It's about time I'm blogging about this recipe!
I've made it the other day for the first time and my entire family raved about it!
Who doesn't love chocolate chip cookies!? Actually, that's another thing I really only started to familiar with once my husband introduced me to it! In Germany we have tons of other cookies, but I don't think the chocolate chip ones are famous.. at least not when I lived there (I grew up in many other countries and have been living abroad now for so long, I sometimes can't really remember!).
Anyway, after having splurged on quite a few (one could also say a lot.. depending if you count several shipments from Amazon all together! *lol*) new vegan cookbooks, I had to try one in particular when I had a major sweet tooth going on!
Colleen Patrick-Goudreau's chocolate chip cookies from
'The Joy of Vegan Baking'.
I alternated the recipe a bit and got 2 dozen cookies out of it instead of only 1 dozen. (They're still big!)
~* Colleen's Chocolate Chip Cookies *~
Yield: 2 dozen
*4 1/2 tsp Ener-G egg replacer [I used 2 Tbsp flax seeds, 1 Tbsp cornstarch + 6 Tbsp water]
*1 cup vegan butter [I used 3/4 c coconut oil]
*3/4 c white sugar [I cut it down to 1/2 c]
*3/4 c firmly packed brown or light brown sugar[cut down to 1/2c]
*2 tsp vanilla extract
2 1/4 c unbleached all-purpose flour
*1 tsp baking soda
*1-2 c nondairy semisweet chocolate chips [1 c for me]
*1 c chopped nuts, optional [I had none]
- Preheat the oven to 375F/190C for 15 minutes. If using a non stick pan greasing is not necessary, otherwise use parchment paper to line the cookie sheets.
- In a large bowl, cream together the vegan butter [or coco oil], granulated sugar, brown sugar and vanilla.
- In a food processor/blender whip together the egg replacer powder and water together [same goes if you use flax seeds], until it’s thick and creamy. Add this mixture to the creamed butter and sugar, combine thoroughly.
- In another bowl, sift together the flour, baking soda and salt.
- Gradually beat the flour mixture into the wet mixture until it begins to form a dough.
- When it is almost thoroughly combined stir in the chocolate chips and nuts, if using.
- I greased a tablespoon to scoop the dough and drop it easily onto the baking sheet.
- Bake 8-10 minutes, or until golden brown. [Mine took a little longer]
- Let stand for 2 minutes on the baking sheet itself. Then transfer the cookies to wire racks to cool completely before storing
Guten Appetit! =)