Chocolate Chip Cookies
WET:
½ C vegan butter
½ C butter flavored shortening
1 C brown sugar
1 C cane sugar or white sugar
1 C almond milk
2 Tbsp vanilla extract
1 Egg replacer (we ONLY use Just Egg) or flax egg (1 tbs ground flaxseed 2 tbs water, 10 min)
Directions:
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Pre-heat oven to 350 F and set aside wet ingredients into a larger bowl with dry in a medium sized bowl.
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Combine dry ingredients, we recommend sifting or mixing with a wisk, set aside.
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Cream butter and shortening with sugars in stand mixer bowl. Pour milk and vanilla extract into a measuring glass.
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Add ½ of dry ingredients
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Add remaining dry ingredients and mix dough until no lumps remain
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By hand, use spatula to lightly HAND MIX in chocolate chips into dough.
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Freeze for 30 minutes.
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Bake 12-15 minutes in pre-heated oven. Depending on how you like your cookies.
DRY:
4 C AP flour, unbleached
2 tsp baking powder
2 tsp baking soda
4 tsp cornstarch
1 tsp kosher salt or ½ tsp table salt
1 C dark chocolate chips
***Optional Grandma Lola tip- Want to make an ultra-sweet and flavorful version? Try replacing ¼-½ cup of flour with vanilla pudding mix. These are not recommended for those counting sugars or carbohydrates.
Makes about 24-32 cookies, depending on size