Wednesday, June 20, 2012

Eggless Chocolate Chip Cookies

I was craving chocolate chip cookies lately, and I happened to have a recipe that billed itself as "better than sex". I forget where the original came from, but I have it written down as coming from Yeah, That "Vegan" Shit, which does not in fact have a recipe for chocolate chip cookies called "Better Than Sex Chocolate Chip Cookies". 
The ingredients and instructions are pretty much the same, though, so whatever.
VwaV Chocolate Chip Cookies (No, I'm not sure what VwaV stands for. Go google it yourself.)
I halved the recipe, which yielded several cookies. My cookies are not vegan, since my margarine is just whatever was cheapest at winco. 

  • 1/2 c butter
  • 2/3 c sugar
  • 1 1/2 tsp molasses (1/2 tbsp)
  • 1 tsp vanilla
  • 1 1/4 c whole wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • as many damn chocolate chips as you want
  • Set the butter out in the sun in the bowl you want to use (don't unwrap it, there are bugs and dust out there) to warm it up to a reasonable temperature.
  • Preheat the oven to 350 F.
  • Cream together with white sugar until it's nice and fluffy.
Trusty spatulas work for this.
  • Mix in molasses and vanilla
I had my doubts about the molasses. It has such a strong smell.

After mixing in molasses and vanilla, the butter mixture should be light brown, about the color of normal cookie dough.
  •  Mix in the dry ingredients. I mix them together first, but you don't have to.
This food blogging thing isn't so hard...

Bam! Dough! It will be softer than normal cookie dough. This will result in thin, chewy cookies. If you're a cakey cookie person, add some flour.
 Let the dough sit while you find your chocolate chips. My pantry shelf is a swamp of winco bulk bags, and I bought these before I bought some other stuff. I don't know if the sitting is necessary, but it might give the whole wheat flour time to absorb some moisture.
Chocolate chips. The Hershey's "special dark" ones are actually the cheapest at walmart, beating out Nestle and Tollhouse, not to mention Ghiradelli.
  •  Add as many damn chocolate chips as you want. I follow the school of thought that teaches that there cannot be too many chocolate chips in a cookie, but that chocolate chips should be hoarded as much as possible without sacrificing the goodness of the cookie. I used half a bag for this half a recipe. It was about perfect.
That right there... beautiful.
  •  Put on a lightly greased baking sheet and bake for 8 minutes.
When making a new recipe, I make a small first batch to see how long to cook them, how they spread, if they'll stick, that sort of thing.
 While you're waiting, eat some cookie dough. You know you want to. And besides, this won't make you sick, at least until you eat too much sugar and get diabetes.
No fear of salmonella.
 See, could have packed a lot more on there. I left the first batch in a bit too long, so they're kind of stiff now. 8 minutes is about perfect.

Nicely browned. This batch stuck to the pan a little more than I would have liked, so I greased it for the next batch, which used up all my dough.

This is how they should look when you pull them out for minimum stiffness. Make sure they're a little puffy and not too browned.

Blurry cookies!
I hope you enjoy your chocolate chip cookies that could be vegan if you had fancy vegan margarine. I've made a valiant effort to eat too many of them.
Because they are delicious.

1 comment: