Excellent cookies. If baked properly, these chocolate chip cookies are a perfect combination of being crunchy with a softer center.  

• 2¼ cups all-purpose flour 
• 1½ teaspoon baking powder 
• 1 teaspoon baking soda
• ½ teaspoon arrowroot 
• 1 teaspoon salt
• ½ cup white sugar
• ½ cup brown sugar
• ¾ cup vegan butter 
• 1½ teaspoon vanilla
• ¼ cup unsweetened almond milk 
• 2 cups vegan chocolate chips
• 1 cup nuts, pecans or walnuts, chopped

Preheat oven to 375°F (190°C).  Mix flour, baking powder, baking soda, arrowroot, and salt together in small bowl.  Beat sugars together with butter and vanilla in mixer. Slowly add flour mixture to batter. Milk can be added at this point to keep mixture from being too dry. Stir in nuts and chocolate chips.  Using a large tablespoon, drop dough onto ungreased cookie sheet. Cook for 10-15 minutes or until golden brown around the edges. Remove and cool.

Hints:

To give cookies you baked a couple of days ago that just-out-of-the-oven appeal, put them on a baking sheet pan, put in a 350°F (175°C) oven and heat for 3-5 minutes.

Arrowroot adds a crisp texture to cookies.