That chewy, chunky chocolate chip cookie you've been looking for

I am a baker of all sorts.

I like cakes, cupcakes, pies, muffins, heck, I'm even a sucker for pain-in-the-butt cinnamon rolls.

But cookies, we have what might be considered a tumultuous relationship.

Cookies are so finicky. If you don't have the exact ratio of sugar to butter to flour, well, your cookies are going to be a hot mess. They'll end up too sandy or too cakey or too dry. I am not a lover of recipes, I like to use my hands and estimate. So it's not really surprising that the majority of my cookies don't come out right.

But these chewy, chunky chocolate chip cookies, they are there for me no matter how many times I rebel against their stern measurements. In fact, they'll probably earn a spot in my cookie hall of fame.

Chewy chunky chocolate chip cookies
(Makes 20-26)
2 1/2 cups all purpose flour
1 cup white sugar
1/2 cup brown sugar
2 flaxseed "eggs" (2 TBS flaxseed, 3 TBS water, mix and let it sit for 10 minutes. LET IT SIT).
1 cup butter, softened
2 tsp vanilla extract
2 tsp molasses
1 tsp baking powder
1 tsp baking soda
1 cup vegan chocolate chips (I dig Enjoy Life)

Preheat oven to 350 degrees.
Mix flaxseed "eggs" and let sit for 10 minutes.
Blend dry ingredients (except sugar) in a smallish bowl.
In a large bowl, whisk softened (not melted) butter, vanilla extract, molasses, flaxseed "eggs" and sugar until thoroughly mixed.
Fold dry ingredients into buttery sugar mixture.
Roll into slightly-bigger-than-one-inch balls and place two inches apart on a greased cookie sheet. Bake for 15 minutes. Take out and let them settle for about 10 minutes.

Enjoy with a tall glass of almond milk.

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