Long and harrowed has been my journey to find the perfect chocolate chip cookie, until now. These are soft, thick, not too sweet, perfection. I was inspired by Sally's recipe over at Sallysbakingaddiction, so I decided to try making a vegan version, with great results.
Don't skip the refrigeration step on these, I know it seems unnecessary, but it helps the cookies bake up nice and thick. Go wash your car, or watch Supernatural while you wait. Better yet, get out of the house so you'll stop snacking on the dough. Trust me, these guys are worth the wait.
Vegan Chewy Chocolate Chip Cookies
Makes: 3 dozen small cookies
Ingredients
1 tablespoon ground flax seed mixed with 3 tablespoons warm water
2 and 1/4 cups whole wheat pastry flour
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup (1 and 1/2 sticks) earth balance baking sticks, melted
3/4 cup light brown sugar*
1 tablespoon soy yogurt*
1 tablespoon vanilla extract
1 cup chocolate chips
Directions
Mix together the flax seed with the warm water, set aside.
Whisk the flour, baking soda, cornstarch, and salt in a large bowl.
In a small bowl whisk together the sugar, earth balance, soy yogurt, flax mixture, and vanilla.
Combine the sugar mixture with the flour mixture, if the dough is slightly dry, add a few tablespoons water, just enough that the dough holds together.
Stir in the chocolate chips.
Refrigerate the dough for 2 hours, or up to three days.
Preheat the oven to 325F.
Roll the dough into balls, about 1 and 1/2 to 2 tablespoons each. Ensure that the balls are as tall at they are wide, this helps them bake up nice and thick.
Bake for 7 to 10 minutes. When you remove the cookies from the oven they will not look completely done, leave them on the cookie sheets for 10 minutes to finish cooking, before transferring them to a cooling rack. Enjoy!
*Notes
I prefer my cookies slightly less sweet, if you prefer a sweeter cookie, add 1/4 cup white sugar.
You can replace the soy yogurt with vegan sour cream, or another type of yogurt.
