Once upon a time I thought I had found the way to make the best chocolate chip cookies ever but my quest for delicious cookies continued. The problem with my early attempts was that it relied heavily on refrigerating the dough overnight which just doesn’t work for me. When I want cookies, I want them immediately. Not to mention, I found the results inconsistent, every batch coming out a little differently. I’ll be the first to admit that cookies are not my forte, but that’s really a result of me liking cookies more than any other treat, chocolate chip cookies especially. I just have no time for sub-par cookies in my life, so I generally wouldn’t even try to make them if I didn’t think the result was what I wanted.
Then this magical recipe entered my life. It’s not only the easiest thing ever, but it also doesn’t include any egg replacer that causes so many cookie mishaps. I messed around with this quite a lot but it is the simplest version that works the best.
There is a problem with these cookies though, you will not be able to stop eating them. They’re crispy and amazing. When still warm, they have the perfect chewiness. These are my dream cookies.
Chocolate Chip Cookies
1/2 c Earth Balance, melted
1/2 c brown sugar
1/3 c granulated sugar
2 Tbsp water
1 tsp vanilla
1 c flour
3/4 tsp baking soda
1/4 tsp salt
chocolate chips (I use about 6 oz)
Preheat oven to 300°
Mix EB and sugars with electric mixer until they are combined and have a sort of gelatinous, smooth texture. Add in the water and vanilla and mix until combined. In a separate bowl, mix together the flour, salt and baking soda. Mix the dry ingredients into the wet until you have a very sticky dough. Be careful not to over mix. Add in your chocolate chips. Spoon onto a cookie sheet in globs about the size of a tablespoon. They will spread out so don’t worry about the shape.
Cook for 14 minutes. Make sure you let them cool for at least 5 minutes before moving to a cooling rack, or eating.