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.