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
Yield
Prep time
Total time:
How it's made
Preheat oven to 350F (180C)
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Flax egg |
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2 tbsp ground flax seeds |
Mix together in a small bowl and let stand for 10 minutes. |
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6 tbsp water |
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Cookies |
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½ cup white sugar |
Place into a large bowl and beat together with a mixer. |
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⅔ cup brown sugar |
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⅔ cup vegan butter or margarine |
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2 cups all purpose flour |
Place into the bowl with the sugar/butter mixture, add the flax egg replacement and beat until mixed together. |
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2 tsp vanilla |
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½ tsp baking soda |
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½ tsp salt |
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2 cups semi-sweet chocolate chips |
Fold into the cookie batter. |
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⅔ cup walnuts, chopped |
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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. |
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