MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Best Vegan Chocolate Chip Cookies Categories: Cookies Yield: 8 Cookies 1/4 c White sugar 1/2 c Brown sugar 1/2 c Vegan butter; cold 1/4 c High protein vegan yogurt 1 tb Vanilla extract (optional) 1 1/2 c All purpose flour 1 tb Corn starch 3/4 ts Baking soda 1 1/2 ts Baking powder 1 pn Sea salt 1 c Dark chocolate chunks Preparation time: 4 hours 15 minutes Cooking time: 15 minutes These bakery style cookies are guaranteed to win over you and all your friends! First, add both the white sugar and brown sugar to a large bowl or the bowl of a stand mixer. To cream the butter, you will want to make sure it's just out of the fridge. Do not leave at room temperature. In order to help with creaming the butter, cut the butter up into small cubes in advance and then leave it in the refrigerator until you're ready. Otherwise, you can also grate the butter into the bowl. Use either a hand mixer or the whisk attachment of your stand mixer to whip the butter until the sugar and butter are well-combined. Add the remaining wet ingredients--vegan yogurt and vanilla extract, if using--and mix until well incorporated. It'll look "broken," but don't worry--the fats will re-adhere when you add the dry ingredients. Then, add the dry ingredients--flour, baking powder, baking soda, corn starch, and salt. Mix again until the cookie dough just comes together and all the flour has been incorporated. Lastly, add the chocolate chunks and chocolate chips using a spatula. Place the cookie dough onto parchment paper or plastic wrap and shape into a log that's about 2-1/2" thick. Place the dough in the freezer for at least 4 hours, but preferably overnight if you want better results. When ready to bake, preheat your oven to 410°F. Cut your cookie dough into large hunks, about 1-1/2" thick pieces. Place them onto a baking sheet. I don't line them, but you can if you want. Make sure to give your cookies plenty of space (I usually only bake 4 per baking sheet), as they will spread. Refer to bake time for desired results: For bakery style cakey cookies with soft center: 11 to 12 minutes. For spread out cookies with soft center: 13 minutes. For spread out cookies with chewy center: 14 minutes. For spread out cookies with crispy edges: 15 to 16 minutes. The cookies will seem undercooked, but don't worry--they'll set as they cool out of the oven. Allow the cookies to cool on your baking sheet for the first 5 minutes. Then, carefully transfer them over to a wire rack to let them cool completely before enjoying. Cookies should be stored in an airtight container in the refrigerator and can last several days. Recipe by Joanne Molinaro Recipe FROM: MMMMM