Buttery, crispy-edged, gooey, tender Chocolate Chip Cookies with Walnuts. Vegan.
dough chill time30mins
Author: Kathy Patalsky
1/2cupvegan butterEarth Balance stick
2cupsall purpose flour
10ozchocolate chipsoat milk used
10ozwalnutshalves and pieces - raw
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Cream together the wet ingredients.
Mix in the dry ingredients and beat until fluffy.
Fold in the chips and nuts.
Transfer the dough to a bowl and cover with plastic wrap. Let chill for at least 30 minutes, and hour is better and overnight is best. Note: You could bake without chilling the dough, but the texture will be a bit fluffier and cake-like - with more moisture, less crisp and buttery.
Bake at 350 for 15 minutes. Underbake by two minutes for a gooier texture.
Cool on a baking rack for ten minutes before serving.
Tip: Since this recipe makes a large amount of cookies, I usually make about 6 cookies at a time and chill the remaining dough. The dough keeps very well in the fridge for up to a week, and you can even freeze for longer periods of time.