This is our family's favorite chocolate chip cookie recipe. We discovered it in Chef Chloe's vegan dessert cookbook. I especially love it because the ingredients are ones that we already have, and we don't have to purchase anything weird. For the dairy-free chocolate chips, Ghirardelli Chocolate Baking Chips, Semi-Sweet Chocolate are my go-to vegan chocolate chips these can be found on Amazon and also in most grocery stores.
Chocolate Chip Cookies
Recipe Source: Chef Chloe Coscarelli, Chloe's Vegan Desserts
Makes about sixty 2 1/2-inch cookies
2 1/4c. all-purpose flour
1 Tbsp. cornstarch
1 tsp. baking soda
3/4 tsp. salt
1 c. vegan butter (I use Earth Balance)
3/4 c. brown sugar
3/4 c. sugar
1/4 c. water
1 Tbsp. pure vanilla extract
1 1/2 c. semisweet chocolate chips (Ghirardelli Chocolate Baking Chips, Semi-Sweet Chocolate)
1 c. chopped pecans, optional
Preheat the oven to 350 degrees. Line 2 or 3 large baking sheets with parchment paper or Silpat.
In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
Using a stand or hand mixer, beat butter, brown sugar, sugar, water, and vanilla until fluffy. Slowly beat in the flour mixture. Once the flour mixture is incorporated, add chocolate chips and pecans. Scoop about 1 rounded tablespoon of dough at a time onto the prepared baking sheets, leaving about 2 inches between each scoop. Bake for 10 to 12 minutes, or until the edges are golden. Let cool on the pan and serve.
For some reason, even hours after the cookies have cooled down and the days following, the chocolate still stays gooey and delicious, as if it just came out of the oven.
My husband agrees that this is probably the best chocolate chip cookie he has ever had, vegan or not.
We've had these cookies both with and without the optional pecans. They're delicious either way.
Something else I love about these cookies? We can eat all the raw dough we want! Who doesn't love raw chocolate chip cookie dough?!?