Let me start by saying that while these cookies do not have any butter, they are not vegan. This is the chocolate chip cookie recipe that I grew up making with my mom. She took the chocolate chip cookie recipe that you can find on the back of the Nestle Chocolate Chips package and altered it a bit. At the time I think she subbed in oil for butter with the thought that butter isn't so great for you, but now it is a tradition and everyone expects these cookies at holiday gatherings. You end up with a thicker cookie and as I have found, if you cook it right (not too long!) then it is turns out thick and chewy and honestly, pretty darn good. Plus, not having to cream the butter and sugar (read: you don't need a beater at all for this!) makes these much quicker and easier to make.
Diary-free Chocolate Chip Cookies
How I Did It:
2 1/4 cups all purpose flour
1 tsp baking powder
1 tsp salt
3/4 cup canola oil
3/4 cup granulated sugar
3/4 cup dark brown sugar, packed
1 1/2 tsp vanilla
2 cups semi-sweet chocolate chips (remember: they better they taste, the better the cookie tastes)
1. Preheat oven to 375
2. Whisk together flour, baking powder and salt and set aside.
3. Combine oil and sugars together and mix well until well incorporated. Add in vanilla and eggs and stir until almost creamy.
4. In three sections, add in the flour to the wet mixture. Stir between each addition.
5. Add in chocolate chips and stir until evenly distributed. You many find it helpful to start with a spoon and then finish mixing them in with your hands.
6. Drop dough onto cookie sheets. Don't try to form into balls first - dough will be very wet and sticky.
7. Cook for about 8 minutes or until lightly brown on the edges and almost set looking in the center. Remove from oven and let sit for 2-3 minutes before transferring to cooling racks.