Monday, February 18, 2013

The Best Chocolate Chip Cookies EVER....

come from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero. 

This is my daughter's go-to recipe when she wants to make cookies. They are hands down the favorite cookie in this house. Chocolate chip cookies aren't even my favorite but these are just so dang good.Here's the recipe as copied from Post Punk Kitchen.

Chocolate Chip Cookies 
makes 2 dozen 2" cookies or 16 3" cookies

  •  1/2 brown sugar
  • 1/4 white sugar
  • 2/3 cup canola oil
  • 1/4 cup unsweetened almond milk (or your favorite non-dairy milk)
  • 1 tablespoon tapioca flour (every time my daughter has made these she has used tapioca starch and it's been fine)
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cups chocolate chips (If you want them to be vegan without the hassle, Ghirardelli semi-sweet chocolate chips are accidentally vegan)

Preheat oven to 350 F. Lightly grease two large light metal baking sheets.

Mix together sugars, oil, milk and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Mix in the vanilla.

Add 1 cup of the flour, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will be a little stuff so use your hands to really work them in.

For 3 inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes – no more than 9 – until they are just a little browned around the edges. I usually get 16 out of these so I do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.

For 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.

Ivy actually got distracted and messed up the recipe a little bit (she forgot to add the almond milk to the oil/sugar mixture and the salt to the flour mixture) and they still came out amazing, as you can see from the photo. She added the salt to the almond milk, per my advice, and added it to the dough mixture. 
Also, today she adopted a cat from our local SPCA shelter so here is a gratuitous cute cat photo. 

The kitty is unnamed as of yet. His name at the moment is "Bear" and he is 9 years old. He belonged to someone who died and left behind three kitties. Fortunately, they've all been adopted. Ivy doesn't really like "Bear" for a cat although seeing how big he is I understand the thought process. She just said, "Oh man, I could name him Totoro!" He has a very Totoro-esque roundness. But that's probably not going to happen. We'll see. 

UPDATE!!!  Kitty has now been named Lennie Briscoe. He's currently hiding out but we have confidence that he'll emerge soon. He was briefly introduced to two of our toy poodles and it didn't phase him a bit. 

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