Alrighty, kids! Here it is. I promised that I would, someday, share my recipe for these decadent chocolate chip cookies. Well, someday is here. What?? These cookies are so chocolatey. They are mouth-watering. They are mixed in one bowl. They are ooey- gooey finger-licking delicious. And they are, believe it or not, vegan.
That’s right, my friends. No chickens, no cows, no sentient beings whatsoever, were harmed in the making of these cookies. You can even eat the dough! All of it! (though I wouldn’t recommend it because they are a whole lot better baked;)
I cannot count how many times I’ve made chocolate chip cookies in my life (never mind how many I have eaten). When I played around with veganizing the classic toll house cookie, I made the usual subs: vegan butter, flax eggs, vegan chips. A bit of a perfectionist, I started to make improvements here and there. I increased the brown sugar to white sugar ratio to given them a little more depth. Tossed in oats to give them some fullness. Subbed in aquafaba (flax eggs replaced) to make them lighter.
I found that chilling the dough before baking makes them rise more. (Purely a serendipitous discovery-one time I just didn’t feel like baking. I covered the dough and stuck in the fridge overnight.) The next day I found that chilled dough rolls into beautiful balls:
And baked up just a little more lofty:
In the oven at 350 for exactly 11 minutes , these guys cool on the pan for 5. Then off to the cooling rack, up to the lips and over the gums, look out tummy…