I’ve found the best, softest, chewiest and most-reminiscent-of-childhood chocolate chip cookie ever. I just made them and they are so good! There are so many chocolate chip cookie recipes out there, why make my recipe? Because they are amazing, that’s why, and I don’t know how else to put it. Besides, who doesn’t need another chocolate chip cookie recipe to add to their arsenal of recipes? These are the kind of cookies you make and give to a friend to cheer them up, or to a neighbor to say “thank you,” or to bring to work to show your co-workers how badass of a baker you are. They are perfect milk-n-cookies-kind-of-cookies, too.
It’s a blessing and a curse that these cookies are no longer in my kitchen. Oh well, I can always still look at the pictures.
How about that recipe?
Classic Chocolate Chip Cookies
makes about 3 dozen small-size cookies
3/4 cup vegan butter (I used earth balance buttery sticks), softened
3/4 cup turbinado sugar
1/4 cup granulated natural cane sugar
1 flax “egg” (1 Tablespoon flaxmeal mixed with 3 Tbsp. vanilla soymilk)
2 teaspoons pure vanilla extract
2 cup unbleached all-purpose flour
1 Tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vegan mini chocolate chips (Ghirardelli semi-sweet mini chocolate chips are vegan)
Preheat oven to 350 degrees Farenheit. Line 3 baking pans with parchment paper. Using an electric mixer, cream together the vegan butter and sugars. Add the flax “egg” and vanilla extract and whip until fluffy. In a separate bowl, sift together the flour, cornstarch, baking soda and salt. Gently combine the dry ingredients to the wet ingredients, use a rubber spatula to fold together. It will appear that the mixture is too dry, but after a few stirs, it will magically start to come together. At this point, add the chocolate chips. I used my hands to gently knead the chocolate chips into the dough – and it worked well – otherwise, use a rubber spatula.
Use a tablespoon (or a cookie scoop if you have one – I don’t) to scoop out the dough. Roll the tablespoons of dough into little balls. Place them on a baking sheet/parchment paper about 2 inches apart. Repeat until dough is finished. Wet your fingers with a little cool water, and gently pat down the tops of the dough balls just a little (not completely flat). Bake cookies for 10 minutes and not a minute longer! If your oven only fits 2 baking pans, put the 3rd in the fridge -or- in a cool spot until you’re ready for it. After baking, let the cookies cool on the baking sheet for about 10 minutes or as long as needed to cool before storing or packing for gift-giving.
These really are spectacular cookies. I should say that the making of this recipe was inspired by my sister’s chocolate chip cookies. She’s also a fantastic baker. These cookies would be perfect for tying up into pretty bags and giving as gifts. I know I would love to receive a gift of cookies!