This post needs no narration -- just photos, recipe, and a strong recommendation that you bake these cookies pronto. And a thanks to the co-worker who shared the cookies, then sent the recipe!
These really are the best cookies I've made in a long time, not just the best vegan cookies. If you're not drawn to vegan stuff, just ignore that part and grab a mixing bowl.
Happy Vegan Chocolate Chip Cookies
Use vegan versions of these ingredients if you like. If you're not vegan, just use normal stuff. I'm not really sure what vegan flour, vanilla, or sugar are, anyway.
- 2 C unbleached flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp Cinnamon
- 1 1/5 to 2 C Chocolate chips
- 1 C sugar (my co-worker used 1/2 sugar, 1/2 agave)
- 1/2 C canola or vegetable oil
- 1 tsp vanilla
- 1/4 C water (I needed more -- try 1/4 C first, then another T or 2 as needed)
In a large bowl, mix dry ingredients except sugar (I accidentally included the sugar in this step, and everything turned out fine). Add chips. Make a well in the center and set aside. In another bowl, mix sugar and oil well, then add vanilla and water. Mix well. Add to dry ingredients. Mix well, but be careful not to overwork it (this is why I would not use your fancy Kitchenaid mixer for this recipe).
Drop by bablespoons onto cookie sheets. I use Exopat baking sheets, as seen in the photos below -- nothing sticks, ever! They're worth the investment. 
Bake for 4 minutes, rotate sheets and bake another 4-6 minutes. As with most chocolate chip cookies, you'll want to remove them when they seem just barely underdone, since they'll harden a bit as they cool. Allow them to cool for a couple moments before transferring to a wire rack; this is another reason silicone baking sheets are helpful -- you can remove the full Exopat sheet from the metal baking pan, letting the first batch of cookies cool faster and starting your next batch on a second Exopat.
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