These cookies deserve it, though. They are everything a cookie should be – soft, sweet, chewy, dense, rich, vanilla-infused, filled with melty chips……double drool.
I have been on a quest since, oh, about 1995, for the perfect vegan chocolate chip cookie recipe. I love all sorts of cookies: healthy, no-sugar ones, unhealthy, sugar-filled ones, and everything in between. If it’s a vegan cookie, I’ll eat it and be happy. However, my ideal cookie is chewy, soft, sweet, rich, with no nuts, and with a strong hit of vanilla.
I’ve been experimenting for a while with how to ensure soft, chewy cookies. I think it’s a combination of melted fat, more brown sugar than white, and slight undercooking. Averie at www.loveveggiesandyoga.com has some good tips and experimentation on how to perfect the chewy cookie. Her site is worth checking out for that and many other reasons.
makes 2 dozen, about
6 tablespoons Earth Balance or other vegan margarine
4 tablespoons coconut oil
1 cup brown sugar
1 teaspoon vanilla
1 tablespoon vanilla soymilk (or regular soymilk)
1/2 teaspoon salt
1 1/2 cups flour
1/4 teaspoon baking soda
1/2 to 1 cup vegan chocolate chips, as you like (I used vegan white chips in half of the dough and chocolate chips in the other)
Put the margarine and coconut oil and melt slightly in the microwave. You want it well-softened but not all the way melted. In my microwave, this takes 30 seconds.
Cream in the brown sugar. Add the vanilla and salt. Put the mixture in the refrigerator for about 45 minutes to an hour, or until the margarine mixture has solidified a good bit. You want it stirrable but not liquidy.
Take the mixture out of the refrigerator. Preheat oven to 350.
Stir the margarine mixture until it is creamy; add the soymilk. Add the flour and baking soda and chips.
Drop by teaspoonfuls onto ungreased cookie sheets. Bake about 8-10 minutes, or until slightly brown and just set in the middle.
Cool on cookie racks. Enjoy!