The Joy of Vegan Baking: Chocolate Chip Cookies
It turns out that I’m kind of cheating with this recipe. I knew I’d already made it at some point over the last few years, but I didn’t know that I’d already posted a version of it on the blog! The fact that it was back in 2008 gives me a little wiggle room, though, right?
See, the truth is, sometimes I just want a cookie. And when I want a cookie, I don’t want a peanut butter or sugar or fancy lavender or Sriracha concoction, I just want a chocolate chip cookie. My cookie cravings honestly come only once or twice a year, but when they do…well, just don’t stand in the way between me and my cookie.
As with all chocolate chip cookies, The Joy of Vegan Baking‘s version tastes best when fresh baked–the chocolate must melt, the cookie be chewy warm. In 2008, I mentioned that I wasn’t in love with this recipe, but, looking back, I’m not sure what I didn’t like. It’s a fairly solid recipe. Flax eggs might make it better, but, as far as chocolate chip cookies go, these can be thin with less flour, cakey with more, and, all important, just use good quality chocolate (I use Ghirardelli semi-sweet chips) and you’re good to go. High quality dark chocolate–doesn’t that make everything better?
Chocolate Chip Cookies
4.5 tsp Ener-G Egg Replacer
6 tbsp water
1 c vegan margarine, softened
3/4 c granulated sugar
3/4 c brown sugar
2 tsp vanilla extract
2.25 c all-purpose flour
1 tsp baking soda
1 tsp salt
2 c vegan chocolate chips
Preheat the oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper/a non-stick cookie/baking sheet.
In a food processor or blender, whip the egg replacer and water together, until it’s thick and creamy.
In a large bowl, cream the margarine, sugars, and vanilla. Add the egg replacer to this wet mixture, and thoroughly combine. In a separate bowl, combine the flour, baking soda, and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. When it is almost thoroughly combined, stir in the chips.
Bake on the cookie sheet for 8-10 minutes, or until golden brown.
Makes 2 dozen cookies.