Tuesday, March 18, 2008

Perfect Chocolate Chip Cookies

I had to make four batches of chocolate chip cookies to get these just right. I can't stress how wonderful it is to get a great vegan cookie using no soy product (I started the endeavor for a friend who is intersted in veganism but scared because she is allergic to soy). Hence, the perfect vegean soy-free chocolate chip cookie:

2 cups unbleached flour
2 tsps baking powder
1/2 tsp.salt
chocolate chips (as many as you like - I did vegan organic semi-sweet chips, about a cup)
1 cup raw sugar (turbinado #1, sucanat works too but sucks up a lot of the moisture)
1/2 cup canola oil
1 teaspoon vanilla
1/4 cup water

VERY IMPORTANT-make sure all ingredients are at room temperature. I can't stress this enough!

Preheat oven to 350.

In a large bowl mix flour, baking powder, salt. Add chips. Make a well in the center and set aside.

In a medium size bowl mix vegan sugar and oil. Mix it well. Add the vanilla and then add the water. Mix it well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to. Scoop out the admittedly crumbly and hard to work with batter and shape it into balls and smoosh them on a greased cookie sheet (you'll see what I mean when you try it).

Bake for 5 minutes and then rotate and bake them for 5-7 more.

The cookies are done when they seem a little bit softer then you want them to be (they are pale compared to what you are used to and look slighly undercooked when they are actually done - I only cook mine 11 minutes total). They will harden up some as they cool.

Makes about two dozen, takes about 20 minutes!

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