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A favorite hearty soup in my weekly rotation. Simple ingredients and great for meal prep.

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A favorite hearty soup in my weekly rotation. Simple ingredients and great for meal prep.

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This soup recipe was a long time coming! Over the years, I made some lackluster lentil soups that never saw the light of day on this website. No vegetarian food blog would be complete without a proper lentil soup, though, so I perfected one of my own.

Here it is. My lentil soup is made with mostly pantry ingredients but includes hearty greens and a squeeze of lemon for bright, fresh flavor. It's seasoned with a few of my favorite spices and plenty of freshly ground black pepper. Honestly, it's the best lentil soup I've ever had.

The original title of this recipe was "Spiced Vegan Lentil Soup," which is accurate, but a mouthful. With over 500 five-star reviews, I think it's safe to call this the Best Lentil Soup. Period.

Whether you're looking to lighten up your meals or warm up with a steaming bowl of soup, this healthy lentil soup recipe is for you! It's one of my all-time favorites and I hope it becomes a staple in your kitchen as well.

How to Make the Best Lentil Soup

1. The recipe calls for seasonal vegetables and affordable pantry ingredients, but tastes gourmet.

2. This lentil soup has an amazing hearty texture that's lightly creamy (yet there is no cream). The trick is to blend up a portion of the soup once the lentils are tender, and then pour it back into the pot. It's like magic.

3. This nutritious, well-balanced soup counts as a meal if you enjoy a generous portion. Lentils are rich in protein, fiber, iron and folate.

4. Lentil soup packs well for lunch in a leak-proof container, and it tastes even better the next day.

5. This soup freezes and defrosts well. Make soup now and enjoy it later!

Five reasons to love this recipe:
Watch how to make lentil soup

Please let me know how this lentil soup turns out for you in the comments. I'm always so eager to hear from you.

If you love this soup, check out my hearty vegetarian chili, favorite black bean soup and pinto posole. You can check out all my soup and stew recipes here.

Don't miss my lentil minestrone recipe in my cookbook -if you're a fan of this soup, you're going to love it.

Print

Best Lentil Soup

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▸ Nutrition Information

&rtrif; Categories &rtrif; Ingredients budget friendly, carrots, collard greens, curry, kale, lemon, lentils dairy free, easy weeknight dinners, egg free, fall, favorites, gluten free, Lebanese, main dishes, Mediterranean, nut free, pack for lunch, pantry friendly, recipes, soups and stews, soy free, vegan, winter

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This soup recipe was a long time coming! Over the years, I made some lackluster lentil soups that never saw the light of day on this website. No vegetarian food blog would be complete without a proper lentil soup, though, so I perfected one of my own. Here it is.

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This is my new favourite comfort soup that is incredibly easy to make - I usually use ground turkey instead of ground chicken.

Chinese Corn Soup with Chicken (鸡蛋玉米羹) (omnivorescookbook.com)

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Chinese corn soup is a perfect dish for your weekday dinner because it's so fast and easy to put together. The silky chicken soup is loaded with egg ribbons, chicken and corn - it's so rich and satisfying that it can be served as a light main dish. {Gluten-Free adaptable}

Chinese corn soup is called "corn stew" (玉米羹, yu mi geng) in Chinese. It is a different form of Chinese egg drop soup. Loaded with corn kernels and chicken meat, the dish features a thick, silky broth with a richer taste than that of the average egg drop soup. Egg drop soup might be the most popular soup at Chinese restaurants in the US. But Chinese corn soup was my favorite soup growing up because it is richer and contains more goodies.

My mom makes egg drop soup and tomato egg drop soup a few times a week, because she found the corn one to be a bit much to prepare. It is a dish we'd often order at restaurants for a treat. But in fact, corn soup only takes one extra step to make, and you only need 20 minutes to prep and cook it. The soup is so satisfying that I usually serve it as a main dish for a light one-bowl dinner.

Ingredients for making Chinese corn soup

Ground chicken vs chicken pieces

In my Chinese corn soup, I always opt to use ground chicken instead of sliced chicken pieces. Because it takes less time to prepare this way, and the ground chicken releases more flavor into the soup to make it richer.

Restaurant Chinese corn soup often uses thinly sliced chicken pieces in the soup. If you prefer to make it this way, you can simply replace the ground chicken with chicken breast or thigh. Slice it into thin bite-size pieces and follow the recipe as it is.

Choose a good chicken broth

Since Chinese corn soup uses very few ingredients to season the soup, it's important to find a good quality broth base. My favorite chicken broth is the Kirkland Organic Chicken Stock from Costco. It is so much richer than the many other brands I've tried.

My other favorite is Better than Bouillon Roast Chicken Base and I always keep a jar of it in the fridge. It has a super rich taste and I like to use it as a base for soup and stew, and sometimes stir fries. For this recipe, simply use 1 heaping tablespoon of the chicken base dissolved in water to replace the chicken broth.

Mise en place

When you're ready to cook, your table should have:

Beaten eggs

Corn kernels, drained

Cornstarch slurry

Salt

Sesame oil

Sliced green onion

Ginger

Chicken marinated in cornstarch, wine and salt

Chicken broth

To Make a meatless version

You can skip the chicken to make a meatless version. It makes a perfect side dish to wash down your dinner.

I personally like the version with ground chicken, because the browned bits add tons of flavor to the soup. If you add a small handful of noodles and green vegetables such as spinach, the soup makes a hearty full meal.

How to make Chinese corn soup

Making Chinese corn soup is so easy:

1. Brown the ground chicken

2. Add the chicken broth and ginger, then bring to a boil

3. Skim the foam from the top once the soup starts to boil

4. Add the cornstarch slurry to thicken the soup

5. Drizzle in the egg to make egg ribbons

6. Stir gently, finish up with sesame oil and green onion

How to make perfect egg ribbons

To make the perfect egg ribbons, make sure to:

Beat the eggs very thoroughly, so there's no lumps in the mixture.

Properly thicken the soup using the cornstarch slurry before adding the eggs.

Turn the heat to low or off, so the soup is at a very low simmer.

Very slowly drizzle a thin stream of the egg mixture using a pair of chopsticks or a fork against the bowl.

Once you've added all the eggs, wait for a few seconds to let the egg set before stirring.

How to serve Chinese corn soup

You can serve Chinese corn soup along with other main dishes for a full dinner. Although the soup itself is quite filling, so sometimes I serve it by itself as a light lunch.

Here are some dishes to serve it with:

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Chinese Corn Soup with Chicken (鸡蛋玉米羹)

Chinese corn soup is a perfect dish for your weekday dinner because it's so fast and easy to put together. The silky chicken soup is loaded with egg ribbons, chicken and corn - it's so rich and satisfying that it can be served as a light main dish. {Gluten-Free adaptable} To make the dish gluten-free, use dry sherry instead of Shaoxing wine.

Combine the ground chicken, 1/2 teaspoon salt, Shaoxing wine and 1 teaspoon of the cornstarch in a small bowl. Mix well and let marinate while preparing the other ingredients.

Heat the oil in a big pot until warm. Add ground chicken. Let cook as you chop the chicken into smaller pieces. Keep cooking until the chicken is almost cooked through and the surface is lightly browned.

Add chicken stock and ginger. Turn to high heat. Cook until brought to a boil. Skim and discard the foam from the top of the soup. Then add the corn and the remaining 1/2 teaspoon salt. Turn to medium-low heat.

While boiling the soup, combine the remaining cornstarch, turmeric powder, and pepper white pepper with 2 tablespoons of water in a small bowl. Stir to dissolve the cornstarch completely. Swirl the cornstarch starch slurry into the soup. Stir until the soup thickens. Turn to medium-low heat so the soup comes to a low simmer.

Put a spatula (or a fork) against one end of the bowl with the egg in it. Slowly drizzle the egg into the soup in a swirling motion. Let the egg sit for 15 seconds, then stir the soup again to mix everything together. Taste the soup with a small spoon. If the soup is not as thick as you'd like, mix a bit more cornstarch slurry and add it into the soup. Add more salt to adjust seasoning if necessary.

Drizzle with sesame oil and add green onion. Serve hot.

You can use 2 cups of corn to make a more substantial soup (almost like a stew) and serve as a light meal.

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Chinese corn soup is a perfect dish for your weekday dinner because it's so fast and easy to put together. The silky chicken soup is loaded with egg ribbons, chicken and corn - it's so rich and satisfying that it can be served as a light main dish.

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We discovered this at Slicker's in Prince-Edward County.

Recipe here:
https://www.completelydelicious.com/toasted-marshmallow-ice-cream/

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A new study shows that rice causes higher blood sugar spikes than Ice-cream in the majority of people (although the study also shows every person is different). For diabetes or other diets, cauliflower has become a great alternative.

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The cauliflower rice vs. white rice debate continues to flood the internet with opinions. If you've wondered whether one is healthier than the other, you're in the right place.

Ultimately, both offer benefits, and the better-for-you option will depend on your personal nutritional needs. Read on to determine.

Does Cauliflower Rice Taste Like White Rice?

Whether you're trying to cut down on carbs or add more vegetables to your meals, cauliflower rice is a great substitute for traditional white rice.
Cauliflower rice can taste like white rice in most recipes and take on the recipe's flavor and seasoning, making it a great option.
Cauliflower Rice vs. White Rice Texture

Cauliflower rice has a similar texture to white rice and performs well in recipes, so you won't feel like you're missing out on food volume.

Store-bought cauliflower rice is nearly identical in texture. That said, you can make cauliflower rice at home just as well with one of these methods:

Is White Rice or Cauliflower Rice Healthier?

Cauliflower rice is considered healthier than rice because it's lower in calories and carbohydrates, is a good source of fiber, higher in B vitamins, higher in vitamin C, higher in vitamin K1, and some minerals.

For these reasons, cauliflower rice can be a healthier option than rice when served by itself or with minimal added ingredients; otherwise, it's easy to load up the calories with things like cheese.

If calories aren't the reason for wanting to eat cauliflower rice and lower carbs are your target, check out these cauliflower rice recipes.

Nutrition Information Cauliflower vs White Rice

Nutritionally, cauliflower rice is often considered superior to white rice in macros and some nutrition.

Here is the side-by-side nutritional comparison:

By looking at this chart, it's clear that there are nutritional advantages to both cauliflower rice and white rice, and the better-for-you option is the one that fits your eating style and nutritional needs.

Simple Seasoned Cauliflower Rice

This simple seasoned cauliflower rice pairs great with everything and is made in a jiffy and it's a step up from the traditionally plain side dish!

Notes

Nutrition

Did you make this recipe?

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The cauliflower rice vs. white rice debate continues to flood the internet with opinions. If you've wondered whether one is healthier than the other, you're in the right place. Ultimately, both offer benefits, and the better-for-you option will depend on your personal nutritional needs. Read on to determine.

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Skip store-bought! How to make homemade chicken stock in a crock pot is simple, delici… | Crockpot chicken stock, Chicken stock recipe, Crockpot recipes slow cooker

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Nov 3, 2019 - Looking for a chicken stock recipe? It’s right here! How to make chicken stock in a crock pot is the easiest and best way to make homemade chicken stock.

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https://zardyplants.com/recipes/vegan-stew-with-dumplings/

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This creamy loaded Vegan Stew with Dumplings is flavorful, satisfying, easy to make. Ready in less than 30 minutes, this cozy stew features amazing, fluffy dumplings that are easier than you think.
Skip to the Recipe!

This post may contain affiliate links. See our disclosure policy for details.
Hey Internet, in the winter it always comes back to soups for me. They're easy, they're usually fast (mostly because I'm really impatient), they're easy to pack a lot of veggies and nutrients into, and they're pretty cheap too. Of course, they warm us up and satisfy our hunger and cravings.

Is this a soup or a stew? I don't know. Stews are usually thick, loaded with lots of stuff. This is, but there's also a good amount of broth, you know?

I'm gonna call it a stew to make things simpler, but you can customize it to your liking--add more or less broth according to your preference.

Making a vegan soup or stew is actually even easier than a meat soup, since you don't have to worry about meat being underdone. I've packed a lot of great stuff into this vegan stew with dumplings so I hope you'll keep reading and make it yourself.

The one thing I've been wanting to try for a while is making vegan soup dumplings. You know, those drop-type dumplings.

I mean, I love dumplings of all sorts. On my site I already have vegan matzo ball soup and vegan pierogi.

I also love momo, dim sum, gyoza, and more dumplings from countries in Asia, but today, we're focusing on what are probably the fastest and easiest dumplings you can make.

There is a little trick to making these dumplings super fluffy: baking powder! This makes them puff up and get fluffy.

Of course, you have to also cook them for the right amount of time, and the dough itself needs a slight bit of fat to be really perfect.

This soup / stew is also loaded with veggies, beans ( butter beans are SO good in this), spices, my favorite Bouillon, and a creamy boost added at the end. If you haven't tried making vegetable soup creamy, my friend, you will love this.

It's also perfect for kids and picky eaters--so if you're looking for more of that kind of thing, check out my list of vegan kid-friendly recipes or my list of 50+ vegan snacks for kids!

Keep reading to find out exactly how you can have a delicious warming vegan stew and dumplings in 30 minutes or less.

What You'll Need

Let's start with the dumplings since they are the star of this recipe for sure!

You only need 5 simple ingredients to make these vegan soup dumplings: flour, canned coconut milk (can sub melted vegan butter or oil), baking powder, salt, and warm water. See the below section "What Substitutions Can I Make" if you want to customize the recipe.

Now, the stew / soup. I've chosen vegetable broth because I love how well it goes with everything here, but you can use vegan chicken broth or even vegan beef broth if you prefer.

My favorite vegetable broth is Better Than Bouillon Roasted Vegetable Base--which you just mix with hot water.

The Better Than Bouillon brand is much more economical than prepared broth, has better flavor in my personal opinion, and lasts forever in the fridge.

However, vegetable bouillon cubes or store bought broth will also work. These, in my opinion, do not have as much flavor as the Better Than Bouillon, so you may want to add salt and pepper, more spices, or more herbs.

Okay, next. Veggies.

You can really use any type of veggies you like in here. I used classic soup veggies: onion, garlic, celery, and carrots. I also added mushrooms and spinach.

Keep in mind that harder veggies like potatoes will take a bit longer to cook, so either chop them very small or just simmer your soup a little longer to cook them till they're almost done and then proceed to the dumpling step.

It's optional, but I like beans in my stew. Butter beans are awesome in this, but any beans will work.

Herbs and spices: because I used Better Than Bouillon which packs a lot of flavor, I only added a bit of dried Italian herbs (just a store bought blend) and some smoked paprika. But use what you like!

Finally, I added a splash of canned coconut milk at the end to make this soup super creamy and warming. It's optional but I HIGHLY recommend it. I'll never go back to clear soup... sounds silly but it's a game changer for sure.

What Substitutions Can I Make?

Flour

The flour you use should be light enough to create a fluffy dumpling. I recommend unbleached all purpose flour.

If you want to make this gluten-free, I recommend trying a good quality cup for cup flour, like Bob's Red Mill 1:1 Gluten-Free Flour or King Arthur Measure for Measure Gluten-Free Flour. I've had lots of success in gluten-free cooking/baking with these brands.

Baking Powder

If you don't have baking powder, you can use baking soda or omit it all together, but read this:

The first time I tested this recipe I used baking soda, and the dumplings turned out but they were a bit dense. They still floated, but they weren't as good as I knew they COULD be. That's why I tried baking powder.

You can also completely omit it, but again, your dumplings may turn out a bit dense. Some people like dense dumplings and that's totally cool too.

But this recipe makes fluffy vegan soup dumplings, so if that's your thing, pick up some baking powder before you try this recipe.

Coconut Milk

I use canned coconut milk in two places in this recipe: in the dumplings themselves and in the soup. Coconut milk is my favorite creamy friend to add in cooking and baking recipes.

In the dumplings, you can use melted vegan butter or a neutral flavored oil instead.

In the soup, it's totally optional but the creaminess it adds to the final soup is so good. You can substitute cashew cream, vegan plain yogurt, or a thick non-dairy milk.

Tips for Making Vegan Stew with Dumplings

So I recommend having all your veggies chopped up ahead of time because it just makes things easier. But, if you're good at multitasking, you can always combine steps to save even more time.

Start by making the dumpling dough. In a medium bowl, whisk together the flour, baking powder, and salt. Use a spoon or spatula to make a well in the center and pour in the canned coconut milk (or melted vegan butter/oil) and warm water. Mix well until a sticky dough forms. If it won't come together, add a bit more warm water. If it's really sloshy and wet, sprinkle in a bit more flour. This is a pretty forgiving dough. When it's thick and somewhat sticky, cover it with a kitchen towel and set it aside.

Heat a large, wide pot over medium high heat. If you don't like to cook with oil like me, add your onions, carrots, celery, and a few tablespoons of water to the pot and saute for 3-4 minutes until the onions are translucent. Add water a splash at a time if the veggies start to stick.

Now add the garlic and saute for another minute. Add the spices after that and stir them constantly for just a minute, until fragrant.

Now add the mushrooms, broth, any extra water, and the beans and bring everything to boil. Unless you're using harder veggies like potatoes that are not very finely sliced (like the carrots and celery), you should be ready for the next step.

Using a spoon (I like to use a smaller spoon), grab a small amount of dumpling dough. Keep in mind they will puff up, so grab less than you think you need. The perfect size for me was about 2 - 2 ½ teaspoons of dough. Push it off your spoon carefully into the broth. It's ok to dip your spoon into the liquid to coax it off. Repeat with the rest of the dough, giving the dumplings a little breathing room in the pot. It's OK if they touch after 30 seconds or so, but in that initial dunk they can stick a little, so just give them a little time.

Simmer the dumplings on that medium high heat for about 10-12 minutes. If your dumplings are bigger, they'll need a little longer to cook. Remove one, cut it in half, and give it a taste. Try not to overcook your dumplings, as they may become hard.

If your dumplings are ready, stir in the spinach and then the coconut milk until the spinach has wilted and the soup is nice and creamy. Remove from heat and serve!

To store the vegan stew and dumplings: I recommend removing the dumplings from the soup and storing them separately. This will keep them from getting as hard. When you reheat, you can combine them in your bowl and microwave them or heat in a small saucepan on the stovetop (on medium low) until desired temperature is reached.

More Cozy Vegan Soup Recipes

In the colder months, I can't get enough soup. It fills me up, soothes a sore throat, and makes me feel all cozy and warm. Here are a few of my favorites:

Anything Else?

As always, I hope you love this recipe--I know I do, and Mr. Zardyplants does too. It's rare that we both lick the bowl.

This Vegan Stew with Dumplings is:

Cozy

Creamy

Savory

Luscious

Rich

Cozy

Satisfying

And perfect for meal prep or a holiday meal. It's a crowd pleaser!

Let me know in the comments below if you make this recipe or tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)

Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment-ratings help more people find my recipes which helps me keep providing them! Thank you!

<3 Liz

Save this for later on Pinterest!

Vegan Stew with Dumplings

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This creamy loaded Vegan Stew with Dumplings is flavorful, satisfying, easy to make. Ready in less than 30 minutes, this cozy stew features amazing, fluffy dumplings that are easier than you think. Skip to the Recipe! This post may contain affiliate links. See our disclosure policy for details.

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This easy and satisfying Slow Cooker Turkey Soup lets you use up your leftover turkey in an easy so… | Slow cooker turkey soup, Turkey soup recipe, Slow cooker soup

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Nov 22, 2019 - This easy and satisfying Slow Cooker Turkey Soup lets you use up your leftover turkey in an easy soup that you can make in the crockpot.

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If you're looking for something relatively easy to make but also hearty, this will do the trick.

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Chicken and andouille sausage is simmered with rice and Cajun seasonings in this spicy jambalaya recipe.

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Easy home made cast iron pizza (and dough!)

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Easy home made cast iron pizza (and dough!)

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500 g of flour (00 or all purpose)
300 g warm water
7g quick rise yeast
1 tsp sugar
1 tsp salt

Mix and knead for 10 minutes, rest for at least 60 minutes.

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These are absolutely the cookies that are the fluffiest that I've found, so long as you refrigerate them before baking.  Really nice, big, fluffy chocolate chip cookies

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With 11 million page views and counting since 2013, these super soft and chewy chocolate chip cookies are the most popular cookie recipe on my website. Melted butter, more brown sugar than white sugar, cornstarch, and an extra egg yolk guarantee the absolute chewiest chocolate chip cookie texture. And you don't even need a mixer!

Reader Adrienne commented: "These are the best cookies I've ever had. Incredible. Don't cut corners or you'll miss out. Do everything she says and you're in for the best cookies of your life. ★★★★★ "

There are thousands of chocolate chip cookies recipes out there. Everyone has their favorite and this one is mine. Just a glance at the hundreds of reviews in the comments section tells me that this recipe is a favorite for many others too! In fact, if you asked me which recipe to keep in your apron pocket, my answer would be this one. (In addition to a classic cut-out sugar cookies and flaky pie crust, of course!) Just read the comments on a post in our Facebook group. These cookies are loved... and, warning: they disappear FAST.

The recipe is also included in two of my published cookbooks (in Sally's Baking Addiction, I swap chocolate chips for M&Ms/chocolate chips combo).

Why Are These My BEST Chocolate Chip Cookies?

The chewiest of chewy and the softest of soft.

Extra thick just like my favorite peanut butter cookies!

Bakery-style BIG.

Exploding with chocolate.

Back in 2013, I tested this cookie recipe over and over again to make sure they're absolutely perfect. I still have a big space in my heart (and stomach) for these Soft Chocolate Chip Cookies. Today's recipe is similar, but I increased the chewiness factor.

Reader A.Phillips commented: "Look no further. This is it. This is the perfect cookie recipe. Follow her instructions exactly and the cookies will be chewy and amazing. ... These are the most perfect cookies I've made and I've tried at least 20 different recipes. ★★★★★ "

You can make them with chocolate chips or chocolate chunks.

Key Ingredients for Chewy Chocolate Chip Cookies

The cookie dough is made from your standard cookie ingredients: flour, leavener, salt, sugar, butter, egg, and vanilla. It's the ratios and temperature of those ingredients that make this recipe stand out from the rest.

Melted butter: Melted butter produces the chewiest cookies. It can, however, make your baked cookies greasy, so I made sure there is enough flour to counteract that. And using melted butter is also the reason you don't need a mixer to make these cookies, just like these pumpkin chocolate chip cookies and M&M cookie bars.

More brown sugar than white sugar: More brown sugar than white sugar: The moisture in brown sugar promises an extra soft and chewy baked cookie. White granulated sugar is still necessary, though. It's dry and helps the cookies spread. A little bit of spread is a good thing.

Cornstarch: Why?Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies.

Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk. The extra egg yolk adds richness, soft tenderness, and binds the dough. You will need 1 egg + 1 egg yolk, at room temperature. See the recipe Notes for how to bring your eggs to room temperature quickly.

The dough will be soft and the chocolate chips may not stick because of the melted butter. Just keep stirring it; I promise it will come together. Because of the melted butter and extra egg yolk, the slick dough doesn't even look like normal cookie dough! Trust the process...

The most important step is next.

2 Major Success Tips

1. Chill the dough. Chilling the cookie dough is so important in this recipe! Unless you want the cookies to spread into a massive cookie puddle, chilling the dough is mandatory here. It allows the ingredients to settle together after the mixing stage but most importantly: cold dough results in thicker cookies. Cover the cookie dough and chill for at least 2-3 hours and even up to 3-4 days.

After chilling, the dough is quite solid, so let it sit at room temperature for 10 minutes (to soften it up slightly) before shaping. (No time to chill? Make these soft & chewy chocolate chip cookie bars instead!)

2. Roll the cookie dough balls extra tall. After the dough has chilled, scoop out a ball of dough that's 3 Tablespoons for XL cookies or about 2 heaping Tablespoons (1.75 ounces or 50g) for medium/large cookies. I usually use this medium cookie scoop and make it a heaping scoop. But making the cookie dough balls tall and textured, rather than wide and smooth, is my tried-and-true trick that results in thick and textured-looking cookies. We're talking thick bakery-style cookies with wrinkly, textured tops. Your cookie dough should look less like balls and more like, well, lumpy columns, LOL.

Watch the video below to see how I shape them. I also demonstrate how I use a spoon to reshape them during baking if I see they're spreading too much.

Another Success Tip: When you remove the cookie dough from the refrigerator, the dough may be slightly crumbly. Scooping and then shaping it with warm hands keeps it intact.

Tools I Recommend for This Recipe

I've tested many baking tools and these are the exact products I use, trust, and recommend to readers. You'll need most of these tools when making sugar cookies and snickerdoodles, too!

Can I Freeze This Cookie Dough?

Yes, absolutely. After chilling, sometimes I roll the cookie dough into balls and freeze them in a large zipped-top bag. Then I bake them straight from the freezer, keeping them in the oven for an extra minute. This way you can bake just a couple of cookies whenever the craving hits. (The chewy chocolate chip cookie craving is a hard one to ignore.)

If you're curious about freezing cookie dough, here's my How to Freeze Cookie Dough page.

Facebook member Leigh commented: These are the only CC cookies I've made for years (and this recipe is how I came to be such a fan of SBA!) This recipe worked great when I lived in Denver and had issues with baking at altitude, and it's still our favorite now that we're back at sea level. I usually make 4x-6x batches and freeze tons of cookie balls to bake later.

Q: Have you baked a batch before? Keywords: chocolate chip cookies
In Short, Here Are the Secrets to Soft & Chewy Chocolate Chip Cookies:

Cornstarch helps product soft and thick cookies.

Using more brown sugar than white sugar results in a moister, softer cookie.

An extra egg yolk increases chewiness.

Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness. It's a trick we use for cake batter chocolate chip cookies, too.

Using melted butter (and slightly more flour to counteract the liquid) increases chewiness.

Chilling the dough results in a thicker cookie. Almost as thick as peanut butter oatmeal chocolate chip cookies, or their gluten free counterparts, flourless peanut butter oatmeal cookies 🙂

Chewy Chocolate Chip Cookies

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Best Chocolate Chip Cookies (Popular Recipe!) - Sally's Baking Addiction

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These ultra soft and chewy chocolate chip cookies have readers raving about the recipe. And the best part is you don't even need a mixer!

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Because "stressed" spelled backwards is DESSERTS!  A number of you mentioned using cooking and baking as ways you relax.  What food/recipe/restaurant can you share with us?

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Because "stressed" spelled backwards is DESSERTS!  A number of you mentioned using cooking and baking as ways you relax.  What food/recipe/restaurant can you share with us?

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Life hack for those little picky eaters!🍝