The ultimate chewy chocolate chip cookies

Ingredients

1 cup (8 oz or 2 sticks) of softened vegan butter (my favorite is Canoleo Margarine or Earth Balance)

1/2 cup brown sugar

1/2 cup sugar

1/4 cup non-dairy milk (I usually use soy or almond)

1 teaspoon vanilla extract or vanilla paste

2 1/4 cups flour

1/2 tsp salt (see notes)

1 tsp baking SODA

12 oz dairy-free chocolate chips

Instructions

1. Pre-heat the over to 350F.
2. In a large mixing bowl, cream the softened vegan butter and both sugars with an electric hand mixer until light and fluffy.
3. Add the non-dairy milk and vanilla. Mix well. Scrape the bowl and mix for a few more seconds.

Read more...