What is there to say about a chocolate chip cookie that hasn’t been said before?
A good chocolate chip cookie recipe is like the underwear of the cookie world (appetizing, no?).
Comfortable enough to sit around with in your sweatpants but impressive enough to raise a few eyebrows at a party.
Chocolate chip cookies are my litmus test for whether or not someone is a good baker. They are unique in the baking world for the elusiveness of THE perfect recipe. Entire careers have been spent looking to solve this problem.
I won’t claim this is a perfect recipe. Not by any means.
But, it’s buttery, chewy, soft, everything you might want in a cookie (unless you are a crispy chocolate chip cookie lover, then I’m sorry but you’ll need to continue your search).
Most importantly it has no eggs which means the dough can be eaten with abandon (and let’s face it, why else are you making cookies?).
- 2 TBSP ground flax (lin) seeds
- 3 TBSP warm water
- 2½ cups (275 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (225g) Vegan Butter or baking sticks, room temperature
- 1 cup (220 g) packed brown sugar
- ½ cup (100 g) white sugar
- 2 tsp vanilla extract
- 250 g dark chocolate chopped up in to chunks
- In a small bowl mix flax seed and warm water, set aside.
- Sift together flour, baking soda and salt. Set aside.
- In a large bowl, cream together vegan butter and sugars until fluffy.
- Add in vanilla extract and flax mixture. Beat again until well combined.
- Slowly add in flour mixture and mix until well combined.
- Once flour has been well incorporated, add in chocolate chunks.
- Cover bowl with plastic wrap and place in refrigerator for at least an hour, or over night if you'd like.
- When ready to bake cookies, heat oven to 180 C (350 F).
- Roll dough in to 1 inch balls and place on a baking sheet lined with baking parchment.
- Bake for 10-12 minutes or until edges are golden brown.
- Allow to cool for 5 minutes on tray and then place on cooling rack.