Best vegan chocolate chip cookie recipe ever?

The following vegan chocolate chip cookie recipe is so easy and the best we have made so far. It’s by the Good Housekeeping Test Kitchen. Eight members of our volunteer staff (2 vegans, 5 vegetarians and 1 undeclared) baked up a batch over the holiday weekend, and ever single one gave this recipe a big thumbs up, adding it is the best batch of cookies they ever made.

The recipe’s introduction says:

Whether you’re dabbling in veganism, or you’re a pro at this plant-based lifestyle, you’re surely still craving your mom’s ultimate chocolate chip cookie. Look no further for a rich and decadent (vegan!) baked good, stuffed with chocolate chips, perfectly paired with a glass of milk (almond, oat, soy — the choice is yours). Instead of using vegan butter for [these] vegan chocolate chip cookies, we opted for oil, ensuring that you can make these with ingredients you already have in your pantry.”

Ingredients

2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. kosher salt
1/2 c. firmly packed dark brown sugar
1/2 c. granulated sugar
1/2 c. canola oil
1/4 c. water
2 tsp. pure vanilla extract
1 c. bittersweet chocolate chips
1 c. semisweet chocolate chips

Directions

In medium bowl, whisk together flour, baking soda, and salt. Toss with chocolate.
In second bowl, break up brown sugar, making sure there are no lumps. Add granulated sugar, oil, water, and vanilla and whisk to combine. Add flour mixture and mix until just combined (there should be no streaks of flour).
Line 2 cookie sheets with parchment paper. Spoon out 2-inch mounds of dough, spacing 2 inches apart. Freeze 30 minutes.
Heat oven to 375°F. Bake cookies, rotating position of pans after 6 minutes, until edges are golden brown, 9 to 12 minutes total. Let cool.

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Enjoy! How about trying them with homemade oat milk? »