So simple, yet so magical.  It's hard to beat a good chocolate chip cookie.

INGREDIENTS:

• 1 1/4 C.  Flour (I use unbleached, All Purpose)
• 1/2 tsp. Baking soda
• 1/4 tsp. salt
• 3/4 C. Sugar (granulated)
• 1/2 C. Brown sugar (dark)
• 6 T. Butter (vegan)
• 2 T. Raw Coconut Butter (I like Artisana- can find in a health food store)
• 1 1/2 C. Chocolate chips (vegan)
• 1 tsp. Apple cider vinegar
• 3 T. Aquafaba (chickpea brine)
• 2 tsp. Vanilla extract

DIRECTIONS:

Preheat oven to 350°

• Mix flour, baking soda and salt in a medium size bowl until well combined.  Set aside.
• In a large bowl, cream together butters and sugars on medium to medium- high speed with an electric hand or stand mixer- about 3-4 minutes.
• Add vanilla, apple cider vinegar, and aquafaba (just pop open a can of chickpeas, drain off the juice, and you've got aquafaba!)  to the creamed butter and sugar mixture and blend another 1 or 2 minutes.
• Add the flour mixture to the wet ingredients in about 3 small batches.  Mix with a spatula or your (clean) hands until the dough is formed- try not to over-work it.
• Fold in the chocolate chips.
• On a cutting board or counter, lay out a sheet of plastic wrap.  Place your dough in the middle and form into a log (about 10 to 12 inches long and about 2 - 2 1/2 inches thick- stop giggling ).
• Roll the dough up in the plastic wrap and twist and secure the ends.  Place in the refrigerator for 4-6 hours or even better, overnight.

Okay, okay, okay, okay.  I know what  you are thinking.....Why in the hell do I have to put the dough in the fridge?  Can't I just bake it?  The short answer is of coarse, yes.  BUT, something magical seems to happen to the dough when you let it rest and cool overnight.  What is it exactly?  I don't know.   I'm sure somebody less lazy than I am could google and find out the answer.   But what does it really matter???  It makes the cookies better!   So do it....or not if you really, really don't want to.  It's your cookie fate, after all.  

Ok, back to the recipe.....

• Use a sharp knife and cut your chilled log into rounds, about 1/2" thick ( 3/4" if you want massive cookies) and place on a cookie sheet.
• Bake the cookies in the oven for 12-15 minutes.
• When cookies are done, remove from oven and let sit for about 5 minutes, then place them on a cooling rack to cool completely.

These cookies are buttery and slightly crispy with a chewy center.  Enjoy with a glass of almond milk or a cup of joe.....

I hope you give this recipe a try and you love these cookies as much as I do.  If you give it a go, let me know in the comments below!

{ debbie }