Crispy Chewy Chocolate Chip Cookies
Ingredients
- 1/2 cup vegan butter room temperature
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 flax "egg" In vegan baking, you can often substitute an egg with a flax "egg": You mix 1 tbsp ground flax with 3 tbsp warm water. Let stand for about 5-10 minutes, until it gels. This equals 1 egg.
- 1 tsp vanilla
- 1 1/4 cup flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup chocolate chips
- 1/2 cup chopped pecans optional, but recommended!
- Coarse salt for sprinkling optional, but recommended!
Instructions
- Preheat your oven to 350'F
- Cream together the butter and the sugars until fluffy.
- Add in the flax egg and vanilla. Beat well.
- In a separate bowl, combine the dry ingredients.
- Add the dry ingredients to the wet and mix until well combined.
- Fold in the chocolate chips and chopped pecans.
- In drop cookie style, drop heaping teaspoons onto a cookie sheet, about 2" apart.
- Sprinkle tops with just a bit of coarse sea salt flakes (optional)
- Bake for 12-15 minutes, until the edges are just beginning to brown.
- Let cool in the pan for 2 minutes and then transfer to a rack to cool.
- Makes about 18-20 cookies.
Notes
1)In vegan baking, you can often substitute an egg with a flax "egg": You mix 1 tbsp ground flax with 3 tbsp warm water. Let stand for about 5-10 minutes, until it gels. This equals 1 egg.
2) These lose their crispiness overnight. They are still good when they are softer. However, if you heat them up in a 300'F oven for 5-10 minutes and let them cool, the crispiness will be restored.