1/2cupvegan butter, I recommend Earth Balance Vegan Buttery Sticks. Not melted.
1cuppacked brown sugar
2 1/2cupsall purpose flour
12ozdairy free semi-sweet morsels, Can use dark chocolate chips or chunks if you prefer.
Optional: Extra 1/2 cup dairy free semi-sweet morsels to add to the top of each cookie after baking.
Preheat oven to 375 degrees.
In a large mixing bowl beat vegan butter and coconut oil on medium for 30 seconds.
Add granulated sugar, brown sugar, and baking soda. Beat until combined.
Beat in eggs and vanilla.
Slowly beat in flour until all combined.
Stir in 12 oz of chocolate chips.
Spoon dough onto parchment paper lined baking sheet. I prefer smaller cookies so I use a small scoop but it's all a matter of preference.
Bake for 7 1/2 - 8 minutes. (If you're doing larger cookies you may require a little extra time.) Optional: As soon as you remove the sheet from the oven add a few chocolate chips to the top of each cookie. The cookies will be very soft so you can easily press the chips into the top. This ensures that every cookie looks every bit as chocolatey as it is!
Place cookies on a wire rack to cool.
To ensure you get the perfect cookie every time make sure you're doing the following:Carefully measure your ingredients. Too much flour makes cookies dry. Too little flour makes them soupy.Do not overcook them. I make smaller cookies and 7 1/2 minutes is the optimal baking time. Increase the time to 8 to 10 minutes for larger cookies but pay attention to them. Cookies should look a little doughy when you remove them from the oven with a bit of browning around the bottom. They firm up quickly while they sit to give you a deliciously chewy texture.