Chocolate Chip Cookies

THANKY YOU ISA for showing us how it’s done. These are straight out of the picture on a Nestle Tollhouse bag of chips. Beautiful golden cookies that are perfectly crisp and soft. A one bowl recipe! This makes about 13 cookies. Or you can plop the batter in an 8×8” pan and make blondies…I did that so we could give samples at work.

1/2 C brown sugar
1/4 C white sugar
2/3 C canola oil
1/4 C almond or soy milk
1 tbsp tapioca flour
2 tsp vanilla
1 1/2 C all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 C chocolate chips

Combine sugars, oil, milk, and tapioca flour in a mixing bowl. Use a strong fork and really mix well, for about 2 minutes, until the mixture resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so do not get lazy on that step! Next, mix in the vanilla. Sift in 1 cup of the flour, the baking soda, and the salt. Mix until well incorporated, then mix in the rest of the flour. Fold in the choco chips. Roll them into little balls, and place on a greased, or parchment paper covered baking sheet. I usually get about 13 cookies out of a batch. You can flatten them a tiny bit if you want. Give them some room because they spread some. Bake at 350* – for me, 9 minutes cook time ensures perfection. What you’re waiting on is a nice golden color to show. Cool just enough to dig in!

Credit: Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz & Terry Hope Romero

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