So this past Wednesday, one of my little bros turned 17, and I wanted to make him something nice that I had all the ingredients for: cookies! I asked what kind (I threw gigantoid peanut butter oatmeal ones out there first, hoping he’d jump on that bait because I really wanna try those, also suggesting double chocolate chip and regular chocolate chip). Since he’s not a big pb fan (I am now doubting if we are blood sibs), he selected the double chocs. Not a bad choice, though.
In the end, I still decided to make a half-batch of double chocolate and of regular choco chip, simply because I’ve wanted to make (and eat) the chocolate chip cookie recipe from Vegan with a Vengeance. Boy I’m glad I did, cuz the recipe I used for the double chocs from the PPK yielded massively spread cookies the thickness of credit cards. This is probably all my fault, because I:
- halved the recipe, which can lead to mistakes.
- subbed 2 t. cornstarch whisked with 1/4 c. water, where 2 t. flax meal whisked with 1/4 c. soymilk should have been, and hoped for the best.
Feeling glad that I didn’t use all of what little sugar and chocolate chips I had on these crumbly, rinky-dink (but still delicious) cookies, I set about whipping up the chocolate chip cookies, which came out like a dream. They tasted just like my mommy used to make: buttery, chewy, loaded with chocolate, and really rich and satisfying. So, carefully lining the bottom of a cookie tin with the tasty unleavened double chocolate cookies, I placed the homestyle choco chips, heavenly little clouds, on top. When I brought them to my brother’s school*, he loved both of them. I think he’s kinda new to the vegan lifestyle, so I was happy to give him a good intro to it. Really good cookies (and cakes and other sweet things) are the way to bring someone to veganism, for sure.
The recipe for the wonderful VwaV chocolate chip cookies:
1 c. vegan margarine, at room temp
1 1/4 c. sugar
1 T. molasses
2 t. vanilla extract
2 1/2 c. all-purpose flour
1 t. baking soda
1 t. salt
1 1/2 c. vegan semi-sweet chocolate chips
Preheat the oven to 350F. Oil a couple baking sheets.
Cream the margarine and sugar (I did it with a whisk) until fluffy. Add the molasses and vanilla and incorporate.
Stir together the flour, baking soda, and salt in a separate bowl. Stir in choco chips.
Add this to the sugar-marg mixture and mix until a dough forms.
Roll dough into 1 inch balls and place on the baking sheets, about an inch apart. Flatten slightly; they don’t spread much.
Bake for 8 to 10 minutes until mildly browned. Allow the cookies to cool on the baking sheets for 5 minutes. Then transfer to cooling racks.
*Side note: When I went to see my bro at school, I waited for something like 15 minutes in the office trying to get a visitor’s pass. I came early to the school, but this kid’s lunch only lasts 30 minutes and I didn’t really want to deal with the hierarchical bs, so I went on to the cafeteria and found him. Nobody gave me a hard time, but apparently after I left he got called to the office, where the teachers told him I was “no longer welcome” at his school. I felt like such a bad-ass!