Chocolate Chip Cookies

Chocolate Chip Cookies

I once met a person who doesn’t like chocolate chip cookies. Not even a little bit. I’m still perplexed by that person. Before meeting that man, I would have said with complete confidence that “everyone” likes chocolate chip cookies. Despite having met this one exceptional person, whose sanity I will not vouch for, I still believe that no recipe or cookbook is complete without a recipe for these well-known and almost-always-loved cookies. That’s why I rolled up my sleeves and was determined to come up with a recipe that would produce chocolate chip cookies that didn’t have to be called vegan or plant-based, but could be called exactly what they are and nobody would notice the absence of eggs and butter in them. So here it is, a recipe for chocolate chip cookies, plain and simple.

Chocolate Chip Cookies

Chocolate Chip Cookies

Yield

Makes about 20 cookies

Prep time

Active time:

Total time:

How it's made

Preheat oven to 350F (180C)

Flax egg

2 tbsp ground flax seeds

 

Mix together in a small bowl and let stand for 10 minutes.

6 tbsp water

 

Cookies

½ cup white sugar

 

Place into a large bowl and beat together with a mixer.

⅔ cup brown sugar

⅔ cup vegan butter or margarine

 

2 cups all purpose flour

 

Place into the bowl with the sugar/butter mixture, add the flax egg replacement and beat until mixed together.

2 tsp vanilla

½ tsp baking soda

½ tsp salt

 

2 cups semi-sweet chocolate chips

 

Fold into the cookie batter.

⅔ cup walnuts, chopped

 

Place a sheet of parchment paper on the cookie sheet. Create balls of batter, slightly bigger than the size of a golf ball, and place them on the prepared cookie sheet. Flatten the balls slightly with the back of a spoon. Bake in the oven for 10 - 12 minutes. Once cookies are slightly golden on the bottom but still a little soft in the middle, take them out of the oven, and transfer to a cooking rack. Cool for 15 minutes before enjoying.

Helpful tips

These cookies are best eaten while still warm, but can be kept for up to 3 days.