I don't think chocolate chip cookies need a lot of introduction. They're round, they're perfect, they're chocolatey. I'm a chewy cookie kind of girl, and I recently discovered the secret that adding a bit of cornstarch to your cookies keeps them soft and amazing.
I also discovered that I don't think there's a saturation point for too many chocolate chips in a cookie. It's just not possible. When the cookies harden and cool, so does the chocolate and that keeps it together. Handy for when you're only using cookies as a vehicle to get chocolate into your mouth.
Another cookie tip to keep in mind is that if you prefer softer cookies take them out when they look just barely cooked. The edges can be crisped up and a little brown, but if the middles look a bit doughy it's perfect. They continue to cook once they're out of the oven, so doing this keeps them from becoming to crispy.
Putting the cookie dough in the fridge to rest for 30 minutes before baking helps keep cookies from spreading too much, and relaxes the gluten a little keeping your cookies soft. It's not essential though if you're impatient.
I used spelt flour which resulted in a slighty denser, almost nutty tasting cookie. You can use whatever flour you like though.
Chocolate Chip Cookies
3/4 cup vegan butter
1 cup sucanat
1 egg replacer(I used 1 tablespoon chia seeds and 3 tablespoons water, mixed and left to sit for 5 minutes)
2 tsps vanilla extract
2 cups spelt flour
1 1/2 tsps cornstarch
1 tsp baking soda
pinch of salt
1 cup chocolate chips
With a hand mixer cream the vegan butter for a minute or two til smooth, then add in the sugar.
Cream together til smooth, add in the egg replacer, and vanilla.
In a separate bowl mix together flour, cornstarch, baking soda, and salt.
Mix into the butter mixture til smooth. Add in chocolate chips.
Place in tablespoons onto cookie sheets, place in the fridge(if you're doing that step) for 30 minutes.
Set oven to 350, bake cookies for 10-12 minutes.