Aero76
This is my vegan version of America’s favorite cookie. With crisp golden edges, and soft, chewy centers, these chocolate chip cookies are nothing short of classic. I keep a batch of already-scooped dough in my freezer at all times in case I have unexpected guests or a sudden cookie craving.
Ingredients :
- 2¼ cups all-purpose flour*
- 1 tablespoon cornstarch or arrowroot
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup vegan margarine
- ¾ cup brown sugar
- ¾ cup sugar
- ¼ cup water
- 1 tablespoon pure vanilla extract
- 1½ cups semisweet chocolate chips (dairy-free)
- 1 cup 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 the margarine, 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.
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