The ultimate chewy chocolate chip cookies

• Vegetarian

• Refrigerated

  • 1/4 cup Non-dairy milk

• Condiments

  • 1 tsp Vanilla extract or vanilla paste
  • 1 cup Vegan butter

• Baking & Spices

  • 1 tsp Baking soda
  • 1/2 cup Brown sugar
  • 12 oz Chocolate chips, dairy-free
  • 2 1/4 cups Flour
  • 1/2 tsp Salt
  • 1/2 cup Sugar

Found on veganchowdown.com

Ingredients

• 1 cup (8 oz or 2 sticks) of softened vegan butter (my favorite is Canoleo Margarine or Earth Balance)
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1/4 cup non-dairy milk (I usually use soy or almond)
• 1 teaspoon vanilla extract or vanilla paste
• 2 1/4 cups flour
• 1/2 tsp salt (see notes)
• 1 tsp baking SODA
• 12 oz dairy-free chocolate chips

Directions

• Pre-heat the over to 350F.
• In a large mixing bowl, cream the softened vegan butter and both sugars with an electric hand mixer until light and fluffy.
• Add the non-dairy milk and vanilla. Mix well. Scrape the bowl and mix for a few more seconds.
• Add the flour, salt (if using), and baking SODA. Mix until most of the flour is gone and the dough has formed. Switching to a wooden spoon or spatula, scrap the bowl and mix the dough until all the flour is incorporated.
• Stir in chocolate chips.
• Scoop dough onto a baking sheet lined with parchment paper with a tablespoon. Make sure each scoop has enough chocolate chips and flatten slightly.
• Bake in the oven for 8-10 minutes until the edges of the cookies begin to turn golden brown. (See notes.)
• Remove the parchment paper from the baking sheet and onto a wire rack to cool.
• Once the cookies have cooled, remove from parchment paper and serve.