CHOCOLATE CHIP COOKIES
SERVES ABOUT SIXTY 2 1/2-INCH COOKIES
21⁄4 cups all-purpose flour
1 tbsp cornstarch or arrowroot
1 tsp baking soda
3⁄4 tsp salt
1 cup vegan margarine
3⁄4 cup brown sugar
3⁄4 cup sugar
1⁄4 cup water
1 tbsp pure vanilla extract
1 1⁄2 cups semisweet chocolate chips (dairy-free)
1 cup chopped pecans, optional
NUTRITIONAL VALUES
Calories: 193kcal
Fat: 8.4g (0.9g S.Fat)
Carbs: 24.6g
Protein: 6.9g
Sugar: 1.9g
Sodium: 171mg
METHOD
Preheat the oven to 180°C/350°F. Line 2 or 3 large baking sheets with parchment paper or Silpat.
In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
Using a stand or hand mixer, cream together the margarine, brown sugar, sugar, water, and vanilla extract until smooth. Slowly incorporate the flour mixture. Add the chocolate chips and pecans after the flour mixture has been thoroughly combined. Scoop 1 rounded tbsp of dough at a time onto prepared baking sheets, leaving about 2 inches between scoops. Bake for 10–12 minutes, or until the edges are golden brown. Allow to cool on the pan before serving.
In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
Using a stand or hand mixer, cream together the margarine, brown sugar, sugar, water, and vanilla extract until smooth. Slowly incorporate the flour mixture. Add the chocolate chips and pecans after the flour mixture has been thoroughly combined. Scoop 1 rounded tbsp of dough at a time onto prepared baking sheets, leaving about 2 inches between scoops. Bake for 10–12 minutes, or until the edges are golden brown. Allow to cool on the pan before serving.
RECIPE NOTES
Cookie dough can be made ahead of time and refrigerated for up to a week or frozen for up to a month.
