Classic Chocolate Chip Cookies

I don’t think I have ever met someone who loves classic chocolate chip cookies more then my dad.  He also happens to be the best dad in the world, so I’m all about making him baked goods that he loves. Now, my dad is a meat and potatoes guy who dislikes most vegetables, could live off Velveeta mac n’ cheese, and has a can of coke every day.  Our food preferences couldn’t be more opposite, but these cookies transcend all boundaries.  They are crispy on the outside, soft and chewy on the inside, and have just the right amount of chocolate wrapped up in a golden brown exterior. Heaven in cookie form, how chocolate chip cookies should be.  This is the kind of cookie that you can not just eat one of!
While I’m all about reinventing recipes, there are some recipes that should not be messed with. Chocolate chip cookies is one of them.  It has taken me almost three years to prefect this classic chocolate chip cookie recipe and it was definitely worth all the disasters and near misses. This recipe is a home run!      

Whipping the butter for about five minutes before adding the sugar is a key element to the success of this recipe.  Whipped butter gives the cookies their light, melt-in-your-mouth flavor.  I use a small amount of ginger which accentuates the flavor of the chocolate chips as well as the dough.  Basically, it makes it taste like there are three chocolate chip cookies in one!  A tablespoon of maple syrup gives these cookies a crispy exterior and a soft, chewy interior.  Instead of white sugar, I use all light brown sugar because it helps keep these cookies super moist and punches up overall flavor.         
When making these for myself I use non-dairy butter or softened coconut oil, but I use regular butter when making them for my dad. Depending on my mood, I either use flax-eggs or regular ones.  I want people from all walks of the food world to feel at home here and enjoy my recipes 🙂  One of the best parts of using flax-eggs in this recipe is you can pig out on the cookie dough without worrying about eating raw eggs!  Delicious and dangerous at the same time 😉  Even if you go non-dairy or egg-less in this recipe, you can’t tell the difference in taste or looks.  I can attest to making this recipe with every combination of the previous substitutions and there is no difference. They come out amazing every time!

All that’s missing when these come out of the oven is a big glass of milk.  For me, it’s almond milk and for my dad, it’s whole milk.  Hey, whatever floats your boat!  As we are now in the Christmas season you will be seeing a lot more cookie recipes here.  I love eating cookies, as well as giving them away and spreading holiday cheer. Start the season strong with the tantalizing smell of these chocolate chip cookies wafting through your house!

Classic Chocolate Chip Cookies
vegan, dairy-free

1 cup all purpose flour
1 cup whole wheat pastry flour
1 1/4 tsp baking soda
1/4 tsp ginger
1/2 tsp salt
2 sticks dairy-free butter, room temperature* (can use regular butter)
1 1/3 cups light brown sugar
2 Tbsp ground flax seeds + 4 Tbsp water (if using regular eggs, use 1 egg + 1 egg yolk)
1 Tbsp vanilla extract
1 cup chocolate chips (make sure they are dairy-free if necessary)
1 Tbsp maple syrup

*I use earth balance brand.  You can also use one cup of coconut oil, softened (not melted).


1.  Preheat oven to 350 F.  Line two cookie sheets with parchment paper.  Mix ground flax seeds and water. Set aside.

2.  Whisk together flours, baking soda, ginger and salt.  In a separate bowl beat the butter until fluffy, about 5 minutes.  I use my kitchen aid for this, but hand mixers would work as well. (what about if you are using oil? Will coconut oil still get fluffy?)

3.  Beat in brown sugar until well combined.  Next add eggs.  Beat well. Add vanilla and maple syrup.  Beat until smooth.

4.  Slowly add dry ingredients to wet ones.  Right before fully blended, add chocolate chips to batter and mix until just combined.  Using a melon scooper, scoop batter onto prepared pans leaving about 2 inches between each cookie.  Bake in preheated oven for 10-12 minutes, or until the edges are just starting to turn golden brown.  The cookies will continue to cook as they cool.  Let cool on the pan for 5 minutes before transferring to a wire cooling wrack.  

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