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Recipe Tuesday: The Best Vegan Chocolate Chip Cookie Ever. Seriously.

Filed under: Food Recipes & Cooking

After much trial and error (not to mention a stack of dirty dishes), I may have found it: the Best Vegan Chocolate Chip Cookie Ever. Seriously.

The genius of these cookies are in their simplicity; simple ingredients with a nice balance of brown and white sugar – the crisp and the chew. You won’t find some of the usual suspects that show up in other vegan chocolate chip cookie recipes here: (So, no tofu, soymilk or soy yogurt here, dude.) this is as pure as it gets.

Dry Stuff

1 1/4 Cup Unbleached All Purpose Flour
1/4 tsp baking soda
1/8 tsp salt

Wet Stuff

1/2 Cup Brown Sugar
1/4 Cup (White) Vegan Sugar
1 Stick (1/2 Cup) of Soy Butter (Earth Balance)
2 TBS of ground flax mixed with 3 TBS of Warm Water (allow to sit for 2 minutes)
1 tsp vanilla extract

Other Stuff
1 Cup Vegan Chocolate Chips


Preheat your oven to 300 degrees*

Sift your dry stuff. (A) Get all your wet stuff ingredients together. (B) Whisk or mix your wet stuff thoroughly with a spatula. (Do not beat)**. (C) Mix your wet stuff and dry stuff together; (again with a spatula not an electric mixer)** (D) You should have a nice stiff mousse-like dough. (E) Mix in your vegan chocolate chips. (F) Form your cookie dough with wet hands*** and place (with a good amount space between them) on a greased cookie sheet. Bake for 20 – 23 minutes at 300 degrees until golden brown.

* Lower cooking heat allows the cookie to bake even evenly and stay chewy.
** Electric mixer makes the dough too fluffy, mixing by hand allows for the right consistency to achieve the proper balance in your end result.
*** Forming with your hands ensures a uniform cookie.


  1. Comment by


    on #

    i’m going to try these – they look so easy! i’ve had terrible luck with vegan chocolate cookies in the past, i am STILL on the hunt for THE perfect one! maybe these will be it!

  2. Comment by


    on #

    I’ve made a few good vegan chocolate chip cookies but you can never have enough recipes. I always find one ingredient or another challenging or expensive to get so having some trust worthy combinations is extremely helpful.

  3. Comment by


    on #

    is the flax in place of eggs and if so can i use 2 TBS of ener g egg replacer. This came at the perfect time thanks!

  4. Comment by


    on #

    @ Li

    Yes. The equivalent of one egg. I like flax the best! Sometimes Ener G dries cookies out…

  5. Comment by


    on #

    Man, you are not lying. These cookies are amazing.

  6. Comment by


    on #

    ‘m trying to convince my friends that vegan baked good are sometimes better than the other kind and these will definitely be a help. Delicious!

  7. Comment by


    on #

    These cookies are fabulous! I made them two nights is a row. Very easy too.

  8. Comment by


    on #

    I made 3 batches of these cookies to bring to a party tonight, but I think my fiance and I are going to keep some at home (if we don’t eat them all before the party). They are totally, amazingly, fantastically delicious! Thanks so much for this recipe. :)

  9. Comment by


    on #

    UPDATE: I took these to the above-mentioned party and they were a huge hit! People couldn’t believe that such delicious cookies could be vegan – and I even got to talk about all the ways veganism has improved my life because of the cookies. Next time I will have to make at least 4 dozen though haha. I also left with 5 new friends. So make these cookies – and make the world a better place! (Oh, and I made sure to mention this website. I didn’t take all the credit :)

  10. Comment by


    on #

    I’m sorry if I’m out of line but man, your recipe plainly sucks. I followed all the directions and it turned out really terrible. We (my boyfriend and I) thought it must be baking soda cos it tasted soapy and funny so we made it again and baked it with baking powder but still, it tasted worse than the first one. *Sighs* So, it looks like I’m going to have to look for the Holy Grail of vegan chocolate chip cookies again.

  11. Comment by

    Jason Das

    on #

    Just made these. Totally awesome. (I used egg replacer instead of flax.)

    Sorry they didn’t work out for you, Nicolette. Not sure if you did something wrong or just have “unusual” taste, but anyone who thinks baking soda and baking powder can be freely interchanged plainly don’t know shit about baking.

  12. Comment by


    on #

    yeah, i just made these about 30 minutes ago and I can confirm they are the the dope pope. Even won over my carnivorous roommates. Suggestions: I like to add extra flax (for heartiness purposes) and a little bit of applesauce, which acts as a binder and adds a tiny flavor touch. Thanks for the recipe!

  13. Comment by


    on #

    I made these for a vegan friend. My “meat and potatoes” husband tried one, not knowing they were vegan. He loved them! I love how they contain flax, which I use all the time in baked goods for my 3 year-old. Thanks for the recipe!

  14. Comment by


    on #

    I just made these with my son (it’s Christmas eve). It is my first try at vegan chocolate chip cookies and I’m so glad I found this recipe. They came out great! Added in a smidge of apple sauce. Tried one batch as balls and one batch flattened, both are really good. We’ll bring these with us to our family celebration tomorrow so he can enjoy a treat after the meal, as well as sharing something he made with our family.

  15. Comment by


    on #

    These were great! Just made them for my family and my husband, kids and all LOVED them. A great Christmas Eve treat.

  16. Comment by


    on #

    I’m new to vegan cooking. I don’t know what I did wrong, but these cookies came out hard as a rock. They taste super good, but they’re so hard that I don’t want to share them with friends. Any ideas as to why they came out so hard? I did use egg replacer – equivalent to one egg – instead of the flax. The dough was very dry. I would appreciate any thoughts and also ideas as to good cookbooks, websites, etc., to help with my switch from vegetarian to vegan. (Note, I’m also a novice cook so basic cookbooks are best.) Thanks!

  17. Comment by


    on #

    Hi, I’ve recently become vegan and it’s hard! I tried these cookies and they were ok… Here’s my issue… I’ve also recently found out I’m gluten intolerant and used a gluten free all purpose baking flour. My cookies tasted… A little weird… I blame the flour I used. Has anyone tried using a gluten free flour and do they have a recommendation for one that makes my baking taste more like the non vegan fully gluten cookies I grew up with?

  18. Comment by


    on #

    @Jacqueline, I have been trying to perfect a gluten free and vegan cookie recipe, and yeah, it’s way hard. My favorite flours to use are sorghum, sweet rice, brown rice, tapioca starch, and potato starch. My most successful egg replacer is banana, but applesauce works as well. I’ve never tried flax, so I’ll do a little experimenting with this recipe. Good luck!

  19. Comment by


    on #

    Just made these and they were absolutely fantastic! Best vegan cookies I have ever made. I have been searching for the perfect chocolate chip cookie recipe for a long time and I am pleased to say that I have found it :)

  20. Comment by


    on #

    I am new to veganism so I apologize for my silly questions.

    Is the brown sugar you used organic and/or vegan I assume? Sometimes I see vegan recipes with brown sugar but they don’t specifically state vegan brown sugar – which has a different texture than the meat-laced brown sugar.

    And – are the earth balance sticks the same as what is in the tub of earth balance? I can’t find the sticks at my grocery store – but it is a big chain. I am going to a natural food store today and will look for the sticks..I assume it is the same thing?

    Can’t wait to make these for my nine-year old – thank you!

  21. Comment by

    Jason Das

    on #

    @ Angela,

    I’ve never heard of meat-laced brown sugar! Some white sugar (which is an ingredient in brown sugar) is refined with bone char. That would be your only concern from a vegan perspective, I’m pretty sure.

    Earth Balance from a tub should work fine for this recipe.

  22. Comment by


    on #


    I was joking:) I call any ingredient or food that had to use an animal to make it… Meat-laced

    I went to a co-op today and found the vegan butter and chips … I used organic white and light brown sugar…I followed the recipe exactly… These are awesome!! So so good. I can’t believe how much they spread too. My son loved them…He is my mini-me vegehead. Thanks for the great recipe:)

  23. Comment by


    on #

    I baked them 20 minutes and then took them off the sheet to cool.. They stayed nice and chewy and didn’t get hard. The third batch was a little hard I think because the oven was getting warmer…if you heat them in the microwave for about ten seconds they soften back up…the last two batches I kept a closer eye and took them out after about 18 minutes. Those ones stayed soft an chewy. Sooooo good! I only baked about four t a time because my sheet wasn’t very big and the cookies spread.

  24. Comment by


    on #

    These are really good and very easy to make. I used a 50-50 blend of whole wheat and white flour which worked well. Thanks for sharing the recipe.

  25. Comment by


    on #

    Holy Moly, those are some good cookies! The only thing i changed was using all turbinado sugar in place of the white and brown sugar. Also, mine needed to be baked for about 28 minutes. They tasted like Mrs. Fields cookies. My non vegan hubby and sister agreed!

  26. Comment by


    on #

    These cookies rock! My non-vegan boyfriend can’t get enough. I use maybe two to three tablespoons of apple sauce. Sometimes I add a handful of oats for variety and I always triple the vanilla and add a bunch of cinnamon. I use all raw sugar and a cup of whole wheat flour (with the rest regular flour). They are scrumptious. Enjoy!

  27. Comment by


    on #

    Hellooo I’ve been wanting to try this recipe, I was just wondering how many cookies it makes? And also, could I not use any white sugar in the batter, just all brown sugar? Thanks, Valerie.

  28. Comment by

    liz rondelle

    on #

    Cross your fingers! Everyone says this is good, co I will be making them for
    my son’s partner. He’s getting out of jail soon–animal rights issues–and I
    promised him a “cookie package” Five years of jail food and being a vegan–
    and keeping to it–haven’t gone hand in hand. Will let you know if he likes

  29. Comment by


    on #

    These are DELICIOUS!!! My only regret is that I didn’t make a double batch! I have tried many a cookie recipe since becoming vegan and these are hands down the best. The recipe made 20 medium sized cookies. Thank you for a truly yummy vegan cookie!

  30. Comment by


    on #

    I love the vegan divas cookies ! You should try them, I get the oatmeal raisin, chocolate chip or peanut butter! Are the best vegan cookies I have ever tried!

  31. Comment by


    on #

    I’m excited about this recipe – the cookies are in the oven as I type. However, I do feel like I got punked on the chocolate chip amount. I’m experiencing almost 1:1 dough to chocolate ratio. And one person made 20 with this recipe – I’ve got 9 cookies made. Am I a failure at baking? The picture only showed 6 cookies so I thought mine were modest sized. :S

  32. Comment by


    on #

    I must admit I was a little doubtful at first but oh my goodness, these cookies are simply the BEST!!The flax gives it a nutty taste which I love. I made these for my son who’s got multiple allergies and he LOVES them too. Double score :) Thank you for sharing the recipe!

  33. Comment by


    on # i added some walnuts and coconut oil MEOWZZZZZZ

  34. Comment by


    on #

    i just made these and they are wonderful! thank you SO much for this recipe. i am not vegan but i love experimenting with different kinds of baking recipes to accomodate friends adn this one is awsome!

  35. Comment by


    on #

    So. Everyone is my house loved them. I am going to have to make another batch tonight! Thanks for creating a cookie staple recipe for me :)

  36. Comment by


    on #

    I’ve experimented with the recipe as follows:
    Replace 1/4 white sugar with a tbsp or 2 of maple syrup
    Replace 1 cup choc. chips with 1/3 cup choc. chips + 1/4 cup walnuts
    Add 1/4 tsp cinnamon to the dry ingredients.
    I’ve made these cookies often enough to almost have the recipe completely memorized (which is special for me regarding my baking abilities).
    Thanks so much for sharing it.

  37. Comment by


    on #

    Delish!! Thanks for sharing this GREAT chocolate chip cookie recipe! I will def be making these again and again……

  38. Comment by


    on #

    These are AWESOME!! I made 10 huge, flat cookies and the texture/flavor is absolutely perfect! Thank you so much!

  39. Comment by


    on #

    @Jaqueline, I love to experiment with other flours for my gluten intolerant friends. I’ve found that a combo of coconut flour and Rice flour is pretty awesome. Generally, combining more that two flours is optimal, you sometimes have to lessen the amount of flour in the recipe though. I love to use shredded coconut as a binder in my gluten free cookies too….

  40. Comment by


    on #

    These are a WONDER! I am baking for a friend with an egg allergy and can’t keep my fingers off of them. Thanks for sharing (and making me a believer…flax meal…who would have thought?)

  41. Comment by


    on #

    These are good, but I wouldn’t go as far as to say the best. Also, there were waaaaayyyyyy too many chocolate chips — so many it was hard to get the dough to hold together to bake! I’d put in 1/2 as many, though then maybe you’d taste the cookie part more and that was not so delicious, in my opinion.

  42. Comment by

    Sugar Snap

    on #

    My husband and I loved these cookies. Mine came out super thick and delicious, my butter wasn’t terribly soft so it was a very very thick dough and they didn’t spread very much. I got about 4 big cookies and 8 or so small cookies out of the recipe.

    I followed everything exactly, except I eye-balled the chocolate chips, I don’t think it was quite a cup. I was probably a little heavy handed with the flour as well.

    Thanks for the recipe!

  43. Comment by

    Anne Stillwagon

    on #

    These cookies are freaking awesome. Unlike other cookies, they stay chewy. They also have amazing flavor.
    I’ll never make another chocolate chip cookie, and I’m not even a vegan (only a vegetarian).

  44. Comment by


    on #

    Good recipe, but the cookies always harden the next day. Why does this happen and how do I fix it?

  45. Comment by


    on #

    Well, I dunno what the actual baked, finished product will taste like, but I think I’ve eaten half of the dough since I’ve mixed it up! It’s most delicious, mmmm. The first batch is baking in the oven as I’m writing this, so if they come out well, I”ll post again… but OMG, is that cookie dough ever nummy!

  46. Comment by


    on #

    yummy! thanks for this kickass recipe!! delish!

  47. Comment by


    on #

    Wow!! These are the best chocolate chip cookies ever! I used white whole wheat flour and added dried cranberries and ground walnuts…the flavor was so tasty and non greasy like most cookies! Two thumbs up and I will need to make a second batch since the first one lasted 1 1/2 days between 2 people:)

  48. Comment by


    on #

    I quadrupled the recipe and followed the directions exactally. For some reason, my cookies taste like olive oil. Does anybody know what I might have done wrong? Thanks a bunch:)

  49. Comment by


    on #

    Just made them and these vegan cookies are fantastic! I did use baking powder instead of baking soda since that all i had and i left out the white sugar :) I cant stop eating them!!!! It’s so nice to find a good vegan cookie receipe becase the ones i buy at the store tend to be rather expensive and they dont taste all that nice. So thank you!!!!!!! :)

  50. Comment by


    on #

    I’ve made these cookies countless times, and people always love them! Then they’re shocked when I tell them they’re vegan. ;) I even have people requesting them frequently. This recipe’s definitely a keeper haha.

  51. Comment by


    on #

    Yep, it’s true. These are absolutely the best chocolate chip cookies ever. I was skeptical, not of the recipe, but my inability to bake but these cookies were so easy and came out awesome! It was hard to not eat up all the dough before they made it into the oven.

  52. Comment by


    on #

    @Jacqueline: It can be difficult becoming vegan. I am going from meat-eater to vegan. Let me say-it gets better because you know it’s better for you and the world. Anyhoo, with the gluten-free bit-one of my cookbooks says to use oatmeal as a flour-just mix it up in a blender til it looks like flour. You can use gluten-free oats to do this. I think some people are so sensitive they prefer not using any oats at all, but there are oat products that say gluten-free.

    I’ve tried this recipe twice already tonight. I did the first batch incorrectly in a number of ways-and they were still really good. Tried the dough before putting in the second batch-it’s even more awesome. (Hope I don’t burn them. :) –my oven hates me.)

  53. Comment by


    on #

    Thanks for everyone’s comments. I’m going to make these cookies. However because I’m 10 months clean and sober off chocolate I’m hoping CAROB will work instead. I’m really looking forward to using flax… much love to the chef!

  54. Comment by


    on #

    I made my first batch with Whole Wheat Flour, they were good but kind of tasted like health cookies.

    Now, with the right flour! I used Carob chips too, pretty tasty :)

  55. Comment by


    on #

    These are so good! My daughters helped me make them (and they were still delish). I doubled the recipe because one batch just isn’t enough. Thank you for the amazing recipe!! :-)

  56. Comment by


    on #

    Well I thought I would post how amazing these cookies are…crisp and chewy, but looks like EVERYONE who makes them loves them…except Nicolette:) I grind my own flour so mine were made with soft white wheat…fabulous! Thanks for posting this recipe and sharing (the others I found had the substitute egg stuff and I didn’t want to do that either).

  57. Comment by


    on #

    Oh… My… Goodness. These are definitely the best chocolate chip cookies I’ve ever had (vegan or non-vegan!). I am not vegan myself, but one of my friends is and I’m making it for his birthday – I just tried one from this recipe and I’m so excited to give him these! I made an extra batch to send to my meat eating boyfriend (I’m not going to tell him they’re vegan until after he tries it).

    If all vegan food tasted this good… I might actually consider it…

  58. Comment by


    on #


    I am not vegan, but was making cookies for a group in which one of the individuals has a severe allergy to a particular protein found in animal-based products. I did not want to make something that she was excluded from eating, but was a bit lost how to do so without eggs, butter, or milk. My experiences with manufactured substitutions have not been good ones, so I was thrilled to find information on the Punk Kitchen’s website about using flaxseed in the baking tips (highly recommend). However, their vegan cookie recipes called for ingredients like tapioca flour that would have to be hunted down (a pain in the ass).

    I stumbled onto this one by googling “best vegan cookie” and was amazed to realize that I had ALL the ingredients on hand. (Admittedly, my chocolate chips were not vegan. After reading the ingredients list, I realized that it was only because they had been processed in a facility also used to process milk chocolate and used them anyway as she is not quite THAT sensitive.)

    After reading the mostly glowing reviews, I decided that this was the one to try. Based on the information on the PPK website, I used 2.5T flax and 3T water to replace each egg. I quadrupled the batter recipe, but only doubled the chocolate chips (mainly because I had only one bag on hand, but reassured that James, Eo, and my own eyes felt that the recipe called for too many). That resulted in enough bater for fifty cookies (maybe 52 if you account for what I ate before baking). My preformed balls were roughly 2″ in diameter, but this dough spreads far more than any carnivorous recipe that I have used. I could only fit eight cookies to a full cookie sheet by arranging them in four rows of two in which each row was offset from those beside it (row 1: cookies at 1/5 and 3/5 of width, row 2: cookies at 2/5 and 4/5 of width, repeat rows 1&2). In my gas oven, they took 20 minutes to reach a light golden brown and I left them to cool on the sheets. The resulting cookies were only 1/8″ thick but roughly 4″ in diameter with the chocolate chips poking out.

    I bake regularly and well. As a result, I am picky and have specific ideas as to what baked products should be. These far exceeded my expectations. Both the dough and cookies were indulgently tasty (no “healthy” residue) I did not get any nutty aftertaste from the flax that others commented on, but my palate is not particularly sophisticated. While thinner than I prefer, the cookies stayed moist and chewy until they were completely demolished.

    A room full of carnivores deemed the cookies fantastic and expressed their disbelief that they were butter and egg free. I have been authorized to pass on their thumbs up. This review is a bit pedantic, but meant to include tweaks, yield, tips, and express the collective opinions of another 30 people.

  59. Comment by


    on #

    Pooh I’m excited for this recipe! My favorite teachers vegan and I’m maintop these asa end of the year gift! Wish me luck!

  60. Comment by


    on #

    I had hoes these would spread into big cookies. It they didn’t spread hardly at all. I recommend you make smallish balls and then will get a good yield from this recipe. My balls were pretty vig so they ate pretty thick cookies and I onky gor about 15 of them.

  61. Comment by


    on #

    we REALLY messed with the recipe–using agave instead of dry sugar required extra flour–much of which was ground up oats (in the vita mix) and some rolled oats too, to get a “cookie dough” consistency. so i added a bit more soda, which i probably won’t next time–i thought maybe i could taste soda a bit…and we used chia seed in place of flax. they still came out quite well. i like chia–requires no refrig and needn’t be ground–quite gluey and omega 3-y

  62. Comment by


    on #

    Did a cookie stand off this recipe and another vegan recipe and this cookie won out with the family. it’s the one that reminded us of mom’s infamous batch of cookies. ^_^ Thanks for posting it. The flaxseed egg is amazing!! ^_^

  63. Comment by


    on #

    These are the best cookies ever!!

  64. Comment by


    on #

    What a pleasure to run across your recipe. Over the past week, I had tried three versions of vegan chocolate chip cookies and was sorely disappointed. I was beginning to think that finding my interpretation of “a GOOD one” (without eggs and butter) might be impossible. This was until I tried your recipe. I followed it exactly and am so happy with the results. I may play with using different whole grain flours, but the cookies are already so good as-is. Thank you so much!

  65. Comment by


    on #

    I followed the recipe exactly except for one thing. I added a tiny bit of agave nectar in place of about a quarter of the white sugar. These came out perfect in texture and appearance and they taste good. However, I can see why some people would not like them. They do not taste like something I would get from a bakery or store. They have a slight “health food” taste to them. It’s hard to explain but if you normally eat a lot of sweets (like I do) you will understand and you will notice it. It is probably the flax seed that causes it. I like them enough to eat them and my husband likes them as well.

  66. Comment by


    on #

    Straight up. BEST VEGAN COOKIES EVER!!!

  67. Comment by

    Cookie monster

    on #

    These are the best cookies Ive had. And Imnot vegan. I made them for my brothers birthday and they are just delicious.

  68. Comment by

    Madeline Puckette

    on #

    We tried out this recipe tonight. Our adjustments were as follows:

    + 350 degrees for 16 minutes
    + EnerG egg replacer & flax blend with warm almond milk
    + chopped walnuts

    Noticed that the cookie dough had a very flaky texture that did not hold well together while making cookie shapes. perhaps the addition of vital wheat gluten would help. Upon baking, the cookie did not ‘melt’ into shape, so you’ll need to adjust it on the pan as desired.
    Here’s a pic of how they turned out
    Thanks! -Madeline

  69. Comment by


    on #

    DELICIOUS!!!! these are great… does anyone have any suggestions to substitute the sugar for an all natural sweetener? Thanks!

  70. Comment by


    on #

    Just tried this recipe. LOVED the cookie dough. Didn’t even get around to making actual cookies though. My two young boys loved eating the dough too!! Thanks for the recipe!

  71. Comment by

    Laura D

    on #

    I changed a few things.

    I used 1/2 C Organic Earth Balance Coconut Spread:

    Replaced the flax with Hemp Hearts:

    along with the water from recipe and 5 TBS water for high altitude.

    Only 3 hand full of organic VEGAN chocolate chips and 1 full hand of crushed pecans with a little left for the top.

    Recipe makes 6 LARGE cookies. My cook time was 20 minutes.

    They came out PERFECT-O-MUNDO!! Thanks a bunch xo

  72. Comment by

    Laura D

    on #

    RE: Comment by meaghan on September 17, 2012 1:08pm: does anyone have any suggestions to substitute the sugar for an all natural sweetener? Thanks!

    Response: Yes, use Organic Coconut Secret Raw Coconut Crystals found here:{keyword}&gclid=CLPDsLfv9LICFcKDQgodKXIAZA

    And Xylitol found here:

  73. Comment by


    on #

    great cookies! fantastic everytime. Made them for my vegan boyfriend and he ate them all in one night :)

  74. Comment by

    Sam Kear

    on #

    Great recipe! This was just was I was looking for. The last few batches of cookies I’ve made were too cake like for my taste. These came out perfect, chewy with a slightly crisp bottom.

  75. Comment by


    on #

    These really are excellent! Thank you for a great vegan recipe. I only changed a few things: I swapped in coconut oil for the soy butter, reduced the chocolate chips to 2/3 cup, and added 1/3 cup chopped walnuts. They came out crispy on the outside and chewy on the inside. Yum! My husband loved it so much that he ate a good bit of the raw cookie dough!

  76. Comment by


    on #

    Just wanted to say this recipe is still fantastic!! My cookies are so yummy-just the right consistency of chewy/crunchy.

  77. Comment by


    on #

    My husband have chocolate chip cookies and bourbon for V Day each year, so I’m making these right now. They smell delicious and the dough was wonderful (I may have cleaned the bowl and the spatula with my face..). I’ve got them on 300, but they are spreading. A LOT. Did I do something wrong? They are running into each other and I’m afraid I’m going to have one huge cookie when the timer goes off. =(

  78. Comment by


    on #

    *My husband and I..
    Sorry for that.

  79. Comment by


    on #

    I baked them for 20 minutes, it’s way too much, they were overcooked… And I heated my oven at 280° though!