Honestly, I think chocolate chip cookies may be my favorite baked good. Chocolate chip cookies can vary so much though. It’s not just that they’re good or bad, but they can be chewy or crunchy or super sweet or a million other things.
So I made some cookies the other night, using the recipe from The Joy of Vegan Baking. I baked one batch but still had quite a bit leftover and threw it in the fridge for later. I never got a chance to bake the rest until two days later. When I took the dough out of fridge I remembered that refrigerated dough was supposed to be the key to amazing cookies, but as I scooped it onto the cookie sheet I was skeptical. The dough seemed a bit dried out even though I had covered it. Despite my faith in vegan recipes, I thought maybe the benefits of these tips may only apply to non-vegan ingredients.
I was so wrong. This batch of cookies was without a doubt the best I’ve ever made. Personally I thought they were at least twice as good as the batch made from the same dough that wasn’t refrigerated. They spread out just perfectly to make them the perfect balance of chewiness and crunchiness. They had the quality of tasting a tiny bit like a sugar cookie with chocolate chips, which I love.
So yes…BEST COOKIES EVER.