Eco Lesbo Vego

Friday Feast: Chewy Vegan Chocolate Chip Cookies

On Halloween night, while Yankee Elv and I were waiting for trick-or-treaters, we decided to make biscuits. I mean, cookies. Since they were American style, they can be cookies just this once.

We made two types: chewy chocolate chip and pumpkin pie spice with white chocolate chips. The latter turned out too cakey. The flavour is great, but the texture is not right. However, if you think of them as something other than cookies (such as muffin tops), then they are super yummy. As for the former – the chocolate chip cookies – well, they’re only the most super awesome vegan cookies I’ve ever tasted.

So, here’s the recipe. We didn’t really change it much; but we did reduce the number of chocolate chips. Admittedly, this was only because we didn’t have enough chocolate chips… We actually changed the method more than the ingredients. Clearly we made smaller cookies, cos we ended up with 48 rather than the 25-30 the recipe said it would make. Also, to get a great texture and shape, Yankee Elv puts the tray full of unbaked cookies in the fridge for 5-10 minutes before placing it in the oven. This really helps for some reason and is not a trick I’ve ever used before. This may be why I’m typically bad at baking cookies. But these ones turned out great (thanks YE).

Chewy Vegan Chocolate Chip Cookies

Ingredients:

• 1 cup of softened vegan margarine
• 1/2 cup brown sugar
• 1/2 cup white/raw sugar (we used low GI cane sugar, which is kinda like raw sugar)
• 1/4 cup non-dairy milk
• 1 tsp vanilla essence (imitation is fine)
• 2 1/4 cups plain flour
• 1/2 tsp salt
• 1 tsp baking soda
• 300g vegan chocolate chips (the original recipe called for 12oz)

1. Preheat the oven to 180°C (350°F).
2. In a large bowl, cream the margarine, sugar and brown sugar.
3. Slowly stir in the non-dairy milk.
4. Add the vanilla essence.
5. In a separate bowl, combine the flour, salt and baking soda.
6. Add the dry mixture to the wet mixture and stir well.
7. Fold in the chocolate chips.
8. Drop small spoonfuls (slightly heaped teaspoonfuls) onto non-stick cookie sheets and refrigerate each tray for 5 to 10 minutes before placing them in the oven.
9. Bake for 10 minutes.
10. Remove from the oven and allow to cool slightly, until you can lift them off the tray with a spatula. Then place them on a cooling rack until they’re cool. Make sure you eat some while they’re warm though!

November 4, 2011 at 11:58 am Leave a comment