This recipe got its beginnings up in Troy, New York while my mom was getting her Masters in math (she's a smarty). She bought a bag of Price Chopper store brand semi-sweet chocolate chips and because she was away from home decided to use the recipe for chocolate chip cookies on the back of the bag rather than trying to hunt down the one we normally used. As luck would have it, the cookies ended up being way better than the ones we normally made. As soon as she got home, the old recipe was out and the Price Chopper chocolate chip cookies were in. We've since then made some modifications and improvements making it what it is today: the recipe for the best chocolate chip cookies you'll ever have...added bonus: they're cholesterol free!
Vegan Chocolate Chip Cookies
Ingredients:
1 cup softened vegan butter (I use Earth Balance Creamy all Natural Spread)
3/4 cup granulated sugar
3/4 cup brown sugar
1 1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon vanilla or plain soy milk
1/4-1 cup vegan semi-sweet chocolate chips (to your preference)
Directions:
Preheat oven to 375˚F.
Beat the butter until soft and fluffy. Stir in the sugars and vanilla until well combined.
In a different bowl, combine flour, baking soda, and salt. Stir into the sugar mixture.
If the mixture is too dry, add soy milk. Otherwise, leave it out of the recipe. Also if you're in a bind you can just use water.
Stir in semi-sweet chocolate chips.
Spoon cookie dough onto ungreased cookie sheet. They don't usually spread very much (unless you've made your dough extra soft) so I usually pat them into balls, place them on the cookie sheet, then flatten them with my palm a little bit.
Bake for 10-12 minutes or until the bottoms of the cookies are just beginning to brown. The cookies will look not done, but trust me, if the bottoms are browning, they are ready to come out. If you leave them in longer, the cookies will be crunchy once they cool.
Makes 2 dozen cookies.
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your recipe sounds great, unluckily it turned out to be a total disaster as it didn't work at all (at least for me). it seems like there is far to much fat/margarine compared to the amount of flour. maybe there's a mistake? greetings! simone
ReplyDeleteOh no! Thanks for your feedback! In what way did they not turn out? I use this recipe all the time (just last night in fact) and haven't had problems. Sometimes if it's an extra humid day, I'll add a tablespoon or two more flour. Or if it's super dry, I'll add a touch more soy milk. If it's an issue with them spreading out too much while baking, or not spreading enough, you might look into adjusting the shape and size of the dough when you put it on the pan. If they spread out too thin when they cook, try just rolling the dough into a ball and dropping it on the cookie sheet without pressing them down at all.
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