Yup. The best.
Perfect.
Chewy.
Crispy.
Chocolatey.
Gooey.
If you bake anything in your life, bake these. These are absolutely hands down the best chocolate chip cookies I've ever made.
A great chocolate chip cookie recipe is really really important.
Don't worry. I got you covered.
Recipea:
10 Tablespoons unsalted vegan butter substitute
1/2 cup + 2 Tablespoons brown sugar
1/2 cup + 1 Tablespoon white sugar
1 flax egg (3 tablespoons of water + 1 tablespoon of ground flaxseed)
1 teaspoon vanilla extract
1 3/4 cup unbleached all purpose flour
1/2 teaspoon plus a pinch of baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 cup chocolate chips (I like cutting up big hunks of dark chocolate bars)
Cream butter and sugars together with an electric mixer for 3-5 minutes until light and fluffy.
Prepare egg replacer in a very small bowl or mug by combining flaxseed and water together and letting it sit for 5 minutes or until absorbed and gloopy (you'll see...).
Add egg replacer and vanilla to creamed butter mixture and stir to combine.
Add flour, baking soda, baking powder, and salt to butter mixture and stir to combine.
Fold in chocolate chips.
Form dough into a log, cover with plastic wrap and place in the refrigerator for up to 24 hours*.
When ready to bake, preheat oven to 350 degrees F.
Line baking pan with parchment paper.
Roll dough into smooth, round, tablespoon-sized balls.
Bake for about 10 minutes or until cookies just begin to brown. They will still be very soft.
Remove from oven and allow to cool on baking sheet for about 5 minutes.
Transfer to a cooling rack and allow to cool completely... pff! Like that's gonna happen!
** Shoutout to The Dinner Mom for the recipe!
