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When you think of chocolate chip cookies, I hope your connotation is childhood, simplicity, and smiles. If not, you might be like Harold Crick in Stranger Than Fiction, who doesn’t start living life until he eats a cookie made from scratch. Well, sort of, anyway.

So chocolate chip cookies were the last non-vegan food I had before my monthlong vegan challenge, which started January 7, 2010. I find with chocolate chip cookies, the less ingredients, the better they turn out. Just be sure to be generous with the chocolate.

Get your ingredients ready


2 1/4 cups all-purpose flour

1 tsp. baking soda

1 tsp. salt


1 cup butter

3/4 cup sugar

3/4 cup brown sugar

2 tsp. vanilla

1/4 teaspoon brandy (optional)

splash lemon juice (optional)

2 eggs


2 cups chocolate chips

1 cup walnuts (optional)


Mix the dry ingredients (flour, salt, baking soda). In a separate bowl mix the wet ingredients (sugar, butter, eggs). When creamy add the dry bowl of ingredients but remember to never overmix flour, and then stir in extras (chocolate chips, nuts, oats, etc.) by hand.

Scoop out the gooey batter with a tablespoon onto a cookie sheet, and bake at 375 degrees in the oven for about 10 minutes until you smell the melted chocolate you are moments from tasting.

Pour a glass of milk, soy milk, or rice milk, and enjoy!