Vegan Chocolate Chip Cookies
Ah, the elusive and controversial – almost biblical – chocolate chip cookie. There are sure to be several chocolate chip cookie posts on this blog before we are through. For a while there, I was captivated by the dueling flours of Jacques Torres chocolate chips cookies, popularized by the New York Times. I still maintain that the best chocolate chip cookie I have ever had is found in central Manhattan on the counters of Culture Espresso. But I am happy to say that my current favorite chocolate chip cookie is vegan! Accidentally, as it turns out. I did not make this recipe because it was vegan, but it turned out to be one of the best chocolate chip cookies I have ever tasted. When it comes to cookies, I am not personally concerned with thickness, but I do err on the side of crispy as opposed to chewy. These came out piled a bit higher than I might have liked but the texture is perfect – crispy on the outside with a traditional baked goods interior. And… the best part is…no butter!
what you need
2 cups all purpose flour
1 1/2 cups chocolate chips (see note below)
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup white sugar
1/2 cup dark brown sugar
1/2 cup vegetable oil (I use safflower)
1/4 cup water
Note on chocolate chips: Chocolate chips can fundamentally change a cookie. I prefer different types depending on my mood – from teeny, tiny miniature chips to oversized, large chocolate baking disks. These were made with your average-sized chip. In any case, 50% cacao or more is recommended. I usually buy Guittard chips (with Ghirardelli chips coming in a close second). These are made with Guittard Semisweets (orange package), but I am also quite fond of Guittard Akomas (pink package) and Guittard Extra Darks (red package). There is always the option to use closer to 85% cacao bars and chip them up yourself.
how to make it
Preheat oven to 350. Whisk dry ingredients (excluding both sugars) together in small mixing bowl and mix in the chocolate chips.
In large bowl, whisk together the oil and sugars or beat with a hand mixer until the mixture is light and fluffy, ~3-5 minutes.
Add the flour mixture to the sugar mixture and stir until just combined, careful not to overwork the dough. Form dough into 1-1 1/2 inch balls.
Bake cookies for 10-15 minutes (mine take a little longer after freezing).
Cookie hack!: If you’re like me, you a) want a cookie every single night of the week, and b) will by all means eat an entire tray (or package) of cookies if such an option is provided. Cookie hack: Make one (1) batch of cookies, freeze all cookies, and take them out, one at a time, one day at a time. Bottom line is you are supposed to chill the cookies for 12 hours before baking. I tend to make one or two right out of the shoot and they are great. They cook in 10-12 minutes. When you do freeze them, however, they will take more on the order of 15-20 minutes to cook through. You want them light brown on top.
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