Chewy Chocolate Chip Cookies

Ingredients

  • 1 1/2 cups (375 mL) all-purpose flour
  • 1 teaspoon (5 mL) baking soda
  • 1 teaspoon (5 mL) baking powder
  • 1/4 teaspoon (1 mL) salt (used table salt)
  • 1/2 cup (125 ml) soft vegan margarine*
  • 1 cup (250 mL) lightly packed brown sugar (used light brown sugar)
  • 1/4 cup (60 mL) unsweetened nondairy milk (used unsweetened soy milk)
  • 1 teaspoon (5 mL) vanilla extract
  • 1/3 cup (75 mL) vegan chocolate chips (used Enjoy Life semi-sweet Mini Chips)
  • Sea salt (optional) (used it)

Directions

  1. Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.
  2. Whisk together the flour, baking soda, baking powder and salt in a medium bowl.
  3. Cream together the vegan margarine and brown sugar in a large bowl. Add the nondairy milk and vanilla; stir to combine.
  4. Add half the flour mixture to the brown sugar mixture; stir to combine. Add the other half of the flour mixture and the chocolate chips; stir until a dough forms.
  5. Spoon 1 1/2 tablespoons** (22 mL) dough for each cookie onto the prepared baking sheet, spacing them 2 inches (5 cm) apart.
  6. Bake in the preheated oven for 9 to 12 minutes*), until starting to turn golden brown on top (I cooked mine for 9 minutes). Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool for at least 5 more minutes. Sprinkle with sea salt (if using)***. Serve warm or let cool completely and store in an airtight container at room temperature for up to 5 days.

Makes 15 cookies (I got 23 cookies****).

*The original recipe notes that if you can’t find soft vegan margarine, you can replace it with vegan butter or coconut oil with an additional 2 tablespoons (30 mL) of unsweetened nondairy milk (I used Earth Balance vegan buttery sticks that I softened along with the extra 2 tablespoons of unsweetened soy milk). Also, if you’re using a very dark metal baking sheet, bake the cookies for 9 to 10 minutes. If you’re using a light metal baking sheet, bake for 11 to 12 minutes.

**I used a level 1 1/2 tablespoons.

***I sprinkled the salt on right after taking the cookies out of the oven.

****I don’t know what I did differently but I got more cookies than she did ! The amount of time suggested to cook though worked out perfectly for my cookies !

This recipe came from Olivia Biermann’s cookbook “Vegan On A Budget”. As far as I’m concerned, she’s a fricken’ goddess for coming up with this recipe ! This is the first time I’ve made a vegan cookie recipe and I was afraid of how it would compare to the non-vegan chocolate chip cookie recipe I’ve known all my life. It was fantastic ! All that worrying for nothing ! This tasted so much like the Toll House chocolate chip cookies. The only thing I would say that isn’t positive is that I wish that the instructions that said for the brown sugar to be “lightly packed” had a more specific measurement. I also wish that we had full-size chocolate chips rather than the mini chips so we could get a bigger bite of the chips. We used what we could find. Overall, I’d give it a 9.9 out of 10 ! These are the cookie equivalent of potato chips, you don’t wanna stop eating them until they’re all gone ! Hell yeah !

I wasn’t paid in any form to mention or promote Enjoy Life, Earth Balance, Olivia Biermann, “Vegan On A Budget”, or Toll House.

P.S. It’s been two days since I’ve made them and they’re still tasty as fuck !!! Still so soft and chewy !

Take care y’all !

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