This is our version of the chocolate chip cookie classic. Many of you have tried this version and asked for the recipe. So, here it is! Hope you like it!
Makes about 3 dozen cookies or one cookie sheet of chocolate chip cookie squares.
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
7/8 cup of corn oil
3/4 cup sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
4 tablespoons of cornstarch mixed with 4 tablespoons of water (or 1/2 cup of tofu)
2 cups of nondairy dark chocolate chunks or chips
1 cup chopped nuts (optional)
Combine flour, baking soda and salt in a small bowl. Beat oil, granulated sugar, brown sugar and vanilla in large mixer bowl. Add the cornstarch (or tofu) and beat. (You may use a food processor or blender, if you like.) Gradually beat in the flour mixture. Stir in the chocolate and nuts (if using). Drop by rounded tablespoon onto ungreased baking sheets.
Bake in preheated 375º F oven for 9-11 minutes or until golden brown. Let stand for 2 minutes. Remove and cool completely on wire racks.
Cookie sheet version: Prepare the mixture and then spread into 15-10 inch pan. Bake for 20-25 minutes or until golden brown. Cool completely and then cut into squares.
*We veganized this recipe from the back of a bag of Nestle chocolate chips.