Perfect 'Tollhouse' Cookies!
I decided the perfect vegan chocolate chip cookie had to be just like Mom's was- chewy, soft, not too sweet, and with a hint of crunch along the edges. The cookies match that. I've fooled plenty of people into thinking they're just plain ol' chocolate chippers...and they are, only considerably healthier!
1 cup vegetable shortening, straight from the fridge if available
1 teaspoon vanilla
3/4 cup sugar
3/4 cup brown sugar
1/2 cup unsweetened applesauce
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/4 cups whole wheat flour
1/2 cup vegan chocolate chips
Preheat oven to 375 degrees.
Using a stand mixer, cream together butter, vanilla, sugar, and brown sugar.
Add applesauce to mixture and beat until combined.
In a separate bowl, whisk together salt, baking soda, baking powder, and flour.
Add dry ingredient mixture to wet ingredients about 1/2 cup at a time, mixing all the while.
Once dough reaches a uniform consistency, remove from stand mixer and fold in 1/2 cup (or more to your liking!) chocolate chips.
Roll 1 inch balls or drop spoonfuls of cookie dough onto greased or lined baking sheets.
Bake for 9-11 minutes.
Makes 22-24 cookies.
Edges should be golden and chocolate should be gooey.