Let’s bake from the very beginning, the very best place to bake. The first question is what does everyone want in a chocolate chip cookie? Butteriness, a touch of brown sugar, crispness but also chewiness, vanilla, and what do you call those things? Oh yeah, chocolate chips. In this recipe, coconut oil creates buttery depth, a little cornstarch makes the cookies crisp on the bottom and chewy inside, and the rest—brown sugar, vanilla, chocolate chips—is already vegan so we’re good to go! One crucial rule for all drop cookies is not to overbake them. The tops should still be soft and the bottoms should be just this side of golden brown when you take them out of the oven. Then make sure you get them off the baking sheet within 2 minutes or so, because they do continue to bake on the hot pan even once they’re out of the oven.
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