Perfect Vegan Chocolate Chip Cookies

Steps

1. 1

   Preheat the oven to 350°F (180 °C) (175°C (350 °F)) and line two cookie sheets with parchment paper or silicone mats, or alternatively spray them with oil.

2. 2

   Mix the ground flaxseed and water in a small bowl and set aside for a few minutes to thicken into a 'flax egg'.

3. 3

   In a large bowl using a handheld mixer or a stand mixer with the paddle attachment, beat the softened vegan butter and packed brown sugar for 1-2 minutes until the mixture is creamy and well-combined.

   Start 1-minute timer
4. 4

   Add the vanilla extract and the prepared flax egg to the butter mixture and mix until fully incorporated.

5. 5

   Stop the mixer and add the flour to the bowl. Sprinkle the cornstarch, baking soda, and salt directly on top of the flour.

6. 6

   Turn the mixer on low speed and mix until the dry ingredients are just combined with the wet ingredients; do not overmix.

7. 7

   Add in the vegan chocolate chips and stir them in by hand or using the mixer on low until evenly distributed.

8. 8

   Roll the dough into balls, approximately 1-2 tablespoons each. Place them on the prepared cookie sheets.

9. 9

   Bake for 10 minutes (or 12 minutes for larger cookies) until the edges are barely golden. The cookies should still look puffy and lightly colored; do not overbake.

   Start 10-minute timer
10. 10

    Let the cookies cool on the cookie sheet for 5 minutes to firm up, then transfer them to a cooling rack to finish cooling. They will continue to firm up and reach a chewy texture as they cool.

    Start 5-minute timer