These crispy chocolate chip cookies would make the creator of the original Toll House cookie proud—and they’re vegan. (If you prefer to use coconut oil, you can—that also ensures a chewy chocolate chip cookie.) For those with gluten allergies, check out our Gluten-Free Chocolate Chip Cookies.
- Yields: About 4 dozen
- Difficulty: Easy
- Total: 25 mins, plus 1 hr baking time
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 2 sticks (8 ounces) unsalted nonhydrogenated margarine, at room temperature
- 1 1/4 cups granulated sugar
- 1 tablespoon light (or mild) molasses
- 2 teaspoons vanilla extract
- 1 1/2 cups vegan semisweet chocolate chips (about 10 ounces)
- Heat the oven to 350°F and arrange a rack in the middle.
- Place the flour, baking soda, and salt in a medium bowl and whisk to aerate and combine; set aside.
- Place the margarine and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Add the molasses and vanilla and beat on medium-high speed until combined, about 2 minutes, stopping to scrape down the sides of the bowl. Add the flour mixture and beat on low speed until just combined (do not overmix). Add the chocolate chips and mix on low speed until just combined.
- Drop the crumbly dough 1 heaping tablespoon at a time onto an ungreased baking sheet, making sure the dough balls are spaced 2 inches apart. Roll each ball and press down to slightly flatten. Bake one sheet at a time until the cookies are just golden brown around the edges, about 11 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes; transfer to a wire rack to cool completely. Repeat with the remaining dough, using a cooled baking sheet for each batch.