These delicious cookies have perfectly crispy edges and chewy centers! Make them with either gluten free or wheat flour, depending on your dietary needs.
Combine the gluten free flour blend (be sure to use a blend that is made with The Plant Based Egg) and baking soda in a mixing bowl and whisk them together. (This is also when you would add The Plant Based Egg if you are using wheat flour.)
Add the three sugars, salt, vegan butter (I use Earth Balance Buttery Spread), salt, and vanilla to a large mixing bowl. Beat on medium-low speed for about three minutes, until the mixture is fluffy and the sugar is starting to dissolve. Then beat in the plant milk one tablespoon at a time. (I use Silk Original Soymilk.)
Scrape down the bowl, then add 1/3 of the flour mixture and beat it in on low speed. Scrape down the bowl and the beaters.
Add half of the remaining flour mixture, and stir it in by hand with a sturdy spatula. Add the rest of the flour mixture and stir it in as well.
Add your chocolate chips and chopped nuts, then stir to combine.
Once your dough has chilled, and you are ready to bake some cookies, preheat your oven to 350 degrees Fahrenheit. Shape your cookie dough into balls and place the dough balls on a parchment lined baking pan. You can make any size cookies that you like as long as they are equally sized. Be sure to leave sufficient space between your dough balls for the cookies to spread out while baking. Slightly flatten the dough balls if you are making larger cookies and leave them round if you are making little cookies.
The baking time will depend on the size of your cookies. Bake at 350 degrees Fahrenheit for 16 minutes if you are making 24 large cookies, and for 10 to 11 minutes if you are making 120 little cookies. (See the blog post photos to see how many of these size cookies fit on a half-sheet pan at one time.) In between sizes will require a cooking time in the middle. (It is always a good idea to bake a test batch of just a few cookies first to see how long they take for the size you are making in your oven.)
Place the baking pan on a rack. Allow the cookies to cool on the pan for about eight minutes, then transfer them to a rack to finish cooling.
Let any leftover cookies cool completely before storing them in a Ziploc bag. They will keep at room temperature for several days, and can be frozen for several months. Frozen cookies make great lunchbox treats! I also like to keep frozen cookie dough on hand so I can bake up a few cookies at a time whenever I want them. Just let the dough defrost and then bake according to the directions above.