix until dough forms.

Chocolate chips being folded into chocolate chip cookie dough.

Fold in 1 cup of chocolate chips by hand.

Scooped chocolate chip cookie dough on a parchment lined baking sheet.

Using a cookie scoop, scoop out dough onto a parchment-lined cookie sheet, I was able to fit 12 per sheet.

Chocolate chip cookies on a parchment lined baking sheet.

Bake for 8 minutes or until the edges are just barely golden. Remove from oven and let cool for a perfectly chewy cookie. If you like your cookies a little crispier, leave in for up to 11 minutes. If you want a larger “café style” cookie, combine 2 scoops and roll them into a ball by hand. You can fit 6 cookies per sheet if you up the size. Bake time for larger cookies increases to 14 minutes.

Overhead view of chocolate chip cookies on a cooling rack.

Optional step: When you remove the cookies from the oven, you can sprinkle a little extra sea salt on top while they’re still hot. I highly recommend it!

The post Chocolate Chip Cookies appeared first on Budget Bytes.

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Vegetarian Recipes

Easy Homemade Falafel

This Easy Homemade Falafel recipe is one of the first recipes I shared on here after getting my food processor 15 years ago, and it’s stood the test of time as a reader favorite. These protein-packed, budget-friendly vegan patties are perfect for a healthy lunch or dinner, and they’re so easy to make at home! Traditionally, they’re deep-fried, which gives them a wonderfully crispy exterior with a soft, warm center. I have an irrational fear of deep-frying, so I shallow-fry my falafels in a skillet. They still turn out crispy and delicious, but with less mess and hassle!

Overhead view of falafel on a plate.

What is Falafel?

If you’ve never had falafel before, they’re a classic street food originating from the Middle East. These little fried patties are made of mashed beans (fava or chickpeas/garbanzo) mixed with tons of fresh herbs and spices, like parsley, cilantro, and cumin. They’re browned and crispy on the outside, with a soft center. If you’re veggie, vegan, or trying to reduce your meat intake, homemade falafel is the perfect protein-packed alternative!

My version of this tasty treat is definitely not authentic, as I use canned chickpeas and flour. But if you’d like to try your hand at making authentic falafel or read more about the culture and history behind them, check out this recipe from The Mediterranean Dish.

“These are hands down the best falafels I’ve ever had! They’re easy to make, crunchy on the outside and tender on the inside and taste fantastic! I also made your hummus & Greek yogurt sauce to go with them. Stuffed a pita with falafels, hummus, fresh greens and topped with the sauce, All I can say is Wow! Thank you!!”

MaryBeth

Ingredients

Here’s what you’ll need to make this easy falafel recipe:

  • Canned Chickpeas: I always use canned chickpeas because they’re quick (no soaking required), readily accessible, and CHEAP. You can use dried chickpeas if you like; just be sure to soak them overnight and prepare about 3 cups worth (which is equivalent to two standard 15-ounce cans).
  • Flour: I use all-purpose flour to help bind the mixture together. You can also use chickpea or garbanzo bean flour to keep this recipe gluten-free.
  • Baking Powder: The combination of canned chickpeas and flour can make the patties quite dense, so I add some baking powder to offset this. It helps create a lighter texture on the inside while still maintaining crispiness on the outside.
  • Red Onion: Adds a nice bite and texture. Any color onion will work here, but I love the flavor of red onions in this recipe.
  • Fresh Parsley and Cilantro: These add a fresh and vibrant flavor. Don’t like cilantro? No problem—just use extra parsley. I don’t recommend substituting dried herbs here, as they won’t taste the same fresh.
  • Garlic: I use four whole cloves, so the garlic flavor certainly isn’t lacking here!
  • Cooking Oil: Use any neutral cooking oil suitable for frying. Some options include avocado oil, canola oil, vegetable oil, or grapeseed oil.
  • Seasonings: Salt, cayenne pepper, and cumin add flavor with a little kick of heat. Feel free to reduce the amount of cayenne or omit it altogether if you’re sensitive to spice.

Can I Bake Them?

I always get questions about whether you can bake falafel, and I really wouldn’t suggest it. In my testing, I found they don’t get a nice brown crispy exterior like you do with frying, and they can get quite dry. Some readers have had success using the air fryer for about 15 minutes at around 370°F, but I haven’t personally tested this method.

Recipe Success Tips!

  1. Process the ingredients in batches if you have a smaller food processor. This recipe makes a fairly big batch of falafel mix, and I don’t want you to overwork your food processor! If you have a smaller one, divide the ingredients and process in batches.
  2. Avoid big chunks of ingredients. I like my patties to have some texture, but big pieces of onion or chickpeas can cause them to fall apart when frying. Make sure to process the ingredients until a chunky paste forms.
  3. Don’t skip the flour, and add it in batches. The mixture will hold together without adding flour, but as soon as you cook it, I can almost guarantee the patties will fall apart. You want to add the flour in batches (starting with 2 tablespoons) until the mixture is thick enough to hold its shape when formed into balls.
  4. Let the mixture rest. This rehydrates the flour, enhances the flavor, and makes it easier to form into patties. Cover and refrigerate for at least an hour before cooking. You can even leave it overnight and fry them the next day.
  5. Make sure the oil is hot. One reason I prefer pan-frying over deep frying is because I don’t have to check the oil temperature constantly. However, it’s still important to make sure the oil is hot. It should be hot and shimmering but not smoking. The hot oil immediately creates a crispy crust on the patties when they hit the pan (another trick to help them hold their shape).
  6. Don’t overcrowd the pan. Adding too many patties to the hot oil will cause the temperature to drop and affect the cooking time and texture. I like to cook them in batches, leaving enough space between each one for even cooking.

How to Serve Falafel

I don’t think I’ll ever tire of falafel wraps or flatbread with fresh greens and tahini sauce. But recently, I’ve been making hummus bowls from our white bean hummus, whatever raw veggies I have in the fridge (usually cucumber, tomatoes, and bell peppers), pickles or pickled red onions, and these yummy little patties. Or, to please a crowd, I love to create a mezze platter with several dips, like tzatziki sauce or baba ganoush, marinated olives, pita bread, crudités, and homemade falafel! They’d also add a delicious, garlicky flavor to just about any salad, but I like one with a tangy dressing, like our Greek salad.

Storage, Freezing, & Reheating

I usually freeze some of the uncooked patties as a grab-and-go option for busy nights. I form the mixture, but instead of frying, I freeze them on a parchment-lined baking sheet until solid and transfer to a freezer bag. Because they’re only small, you can pan-fry them from frozen without thawing.

Any leftovers (after cooking) should be cooled and stored in the fridge for 3-4 days, making them great for meal prep! You can also freeze them for up to 3 months. Reheat in the microwave or oven (best for maintaining the crispy exterior) if desired.

Homemade falafel on top of some hummus with salad.
Overhead view of falafel on a plate.

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Homemade Falafel Recipe

This Homemade Falafel recipe packs chickpeas, fresh herbs, and spices into a flavorful, Middle-Eastern-inspired patty that’s quick, easy, and delicious.
Course Appetizer, Main Course, Side Dish
Cuisine Middle-Eastern
Total Cost ($3.08 recipe / $0.16 serving)
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings 19 falafel
Calories 108kcal

Equipment

  • Food Processor
  • Baking Sheet
  • Parchment Paper

Ingredients

  • 2 15 oz. cans chickpeas $1.72
  • ¼ red onion $0.26
  • 1 handful fresh parsley, about ¼ bunch $0.26
  • 1 handful fresh cilantro, about ¼ bunch $0.17
  • 4 cloves garlic $0.12
  • 1 tsp salt $0.01
  • ½ tsp cayenne pepper $0.13
  • 1 tsp ground cumin $0.08
  • 1 tsp baking powder $0.04
  • ½ cup flour* $0.07
  • ¼ cup neutral cooking oil for frying $0.22

Instructions

  • Rinse and drain the chickpeas in a colander. Add the chickpeas to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin.
  • Process the mixture until it forms a chunky paste. A little texture to the mixture is usually desirable. You may need to scrape down the sides of the bowl occasionally to make sure the mixture is an even texture.
  • Place the mixture into a bowl and add the baking powder. Begin adding flour, 2 Tbsp at a time, until the mixture becomes cohesive enough to form into patties and not stick to your hands. Refrigerate the mixture for at least 1 hour to allow the flavors to blend.
  • Using a small measuring cup or scoop (about 1/8th cup or 2 Tbsp), form the mixture into small patties.
  • If freezing the patties for later, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container or freezer bag for long-term storage once they have frozen through.
  • To cook the fresh or frozen patties, heat oil in a skillet (or pot if deep frying) until very hot and shimmering, but not smoking. Cook the patties on each side until deep golden brown and crispy.

See how we calculate recipe costs here.

Notes

*Chickpea or garbanzo bean flour will give the best flavor and texture, but all-purpose flour can be used in its place.

Nutrition

Serving: 1serving | Calories: 108kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Sodium: 148mg | Fiber: 4g
Homemade falafel in a flatbread with salad.

How to Make Falafel — Step By Step Photos

Overhead view of the ingredients for homemade falafel.

Gather all your ingredients.

Chickpeas, parsley, cilantro, diced red onion, garlic cloves, cumin, cayenne, and salt in a food processor.

Rinse and drain two 15oz. cans of chickpeas (or about 3 cups if cooked from dry) in a colander. Add the chickpeas to a food processor along with a large handful of parsley, a large handful of cilantro, 1/4 of a red onion, 4 cloves garlic, 1 tsp cumin, 1/2 tsp cayenne, and 1 tsp salt.

Falafel mix in a food processor.

Pulse the mixture until you have a chunky paste. Chunks add great texture, but too many will keep the mixture from holding its shape in a patty. Transfer the mixture to a bowl.

Falafel mix in a mixing bowl with flour added.

Stir 1 tsp baking powder into the chickpea mixture. Then begin adding flour, 2 Tbsp at a time, until the paste is dry enough to form patties and not stick to your hands. I only used 1/4 cup of flour when I made these recently! Cover the bowl and refrigerate for at least one hour to let the flavors blend.

Shaped falafel patties on a baking sheet.

Scoop the mixture into about 2 Tbsp portions and shape into small patties.

Falafel patties in a zip loc bag for freezing.

If you’d like to freeze your falafel, place them on a baking sheet lined with parchment, then place them in the freezer. Once frozen solid, you can transfer them to a freezer bag for long-term storage. I got 19 falafel with a 2 Tbsp scoop. I cooked some immediately and froze the rest.

Three falafel patties frying in a pan of oil.

To cook, add enough oil to a skillet to completely cover the surface (one of my favorite pans). Heat over medium until the oil is hot and shimmering. Add the formed patties and cook on each side until brown and crispy.

Falafel on a parchment lined baking sheet.

Let them drain on a paper towel to absorb the excess oil.

A fork taking some homemade falafel from a bed of hummus with salad.

And that’s it! If you’re a garlic lover, you’re going to LOOOVE these homemade falafel!

The post Easy Homemade Falafel appeared first on Budget Bytes.

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