Chocolate chip is by far our best-selling cookie. This vegan version, with its chewy texture and rich flavor, more than holds its own alongside the much-loved Toll House variety. You’ll need a few special ingredients for this recipe. Egg replacement powders are designed to simulate the binding and leavening properties of eggs. Vegan butter is a vegetable-based fat that typically includes a blend of oils (such as soy, palm, and canola), salt, and lecithin. Palm shortening contains no trans fats; it has a semisolid texture and neutral flavor very similar to that of standard vegetable shortening. Finally, be sure to use beet sugar or another sugar that is vegan. All of these are available at your local co-op or specialty market (such as Whole Foods).
3 cups unbleached all-purpose flour
1 teaspoon baking soda
2 teaspoons egg replacement powder (see this page)
1 teaspoon kosher salt
2½ cups bittersweet chocolate chips
½ cup (1 stick) vegan butter (preferably Earth Balance Vegan Buttery Sticks), at room temperature
⅓ cup palm shortening, at room temperature
¾ cup light brown vegan sugar
1 teaspoon pure vanilla extract
¾ cup water
MAKES TWENTY 3-INCH COOKIES
1. Sift together the flour, baking soda, egg replacement, and salt in a medium bowl. Add the chocolate chips and mix well to combine. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric mixer, cream the butter, shortening, sugar, and vanilla. Start on low speed and increase to medium for a total of 5 to 8 minutes, stopping to scrape down the bowl with a rubber spatula as needed. The mixture will be fluffy and very pale. Add the dry ingredients in 3 additions, alternating with the water. Stop halfway and scrape the bowl with a rubber spatula. Mix until just incorporated, about 1 minute. Be careful not to overmix: the cookies may become tough.
3. Transfer the dough to a medium bowl, cover it with plastic wrap, and refrigerate for a minimum of 2 hours. At this point the dough can be formed into cookies or stored in the refrigerator for up to 5 days. This dough also freezes well for up to 3 weeks.
4. Position 2 racks in the center of the oven and preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
5. Let the cookie dough warm at room temperature for 20 minutes to make portioning easier. Scoop the dough from the bowl with a large spoon or a #30 ice cream scoop and form into 1¾-inch balls. Place about 2 inches apart on the prepared baking sheets, flattening them to ½ inch thickness while maintaining the circle shape. Bake for 18 to 20 minutes, or until the cookies are golden brown. (These cookies don’t spread much, so they’ll look a little different than standard chocolate chip cookies.) Cool them on a wire rack for 20 minutes before serving. Store baked cookies in an airtight container at room temperature for up to 3 days.