Christina's Chocolate Chip Cookies

 The proportions depend largely on the type of oven you're using along with other factors, but I've found that at least for chocolate chip cookies 1:1 is the best ratio.  Some people do vegan cookies with canola oil, which I don't like as much because they tend to fall apart.  But a more cost effective way to do might be with canola oil, and I don't know much about it.  I will say this recipe filled the house up with an awesome smell, and once I opened the container, everyone knew they were there.  But enough chit chat.  Let's get to the recipe.

Vegan Chocolate Chip Cookies Recipe 

Ingredients
2 cups flour
1 cup white sugar
1 cup brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
dash of cinnamon (just a dash)
1 cup of vegan butter (if you're in Korea, try Nuttlex or Better than Butter)
2 cups bittersweet chocolate chips

Directions:

In a large mixing bowl, combine the flour, white sugar and brown sugar, salt, baking soda, baking powder and cinnamon.  Stir together until mixed well.

Next, add the vegan butter and the vanilla.  With an electric mixer, mix the wet ingredients with the dry ingredients.  The dough should be slightly moist and a little piecy (If it's really oily then add more flour).  Then, mix in your chocolate chips.  If you have the time, refrigerate for one hour and try to do some writing (or play with your cats). If you don't have time, freeze for 15 minutes.  This will make the dough more consistent.

Preheat your oven to 350 degrees F or (175 C).  Then, cover your cookie sheets with a large piece of parchment paper and drop your dough into balls on the sheets.  

Place in oven and bake for about 8 to 10 minutes.  The cookies should have a light brown shade to them.  Let them rest for a few minutes.  They'll harden up a bit.  

Finally, scoop them out with a spatula and enjoy!  I like them with a glass of soy milk.  But do your thing.

Photo by Claire Harris