Tuesday, May 29, 2007

Chocolate chip cookies for the cruelty-free crowd

David's sister, Jan, just paid us a visit and while she was here the two of us made some chocolate chip cookies together. Usually when I bake I go all out--butter, eggs, whole milk, the works. But Jan always seems to make the best chocolate chip cookies, despite the fact that they're vegan.

I don't know where Jan got this recipe from--we chose it because it didn't call for egg substitute (I didn't have any on hand and wasn't about to go back to the store). Jan found them a little greasy, but I thought they were just what the doctor ordered--especially after they cooled off a bit.

Vegan Chocolate Chip Cookies

1 cup margarine
3/4 cup brown sugar
3/4 cup granulated or turbinado sugar
2 teaspoons vanilla extract
2 1/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips

Preheat oven to 375 degrees.

Cream together the margarine and sugars in a large mixing bowl. Add the vanilla once everything has been combined nicely.

In a separate bowl, combine the flour, baking soda and salt. Slowly mix into the creamed mixture until incorporated (be careful to not over mix). Stir in the chocolate chips. (Mixture will be crumbly).

Form dough into walnut-sized balls and place on a cookie sheet (each sheet should allow 12-16 cookies). Bake for about 11 minutes. Cookies will flatten as they cool--don't worry!

Eat hot, maybe with some ice cream dolloped on top, or wait until they've cooled off (if you can!).

1 comment:

jan said...

I found the recipe we used on vegweb, it's called "Chocolate Chip Cookies for Champions"


The only thing we changed was we used regular soy margarine (Earth Balance, actually).

We used the 365 (Whole Foods) brand of chocolate chips, which I thought were very good. They stayed nice and soft even after the cookies had cooled and hardened up.