Anyway, since I don't make resolutions and because I have a killer sweet tooth, it should come as no surprise that I've got at least one go-to recipe for easy sweets. In fact, the chocolate chip cookie recipe below is one I've got memorized. It's based on the chocolate chip cookie that is on the back of a bag of Wegmans' chocolate chips, but that cookie was too crisp for me. I like my chocolate chip cookies to be soft and puffy. This recipe is pretty standard, but it makes cookies that everyone seems to love and that get all soft and chewy and gooey after a few seconds in the microwave.
Maggie's Vegan Chocolate Chip Cookies
2 sticks (aka 1 c.) vegan butter, at room temperature
1 c. white sugar
1/2 c. brown sugar
2 "eggs" (I usually use egg replacer)
1 tsp. vanilla
1 tsp. baking soda
2 3/4 c. all-purpose flour
Preheat the oven to 375 degrees.
1. Cream the butter and sugars using a stand/hand mixer.
2. Add the eggs and vanilla, blend well.
3. Add the baking soda, then add the flour in installments.
4. Add the chocolate chips and stir to combine.
5. Bake the cookies for 12-15 minutes or until just golden brown
- I'm sure you could use other egg replacers in this recipe, though I'd stay away from things like banana, as it would certainly impart a lot of flavor. Applesauce might work well.
- These cookies do spread a bit, but they shouldn't get all crazy and flat on you. I have found that they do change based on other factors (e.g., the temp of the butter, how well I cream things, humidity, etc.), so keep that in mind. Don't worry about adding all the flour though, unless the dough starts to come apart.
- Know what's great about vegan chocolate chip cookies? No risk of salmonella from the raw eggs! Eat the dough without care!
- I tend to make large-ish cookies, so mine usually take 14-15 minutes to bake. If you make especially small cookies, they may take even less than 12 minutes.
I'd have posted a picture, since I made these the other day, but we ate them too fast since I only make a half batch.Handled - food porn!