Vegan Chocolate Chip Cookies
¾ c unsalted softened butter
1 c white granulated sugar
1 flax egg
3 tsp vanilla extract
2 c all-purpose flour
2 tsp corn starch
1 tsp baking soda
½ tsp salt
1 ¼ c chocolate chips
In a large bowl using, beat the butter for 1 minute on medium speed until completely smooth and creamy. If you have hand-held mixer or stand mixer use paddle attachment if you have one. I don’t have a mixer so I just use a spatula. Add the granulated sugar and mix until fluffy and light in color. Mix in flax egg and vanilla. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. Slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the chocolate chips until evenly distributed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days.
NOTE: Chilling is mandatory for this cookie dough.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 13 minutes. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1.5 Tablespoons of dough each, into balls.
Bake for 13-15 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with step 3. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
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