4 cups all purpose flour
1 1/4 cups white sugar
1 1/4 cups brown sugar
1 1/2 cups vegan butter (I use Earth Balance)
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon vanilla extract
2 flax eggs or 2 powdered egg replacers
24 oz vegan chocolate chips (I use Enjoy Life brand)
a few splashes of plant based milk if the dough seems too crumbly.
preheat oven to 350 degrees
In a stand mixer or large bowl using a hand mixer, cream butter and sugars together.
Add the vanilla extract and egg replacer and mix well.
In another bowl combine flour, baking soda, and salt.
Begin mixing the dry ingredients into the wet ingredients, and mix until everything is well incorporated.
Fold in the chocolate chips.
Scoop cookies using a small cookie scoop, or spoon, onto a parchment lined cookie sheet, leaving an inch or so between each cookie.
Bake for for 7 - 10 minutes. You want to take them out of the oven when they seem soft but are just beginning to brown. Leave cookies on the pan for a few minutes before transferring them to a wire cooling rack. They may seem extra soft but they will cool to the perfect consistency.
Yields 4 - 5 dozen cookies, depending on size of your scoop