This delightful recipe, a veganized version of the legendary Times's chocolate chip cookie, is the result of hours of research and more than 50 batches of cookies. In place of unsalted butter, this recipe calls for vegan butter, which provides plenty of flavor and just the right amount of spread. Instead of eggs, a combination of flaxseed meal and water provide structure and moisture, while granulated sugar and brown sugar — which are processed using animal products — are replaced with cane sugar and coconut sugar. Be sure to check the ingredient list on the chocolate, too: Sometimes even bittersweet bars contain dairy. The resulting cookie looks, bakes and tastes like a classic chocolate chip cookie. This recipe makes huge, bakery-style cookies, but if you want smaller cookies, use ¼-cup mounds of dough and bake for 16 to 18 minutes, or 2-tablespoon scoops and bake for for 10 to 12 minutes.
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Author
Erin Jeanne McDowell | 2020-02-19
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