I have had the Tollhouse chocolate chip cookie recipe memorized since I was ten or so. I’ve tried other recipes, and I really don’t think any one of them makes a cookie that compares to this classic.
One year at summer camp, we had a competition with another cabin to make the better chocolate chip cookie without a recipe. I was entirely confident in my ability to bring my team to victory because I knew exactly how much flour, sugar, butter, etc. to use. My certainty waned when we were told there were no measuring cups at our disposal. It turned out to be a narrow victory, after the counselors told us that ours was slightly more “edible” than the other team’s cookie. Oops. I guess I’m not as good at eyeballing measurements as I am at memorizing the numbers.
I wanted to bake something to bring to my coworkers tomorrow, and I didn’t feel like making it complicated or running out for special ingredients. I had a tub of Earth Balance in the fridge and decided to just veganize the whole recipe instead of adding eggs. The cookies turned out absolutely beautiful, and they’re equally as delicious.
VEGAN ‘TOLLHOUSE’ CHOCOLATE CHIP COOKIE (Makes 36 cookies)
– 1 cup Earth Balance or other butter substitute, room temperature
– 1 tsp. vanilla extract
– 3/4 cup organic (vegan) white sugar
– 3/4 cup brown sugar
– 2 flax “eggs” (2 tablespoons ground flax + 5-6 tablespoons warm water; let sit for 5 minutes to thicken/gelatinize; fresh ground flax works best)
– 1 tsp. salt
– 1 tsp. baking soda
– 2 1/4 cups flour
– 1 package dairy free chocolate chips (I used this brand, from Whole Foods)
1. Preheat oven to 375 F
2. Cream butter, sugars, and vanilla together until incorporated
3. Add flax “eggs” to butter mixture and beat together
4. Combine four, baking soda, and salt; stir together
5. Add flour mixture to butter mixture about 1/4 cup at a time
6. Drop cookies by spoonful or roll and place onto baking sheets lined with parchment. I used about 1.5 tablespoons of cough per cookie
7. bake for 9 to 10 minutes, until golden brown