Chocolate Chip Cookies

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Chocolate Chip Cookies

Who doesn't love a good chocolate chip cookie?  We certainly do around here.  Honestly, we are not very fancy chocolate chip cookie fans here.  We don't use cake flour, nor do we use specialty chocolate chips.  Indeed, Ghiradelli chocolate chips usually do the trick for us, since we usually have leftovers which we can later pop into our mouths ....
But we do like our chocolate chip cookies gooey and soft.  Studded with plenty of chocolate chips as an added bonus.  No nuts for us because I don't like them in my cookies.  Actually, I'm quite picky about nuts, since I only like to eat cashews and peanuts, as they are.

These cookies did not disappoint.  They were chewy and gooey.  Full of chocolaty goodness and sweetness.  They were plain and simple.  Good old fashioned chocolate chip cookies.

Recipe
Chocolate Chip Cookies
1 cup whole wheat pastry flour
1 cup all purpose flour
1 cup turbinado sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cups chocolate chips (we used semi-sweet)
2/3 cup vegan spread, such as Earth Balance
2 tsps vanilla
2 TBSP dark molasses
1/2 cup almond milk

Preheat oven to 350 F.
Mix the flours, baking soda, baking powder, and salt in a large bowl.  Then mix the sugar, milk, molasses, vegan spread, and vanilla.  Then fold the wet into the dry, and finally fold in the chocolate chips.  Refrigerate the dough for about 2 hours.  We use an ice cream scoop for the cookies since we like them large.  Bake for about 8 - 10 minutes.
Enjoy!