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Chocolate chip cookies

Ingredients

1 cup (125g) flour
½ tsp (4g) baking soda
¼ tsp (2g) salt
¼ cup (60g) white sugar
¼ cup (60g) brown sugar
⅓ cup (90g) dairy-free chocolate chips
3 tbsp (45mL) non-dairy milk
2 tbsp (30mL) light oil or melted vegan butter
¼ tsp (1mL) vanilla extract

Instructions

Combine all dry ingredients in a bowl.
Stir in wet ingredients to form a dough. If it’s still dry and crumbly after mixing well, add more milk, 1 teaspoon at a time.
Form the dough into a cylinder, wrap it up, and chill for at least two hours.
When it’s time to bake, preheat oven to 325F (160C).
Form the dough into balls of your preferred size. They will spread out flat when they bake, so leave enough space between them on the cookie sheet.
Bake for 11 minutes.
Remove the cookie sheet from the oven and let cool for 10 minutes.
Transfer the cookies to wire racks to cool the rest of the way, or eat them warm.