Ingredients

The following ingredients have 42 Servings
  • 2 1/4 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon ((optional, but highly recommended))
  • 1/2 teaspoon salt
  • 3/4 cup vegan butter ((brought up to room temperature))
  • 3/4 cup organic sugar
  • 3/4 cup organic brown sugar
  • 1/4 cup unflavored and unsweetened non-dairy milk
  • 1/4 teaspoon white vinegar
  • 2 teaspoons vanilla extract
  • 10 ounces vegan chocolate chips

Instruction

  • Whisk the flour, cornstarch, baking soda, cinnamon, and salt together in a large mixing bowl.
  • In a separate large mixing bowl, use an electric mixer to beat together the butter, sugar and brown sugar. Beat the mixture until the ingredients are completely combined and creamy.
  • Stir the milk and vinegar together in a small cup, then add them to the butter mixture along with the vanilla. Beat the mixture again until combined.
  • Begin adding the flour mixture to the butter mixture, adding about a cup at a time and beating it in before the next addition.
  • Fold in the chocolate chips.
  • Cover the bowl with plastic wrap and place it in the fridge. Chill the dough for 30 to 60 minutes, until it has firmed up a bit but isn't rock solid.
  • Preheat the oven to 375°F and line a couple of baking sheets with parchment paper.
  • Use a cookie scoop or spoon to drop rounded 2 tablespoonfuls* of the dough onto the baking sheets, leaving about 2 inches between them.
  • Place the baking sheets into the oven and bake the cookies until the dough has spread out and the edges are just barely beginning to brown, 9 to 10 minutes**.
  • Transfer the baking sheets to cooling racks and allow the cookies to cool until set before removing them from the baking sheets.