Tuesday, October 18, 2011

The 3 C's... Chocolate Chip Cookies!

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]

  1. 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.
  2. In a large bowl, cream together the vegan butter [or coco oil], granulated sugar, brown sugar and vanilla.
  3. 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.
  4. In another bowl, sift together the flour, baking soda and salt.
  5. Gradually beat the flour mixture into the wet mixture until it begins to form a dough.
  6. When it is almost thoroughly combined stir in the chocolate chips and nuts, if using.
  7. I greased a tablespoon to scoop the dough and drop it easily onto the baking sheet.
  8. Bake 8-10 minutes, or until golden brown. [Mine took a little longer]
  9. Let stand for 2 minutes on the baking sheet itself. Then transfer the cookies to wire racks to cool completely before storing


Guten Appetit! =)


  1. Val, Please send one through the internet (wouldn't that be nice?!) They look delicious. I do have that book and chocolate chip cookies are my favorite.

  2. Chocolate chip cookies are so wonderful :) I can't remember if I've made this recipe or not, but I really like the ones from Vegan Cookies Invade Your Cookie Jar!

  3. Oh there is no better therapy sometimes, than a warm chocolate chip cookie! Those look beautiful. I would love to hear about some German cookie recipes too! Don't hold out on us Val :)

  4. LOL Lisa,
    I agree, that would be awesome! :)

  5. Cassie,
    I have to try Isa's cookies next! I have the book here but haven't tried any yet. (Too many choices, too little time! LOL)

  6. Ohhhhhh my! Those cookies look amazing! I will have to try making them. Thank you! :)

  7. You're welcome and enjoy! :)

  8. Yum. You'll have to make batches of both cookies form each book and do a comparison taste test! You'll have quite a few cookies to get through but, as one knows, you can never have too many chocolate chip cookies.

  9. I know, right? ;) Next on my list will be some Halloween cookies & treats though, I think, letting my kids be involved as well.