There are so many chocolate chip cookie recipes out there and I've found there are two kinds: dense and not so dense. I think most vegan chocolate chip cookies I came across a dense cookie. I love this kind of cookie, like my chocolate, chocolate cookie recipe that is almost like a brownie. But sometimes I prefer a lighter cookie.
While going through Nana's recipes I came across the, "Original Nestle Toll House Chocolate Chip Cookie" recipe. There was a newspaper clipping about the history of the cookie at the Toll House Inn on the east coast in the 1930's. The baker was making chocolate cookies and mistakenly used the wrong chocolate which did not melt into the cookie as it should have - it just stayed their in chunks in the vanilla batter - thus one of the most famous cookies was born.
Original Nestle Toll House Chocolate Chip Cookies:
2 1/4 Cup flour
1 teaspoon baking soda
1 teaspoon salt
1 cup soft butter (margarine)
3/4 cup sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
2 eggs (I used powdered Energy egg replacer)
2 cups chocolate chips
1 cup nuts (I left these out)
Combine flour, soda, and salt.
Beat butter, both sugars, and vanilla in a large bowl. Add the egg substitute and beat once more. Slowly add the flour mixture until well combined. Stir in chocolate chips and nuts.
Drop rounded tablespoons of batter onto baking sheets.
Bake in a preheated 375-degree oven for 9-11 minutes, or until golden brown.
This is a fail-prove recipe.
Peanut Butter Swirls:
Since I cannot follow a recipe to save my life I did alter this recipe beyond veganizing it - I added peanut butter. I spread peanut butter across a piece of parchment paper and put it in the freezer for a few hours until it was hard. I took it out and quickly broken it up into little pieces. Since peanut butter defreezes quickly you need to work quickly to stir the little chunks into the batter before scooping the batter on the cookie sheet.
Cook as normal and enjoy the little bites of peanut butter goodness.