1/2 cup brown sugar
1/4 cup white sugar
2/3 cup canola oil
1/4 cup soy milk
1 tablespoon cornstarch
2 teaspoons pure vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups chocolate mini chips [I used dairy, nut, and soy free chips: bag called "enjoy life"]
1) Preheat oven to 350 degrees F. Lightly grease two large light metal baking sheets.
2) Mix together sugars, oil, milk and cornstarch in a mixing bowl. Use a whisk and mix really well, for about 2 minutes, until it resembles smooth caramel.
*There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step:) Mix in the vanilla.
3) Add the flour, the baking soda and salt. Mix until well incorporated. Fold in the chocolate chips. *The dough was a little sticky for me so use a small spoon to create the small balls.
4) For 3 inch cookies, roll the dough into about ping pong ball size balls (makes about 16 cookies). Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes - no more than 9! - until they are just a little brown around the edges. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.
ENJOY with some homemade vegan vanilla ice cream (recipe will be added by Carol!)
(Julya's Favorite!)
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