1 cup cold vegan buttery spread
1 cup sugar
1/2 cup brown sugar
1/2 cup applesauce
2 teaspoons vanilla
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 bag vegan chocolate chips (about 6 ounces)
Preheat oven to 375 degrees Fahrenheit.
Stir the vegan buttery spread around in a medium sized mixing bowl to soften it up. Add the 1 cup sugar, and stir the two ingredients together very well. It will look creamy.
Add the brown sugar, stir together again. Add the applesauce and vanilla, and (you guessed it!) stir together once more.
Now add all the dry ingredients, excluding the chocolate chips, at once and mix together quickly. Try not to over-mix. If the dough is too soft, add a bit more flour (around 1/4 cup). Mix in the chocolate chips and plop tablespoons of dough onto an ungreased baking sheet. You can flatten the dough balls slightly. Make sure to space each cookie at least an inch apart, because these actually spread when baking!
Bake for 9-11 minutes at 375. Let cool slightly on the baking sheet, and then remove and let cool completely on wax paper.
Notes: If you bake these at 375 for about 9 minutes, they turn out soft and chewy. They won't really look all that done, and if you touch the top of one it should yield slightly. If you bake these at 350 for 11 minutes, they'll turn out more chewy and have a "crispy-ier" outside. They'll be a bit brown around the edges when they're done.
Of course, I'm the only one who can really tell the difference between the two baking times...so it may just be all in my head! In any case these are the ONLY vegan chocolate chip cookies I serve to omnis--they taste much more sinful than other recipes. (Could it be the 1 cup vegan buttery spread?!)