The Vegan Baker: Chocolate Chip Cookies
Home » Blog » Miyuki McGuffie » The Vegan Baker: Chocolate Chip CookiesBlogger-baker Miyuki McGuffie tries out a classic baked good, modelled after a US franchise's version.
When I was growing up, my experience of chocolate chip cookies went as far as opening a Cookie Bear Chocolate Chippies packet (dum-de-doooo!). As I got older my horizons expanded to the $1 Cookie Time cookie from my school canteen, the cookie selection at Subway, and the so soft (but so individually packaged) cookies sent to me by my Japanese grandparents.
I've always had a sweet tooth and I loved all of these forms of the chocolate chip cookie, indulging in them on a regular basis. Nowadays though, an interest in knowing what's in my food, making it myself, and making it vegan has me baking my own cookies.
With the wonderfully chewy Subway cookies in mind, I went searching for something similar—crunchy on the outside and soft on the inside. Chocolate chip cookies can come in a number of forms and my example is just a one of them. This recipe originally appeared on www.vegweb.com.
The adaptation I made to this recipe was a reduction in oil and sugar and a very slight change in method. Otherwise I'm posting it as-is, including the title, because it was too great to even consider changing. It is recommended that you use baking paper for these cookies as they will stick, even to a greased pan. The recipe made 12 cookies for me—it says 20 but I always seem to end up with less when it comes to cookies!
Super Easy Thin and Chewy and Crunchy Chocolate Chip Cookies
- 1/3 c vegetable oil
- ½ c firmly packed brown sugar
- ¼ c white sugar
- 3 tbsp water
- 1 tsp vanilla
- 1 c flour
- ¾ tsp baking soda
- ¼ tsp salt
- 1 c dairy-free chocolate chips (bulk-bin chocolate chips at New World and Pak n' Save are vegan, otherwise check the packet—most dark chocolates are okay)
Preheat oven to 150°C.
Mix the oil and sugars together in a medium sized bowl.
Add the water and vanilla. Mix well until the wet ingredients are fully incorporated.
Sift dry ingredients straight into the bowl of wet ingredients and mix.
Fold in the cup of chocolate chips. You can use more chips if you like. Nuts are also a nice addition. You can pretty much add anything you like.
Using a tablespoon, measure out the dough onto a baking-papered pan. You may need more than one pan. Leave 5 cm between each drop of dough to allow for spreading.
Bake for 15–20 minutes or until the edges are brown and the centres are pale. Remember to rotate baking pans halfway through if you're using more than one.
Leave to cool for 10 minutes before devouring.
Tue July 06, 2010 @ 11:22 PM
