Chocolate chip cookies are hard to hate. Even a “bad” chocolate chip cookie makes the saddest day better. The only thing more fun than making cookies is seeing my friends and co-workers enjoy them. This recipe for vegan chocolate chip cookies has been so successful, I am constantly being asked when I’ll make them next.
Whatever butter alternative you use, make sure it is softened to room temperature. If you skip this step, it will change the consistency of the cookie. For egg replacements, I use Ener-G (which is the best in my opinion) but make sure to use three eggs’ worth of whatever egg replacement you choose. For chocolate chips, use whatever vegan version you prefer. But please, do not use carob chips as they change the taste of the cookies.
The two bags of chocolate chips listed below aren’t a misprint. It may seem excessive, but let’s get down to brass tacks: the more chocolate chips in a cookie, the better.
Vegan Chocolate Chip Cookies
About 30–40 cookies depending on how big you make them.
Ingredients
2 bags of non-milk chocolate chips
1 cup (2 sticks) softened Earth Balance Butter or other butter alternative
¾ cup sugar
¾ cup brown sugar
2 tsp. vanilla extract
4-½ tsp. Ener-G egg replacer
2 ¼ cup all purpose flour
1 tsp. baking soda
1 tsp. salt
Directions
Preheat the oven to 375 degrees.
You’ll need three mixing bowls of varying sizes and an electric hand mixer for this recipe. In the largest bowl, mix softened butter alternative, granulated sugar, brown sugar, and two teaspoons of vanilla extract. Make sure the butter alternative is softened to room temperature, if you don’t it will effect the cookie’s consistency. Mix everything together, preferably with an electric hand mixer using beater attachments. Once all the ingredients are mixed well, set the bowl aside.
Using your smallest bowl, whip Ener-G egg replacer and water together using the whisk attachment on the electric mixer. Using the mixer will save your wrists and make for a better cookie.
Add egg replacer mixture to butter and sugar and mix thoroughly.
In a third mixing bowl, combine all-purpose flour, baking soda, and salt. Mix lightly with a fork to combine ingredients. One-third at a time, add flour mixture to sugar and egg mixture. Using the beater attachment, mix ingredients together. Once combined, add chocolate chips. Now, try not to eat all the cookie dough. It will be tough, but you can do it.
Spoon golf-ball sized dough scoops onto baking sheets. Place the baking sheets in the oven.
Bake for 8-10 minutes or until golden brown. Let cookies stand for two minutes or more before setting on cooling racks. This last step is very important so that cookies set properly.
Invite friends over to share in the delicious batch of fresh chocolate chip cookies. Serve with almond milk.
This article appears in Jun 6-12, 2013.