There are hundreds of chocolate chip cookie recipes out there and everyone has their favorite. But these truly are the best! They are thick, with an under baked center and exploding with chocolate. Soft and chewy, just like the perfect cookie should be! Once you try them, you’ll never toss away your precious discard again.
Mix ground flax and water in a small bowl and set aside. This is your egg substitute and it needs to gel first.
Cream together the vegan butter, both sugars, and vanilla in a stand or handheld mixer until smooth.
In a separate bowl, sift together flour, baking powder, baking soda, and salt.
Mix flax mixture into the butter/sugar mixture and mix until smooth.
Add flour mixture and mix again until well combined.
Add discard and mix again until smooth.
Stir in chocolate chunks and refrigerate for a minimum of 3-4 hours.
Scoop on a parchment lined baking sheet with a medium cookie scoop. Space well apart (6 per sheet, you will have to bake several trays if you only have one sheet, but that means more warm gooey cookies!)
Bake for 16-18 minutes.
*Vegan butters are made with oils; if you use real butter the water content will be too high to work in this recipe.Other ideas include: adding dried cranberries, macadamia nuts or any other mix-ins you desire.You can store these in an airtight container for up to 4 days, but they are best while fresh and never last past a day in my home.