The Best Chocolate Chip Cookies You Will Ever Have

I wasn't really sure how vegan chocolate chip cookies would work. I've been holding off on making them because vegan chocolate chips aren't exactly the easiest thing to find. So when I found them the other day I decided why not? I'll only use half the bag and if worse comes to worse I can melt the rest of the chocolate & have fondue for dessert one night.

I got the recipe from Skinny Bitch in the Kitch, and I was not at all disappointed. I had to change a couple things based on what I had in my cupboard. But whatever I did worked and I cannot wait to make these again!

Here's what you'll need:

2 1/2 cups whole wheat pastry flour (I just used all purpose)

1/2 tablespoon baking soda

1 teaspoon fine sea salt

1 1/2 cups evaporated cane sugar (I used sucanat)

3/4 cup dairy free margarine

1/2 cup oil

1/4 cup ice water

1 tablespoon molasses

1/2 tablespoon vanilla extract

6 oz vegan chocolate chips

1 cup chopped nuts

*the original recipe calls for 1 1/4 refined coconut oil, but I don't have coconut oil so I substituted with the margarine and oil

Medium Bowl

Large Mixing Bowl

Mixer

Rubber Spatula

Measuring cups & spoons

Bakins Sheet(s) (greased or non stick)

Cooling Rack

Preheat the oven to 375. In a medium bowl, sift together salt, flour and baking soda (I didn't have a sifter, so I just whisked together the ingredients and it turned out fine) and set aside.

In your large (or mixing) bowl, combine the sugar, butter and oil and with your mixer, beat until creamy. Add the water, molasses and vanilla and mix until everything is combined. On a low speed, mix in the flour mixture gradually. Add in the chocolate chips and mix until just combined. The dough will seem like its too sticky, but its fine! Maybe its just because I used sucanat, but I added another 1/2 cup of flour and it really didn't change the dough's texture much so I just let it be sticky and baked them. You want to put about 2 tablespoons worth of dough on your baking sheet and have them be about 2 inches apart. I fit 12 on each of my sheets. Then bake them for 13 to 15 minutes, or until the centers are set. I baked my first batch for about 12 minuted and then the rest for about 10. Take them out of the oven and let them cool for 5 minutes before moving to the cooling rack (or just eat one after that, they're way too good to wait that long for!) My husband says they're the best cookies he's ever had...aww! Enjoy!