Description
These Carrot Cake Chocolate Chip Cookies blend the warm flavors of carrot cake with the indulgence of chocolate chip cookies, creating a unique treat. Soft and chewy with crispy edges, they are perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded coconut (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined, about 1 minute.
- In a large bowl, cream together the softened butter and both sugars using a hand mixer or stand mixer on medium speed for about 2-3 minutes until light and fluffy.
- Add in the eggs, one at a time, mixing well after each addition, then add the vanilla extract and mix until fully incorporated, about 1 minute.
- Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined without any streaks of flour.
- Fold in the grated carrots, chocolate chips, and any optional add-ins like nuts or coconut using a spatula until evenly distributed, about 30 seconds.
- Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look set.
- Remove from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: For best results, let the dough chill in the refrigerator for at least 30 minutes before baking. Ensure your butter and eggs are at room temperature for better emulsification.