Total Time: 21 min
Serves: 18 cookies
- 1 Tbsp ground flax + 3 Tbsp water
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup Earth Balance butter*
- 1/2 cup packed dark brown sugar
- 1/3 cup white granulated sugar
- 1 tsp vanilla extract
- 1 cup non-dairy chocolate chips
- Heat the oven to 350F. Place a piece of parchment over a baking sheet, or lightly oil a baking sheet.
- Combine the flax-seed and water in a small bowl. Set aside.
- Combine the flour, baking soda, and salt in a bowl. Set aside.
- Place the room-temperature butter (I place the cold butter in the microwave for about 10 seconds) in another bowl. Add the sugars and whisk vigorously for about 2 minutes. It should become light and fluffy and be a light beige color.
- Add the flax mixture and the vanilla to the butter mix, and whisk well until combined.
- Add the flour mix to the butter mixture and stir together with a rubber spatula or wood spoon just until combined – do not overmix. Add the chocolate chips and gently fold into the batter.
- Drop by the heaping tablespoon onto the baking sheet. Bake for 12-14 minutes, rotating once, until just barely beginning to brown on the bottom. They will look underdone on top. Remove from the oven and let cool on the baking sheet for about 5 minutes. Transfer to a wire cooling rack and let cool 10 minutes before enjoying – if you can wait!
– I recommend using the Earth Balance stick butter, as the tub butter can be a bit greasy. If you can’t find the sticks, make sure to use the “original” tub butter and not the whipped kind, and refrigerate the dough for 30 minutes before baking.
– Make sure the butter is not melted as this could result in flat cookies. You want to warm the butter just enough so that it can be creamed, but it should not be melted at all.
– I buy the Kirkland brand chocolate chips at Costco. They are cheap, fair-trade, and tasty – my favorite!
– These are rather sweet, but that’s how I like my cookies. If you like cookies that are a bit less sweet, decrease the brown sugar to 1/3 cup.