Nestle Style Vegan Chocolate Chip Cookies

I came home the other night and found a jar of yummy, delicious, chocolate laden, chewy, perfect cookies waiting for me.  These cookies were so delicious I said, "Mom, please give me the recipe!"  Luckily, my mom shares really well!  This is a cookie recipe share from my mom who absolutely loves to bake!  While she appreciates all the raw desserts that I make, she just loves to indulge in homemade baked treats from breads, to cakes, to cookies.  These cookies are so easy and delicious, they will blow your mind and satisfy, really satisfy your sweet, chocolate, late-night, sinful cravings 100%.  I guarantee it :)

Vegan baking has a variety of egg substitutes to choose from but this recipe calls for a vinegar egg since we've found it works the best.  We always choose to bake using unbleached, unbromated flour which you can read about here.  Unbleached, unbromated flour has fewer chemical processes to go through is all around a healthier choice.  Often, I use organic whole wheat flour but whole wheat cookies aren't the best. Obviously, you can use whatever flour is your favorite or what you have on hand.

Chocolate is naturally vegan so when buying chocolate chips, buy the chips that do not say "milk chocolate" and you'll find it's vegan and usually made with cocoa butter.  Watch out for milk solids added to dark chocolate.  Carob is also a great option but has a slightly different flavor than chocolate but is still a delicious option.

Chocolate Chip Cookies

Pre-heat oven to 375°F

Ingredients:
2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup (2 sticks) vegan butter, softened
1 tsp. vanilla extract
2 vinegar eggs (1/4 cup almond milk + 1 Tbsp. vinegar)
2 cups vegan chocolate chips
1 cup chopped nuts (optional)

Directions:  
1. In a medium bowl, combine the flour, and baking soda.

2. In another medium bowl, add the vegan butter, sugar and vanilla.  Use a fork to gently beat the butter and sugar together until well combined and creamy.  Then add your vinegar eggs and mix again.

3.  Gradually add in the flour mixture and mix together until combined.  

4.  Gently add in chocolate chips and nuts and fold in until well spread throughout mixture.

5.  Onto a cookie sheet lined with parchment paper, drop rounded spoonfulls of your cookie mixture.

Bake for 9 to 11 minute at 375°F or until golden brown.

Allow cookies to cool on baking sheet for 2 minutes then transfer to rack for further cooling.

To store dough:  Wrap in waxed paper and refrigerate for an hour.  Remove from refrigerator and roll dough into a log.  Place your dough log in the refrigerator where it will keep for up to one week or in the freezer for up to 8 weeks.  These logs are great to have in hand for quick cookies!  Works for sugar cookies, too!  When you are ready to bake your premade cookie log, preheat the oven, prepare cookie sheet, then slice 1/2 inch thick rounds and place on cookie sheet.  Bake for 8 to 10 minute at 375°F or until golden brown.  This cookie dough works well when making your own vegan cookie dough ice cream!

I hope you enjoy this simple and delicious cookie recipe!!  You can follow me, the Venturing Vegan on Instagram, Facebook, and Pinterest for more vegan living daily.  Please feel free to share this free vegan recipe with those you love!