Classic Chocolate Chip Cookie
A Vegan Version of the old-fashioned classic chocolate chip cookie
Ingredients
- 2 1/4 cups all purpose unbleached flour ( 306 grams)
- 1 teaspoon baking soda (6 grams)
- 1 teaspoon salt (6 grams)
- 1 cup vegan butter (227 grams) or substitute vegan shortening or a combination of both
- 1 cup brown sugar (220 grams)
- 1/2 cup granulated sugar (100 grams)
- 2 Tablespoons ground flax seed (12 grams ground flax seed) mixed with 6 Tablespoons water (2.8 oz), set aside to gel for 5 minutes
- 2 teaspoons vanilla (0.8 oz)
- 3/4 cups chocolate chips (130 grams) or more if not using optional nuts
- 3/4 cup chopped walnuts (90 grams) optional
Instructions
- Preheat oven to 375 F. Line a baking sheet with parchment paper.
- In a medium sized mixing bowl, whisk together flour, baking soda and salt.
- In a large sized mixing bowl, cream butter (or butter and shortening). Add brown and granulated sugar and beat very well. Then add in the ground flax mixture and vanilla and beat until light and well blended.
- Add flour mixture to large bowl of wet ingredients. Blend to incorporate alltogether.
- Add in chocolate chips and walnuts if using. Fold into batter.
- Drop by cookie scoop or about 2 tablespoons per cookie onto parchment lined baking sheet.
- Bake approximately 8-10 minutes. Remove from oven and place baking sheet of cookies onto a cooling rack for about 3 minutes, then transfer off baking sheet to cooling rack to finish cooling. Store in air tight container.