Soft and chewy (and delicious!) chocolate chip cookies

Egg-free/Dairy-free/Nut-free

These are so good. The recipe comes from the Silk website, and we're giving it to you exactly as it was written by them. But, we used less chocolate chips than they did, with outstanding results. If you're looking for a crunchy cookie, this one isn't for you. It's soft and light, without being crumbly. Yummy.

Ingredients

• 1 cup unsalted butter or organic shortening (we used Earth Balance 100% Vegan margarine) 
  
• 1/2 cup brown sugar
  
• 1/2 cup sugar
  
• 1/4 cup Vanilla Silk Soy Milk (we used another brand)
  
• 1 teaspoon vanilla (extract? that's what we used)
  
• 2 1/4 cups unbleached flour
  
• 1/2 teaspoon salt
  
• 1 teaspoon baking soda
  
• 12 ounces semisweet chocolate chips (we used dairy-free, nut-free chips)
  

Steps

• Preheat oven to 350.
  
• Cream the butter/margarine/shortening until light and fluffy. 
  
• Slowly add Silk, cream well, then add vanilla.
  
• Combine the dry ingredients in a mixing bowl.
• Add the dry ingredients to the creamed mixture, then fold in the chocolate chips.
• Drop by teaspoons on parchment lined cookie sheets. 
• Bake for 8 to 10 minutes.