I would have to say that the cookie is my favorite form of dessert. It’s handheld, you get all the flavors in one bite, and bonus, they’re easy to make. These cookies really bring the chocolate. If you’re a fan of crispy-edged corner brownies, then you’ll like these. They’re very brownie-like but slightly crisp all around the outside so you get that in every bite!
1 cup all purpose flour
1/3 cup unsweetened cocoa
1/2 tsp baking soda
1/2 tsp salt
1/4 cup almond milk
1 Tbsp distilled white vinegar or apple cider vinegar
1 stick Earth Balance vegan butter, softened
1/2 cup sugar
1/3 cup packed brown sugar
1/2 Tbsp vanilla extract
1 cup chocolate chips
Sift dry ingredients into a mixing bowl, set aside.
Add the almond milk and vinegar to a small bowl, set aside for a few minutes.
In a separate bowl, add vegan butter and both sugars. Stir to mix well. Add vanilla and almond milk/vinegar mixture. Stir until everything is thoroughly combined.
Working in 2 or 3 batches, fold the dry ingredients into the wet ingredients. Once everything is incorporated, fold in the chocolate chips.
Place the bowl of batter into the fridge for an hour. Batter can also be refrigerated overnight – just removed it from the bowl and wrap in plastic wrap.
Pre-heat oven to 350 degrees.
Scoop tablespoons of batter and drop onto a parchment lined baking sheet. (tip: keep a glass of water to dip spoon into in between every couple scoops and this will help prevent batter from sticking to your spoon).
Bake for 12-15 minutes.