If you prefer a thinner, chewier chocolate chip cookie, this recipe from Tasty, substituting 1/2 cup of melted Vegan Earth’s Balance butter, and using 8 oz of dark chocolate chips (I use Enjoy life) and unsweetened soy milk for the non-dairy milk. I also sometimes bake the cookies for the full 15 minutes or longer if I want a slightly crispier cookie, though these will firm up as they cool. I mix these by hand instead of using a mixer. The greatest challenge with these cookies is that they never last long!