Chocolate Chip Cookies

Sometimes you just need a chocolate chip cookie. You can also use the cookie dough for cookie dough ice cream, or just crumble the cookies for another version of Cookies and Cream.

1 cup vegan margarine, such as Earth Balance
2 tablespoons "flax eggs" (see note below)
1/2 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 tablespoons soy milk
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups vegan chocolate chips

Preheat the oven to 375 degrees F. Lightly grease cookie sheets or line with parchment paper (my preferred method – no extra oil and clean-up is a breeze).

In a large bowl, cream together the margarine and flax eggs until the flax eggs are evenly distributed throughout the margarine. Add the white and brown sugar and beat until smooth. Beat in the vanilla and the soy milk (warm soy milk is easier to use because it doesn’t make the margarine harden with the cold).

In another bowl, whisk together the flour, baking soda, and salt. Stir dry ingredients into the sugar mixture. The batter should be pretty stiff; using a hand mixer will make this step a lot easier! Finally, fold in the chocolate chips. Drop by spoonfuls onto cookie sheets.

Bake for 10 - 13 minutes in the preheated oven, or until edges are golden. Remove from baking sheet to cool on wire racks.

Note: While there are many ways to replace eggs in baking, my favorite method is to make “flax eggs.” I recommend making these in bulk; it’s easier that way. Combine 1/3 cup flax seeds with 2/3 cup hot water in a blender. Let sit for 15 minutes, then blend until the mixture is gelatinous in texture and whole flax seeds are no longer visible. One tablespoon of flax eggs equals one egg. However, if you use this egg replacer and you notice that your batter isn’t quite as liquid-y as it seems it should be, add 2 to 3 tablespoons water, soy milk, or other liquid. (This is why I have soy milk in this recipe.) Whatever flax eggs you don’t use will keep for 2 weeks in the fridge, so you’ll have some on hand for the future. (One tip for using flax eggs is to beat the flax eggs into the oil/liquid before adding dry ingredients, as I have done in this recipe. It helps distribute the magic flax all throughout your batter.)