These are my favorite chocolate chip cookie recipe. They are easy to make, super soft and completely vegan friendly!
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I enjoy simple recipes that just require dumping all ingredients into a bowl and making sure it is well incorporated. If you want to get fancy, you are more than welcome to sift your dry ingredients first and then combine with the wet ingredients (butter and sugars) and then mix your eggs in, but I find that if you just make sure it is mixed really well there are no clumps in the cookies.
- 2 1/4 cups of flour
- 1 tsp baking soda
- 1 1/2 teaspoons of cornstarch
- 1/2 teaspoon of salt
- 3/4 cup melted vegan butter
- 3/4 cup of packed brown sugar
- 1/2 cup of granulated sugar
- 1 egg + 1 egg yoke both at room temperature
- 1 1/4 cups of vegan chocolate chips or chunks
Mix everything well and make sure there are no lumps of dry ingredients in the bowl. Refrigerate for at least 30 minutes but over night is ideal.
When you are ready to bake, roll your cookie dough into 1 inch balls and place on a baking sheet.
Preheat oven to 325 and bake for 12-13 minutes.
