My Favorite Chocolate Chip Cookies
I have peaked. These are the best cookies I’ve ever made. The best cookies I’ve ever eaten. You’ll want to shove these down your throat because they taste so good, but you’ll also want to eat them slowly and savor every last bite.
Disclaimer: this is a veganized recipie from AllRecipes (“Best Chocolate Chip Cookies”). I halved the recipe because it’s dangerous to make 24 servings of this, you will eat it all.
I also love this recipe because you only need one mixing bowl! I did have a smaller bowl to make the flax egg and let it sit for 10 minutes.
The Recipe
Ingredients:
1/2 cup vegan butter, close to room temperature
1/2 cup brown sugar
1/2 cup sugar (organic, beet, coconut, unrefined should all be vegan)
1 flax egg (1 tablespoon ground flaxseed + 2 3/4 tablespoons water)
1 teaspoon vanilla
1 teaspoon baking soda + 1 teaspoon hot water (mixed)
1/4 teaspoon salt
1 1/2 cups all-purpose flour
desired amount chocolate chips (used mini chocolate chips here)
Instructions:
Preheat oven to 350°F.
Make your flax egg! Mix & set aside until needed.
In a medium-sized bowl, mix the butter + both sugars. I did this with a fork. I’m sure it’s best if you use a hand-mixer, but it’s fine if you don’t. Mix until it is relatively homogenous. May take a while. The more stirring the better.
Add in flax egg + vanilla. Stir well. Then add in baking soda + hot water mixture. Stir. Add in flour and fold the mixture until you get a semi-wet dough. Add in chocolate chips (I usually do a baby handful). Incorporate.
Using parchment or reusable baking sheets, distribute generous spoonfuls evenly on the sheet. I’d suggest flattening them a bit, as I did. Bake for 13 minutes.
Note: These spread while baking so give them room. Although they still taste great if they touch while baking. This recipe yields about 8 larger cookies or 12 normal sized cookies. The dough keeps well in the fridge if covered.
