Tuesday, April 19, 2011

Chocolate Chip Cookies

I wanted this blog to focus more on the savory, but a majority of my vegan culinary background is in baking. So here is my award-winning* chocolate chip cookie recipe.  It's pretty traditional because I come from the school of "if it ain't broken, don't fix it."

2 1/2 c All Purpose Flour
1 1/4 c Brown or Turbinado Sugar
1 c (2 sticks) Margarine
2 Tbsp Ground Flax
6 Tbsp Hot Water
2 tsp Vanilla Extract
2 tsp Baking Soda
12 oz (1 bag) Chocolate Chips

Cream the margarine and sugar together until light and fluffy.  Make sure to scrape the bowl down often to ensure that the whole mixture is being mixed evenly.  This is important! Don't skip this step!

Once your margarine and sugar have turned a lighter shade of pale, you can add your vanilla and "fleggs" (flax eggs). To make your "fleggs," mix the hot water & ground flax until it's slightly goopy and resembles the texture of a beaten egg.  Anyway, add those to your creamed mixture & turn the mixer back on, scrape down the bowl, yadda yadda.  Your dough may break (this means it's going to look separated) but don't worry!

Add the flour in half-cup portions (I do this so it doesn't fly everywhere).  Scrape the bowl down often. Add the baking soda.  Scrape it down again. And one more time for good measure. Once everything is evenly incorporated, add the chocolate chips and mix again until just combined.

Your oven should be preheated at 350 degrees.  Line a baking sheet with parchment paper.  I use an ice cream disher for my cookies to ensure that they're all about the same size.  For bakery-size cookies (the big M.F.ers), bake for 10-12 minutes.  For normal sized cookies (about 1 Tbsp of dough), bake 8-10 minutes.

~bakery secret~
Shape your cookies before you bake them!  Flatten them into little discs and they'll cook more evenly.

*These cookies have never actually won an award. But I think they could.

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