Chris and I have very different opinions on what constitutes the perfect chocolate chip cookie. I like mine to be a soft and chewy cookie, while he likes a thin, crisp cookie. Since baking as a vegan, I have yet to make, what Chris would call, the perfect chocolate chip cookie. So, for Christmas I was determined to bake him his favorite cookie, his way.
Again, I found myself covered in flour with cookie dough on the walls, but success is messy sometimes. Chris was a very happy man when he found these all-time favorite cookies delivered to him fresh out of the oven.
Chris’s Chocolate Chip Cookie (Vegan Style)
1 cup Earth Balance vegan butter
3/4 cup white sugar
3/4 cup brown sugar
substitute for 1 egg (flax egg (1 tbsp ground flax + 3 tbsp water), 1/4 cup plain soy yogurt, Ener-G egg replacer)
2 tsp vanilla extract
2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
vegan chocolate chips
1. In a large bowl, cream together the butter and sugars until light and fluffy. Add in your egg replacer and beat well.
2. Stir in the vanilla.
3. Combine the flour, baking soda, and salt and gradually stir the flour mixture into the creamed mixture.
4. Fold in the chocolate chips. Cover dough and refrigerate for 3 hours. This will help the flavors to combine more before baking.
5. When ready to bake, preheat the oven to 350F and line baking sheets with parchment paper.
6. Drop spoonfuls of batter onto baking sheets and bake for 8-10 minutes or until lightly browned. Let cool and enjoy!
These cookies are light, sweet and crunchy. Just the way Chris likes them. If you prefer your cookies more on the crisp side, I definitely recommend trying these. You could also use eggs if you are not worried about making a vegan version and they will turn out just as crisp and delicious. Enjoy!