Monday, November 13, 2006

Chocolate Chip Cookies

Sometimes you just need a chocolate chip cookie. You can also use the cookie dough for cookie dough ice cream, or just crumble the cookies for another version of Cookies and Cream.

1 cup vegan margarine, such as Earth Balance
2 tablespoons "flax eggs" (see note below)
1/2 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 tablespoons soy milk
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups vegan chocolate chips

Preheat the oven to 375 degrees F. Lightly grease cookie sheets or line with parchment paper (my preferred method – no extra oil and clean-up is a breeze).

In a large bowl, cream together the margarine and flax eggs until the flax eggs are evenly distributed throughout the margarine. Add the white and brown sugar and beat until smooth. Beat in the vanilla and the soy milk (warm soy milk is easier to use because it doesn’t make the margarine harden with the cold).

In another bowl, whisk together the flour, baking soda, and salt. Stir dry ingredients into the sugar mixture. The batter should be pretty stiff; using a hand mixer will make this step a lot easier! Finally, fold in the chocolate chips. Drop by spoonfuls onto cookie sheets.

Bake for 10 - 13 minutes in the preheated oven, or until edges are golden. Remove from baking sheet to cool on wire racks.

Note: While there are many ways to replace eggs in baking, my favorite method is to make “flax eggs.” I recommend making these in bulk; it’s easier that way. Combine 1/3 cup flax seeds with 2/3 cup hot water in a blender. Let sit for 15 minutes, then blend until the mixture is gelatinous in texture and whole flax seeds are no longer visible. One tablespoon of flax eggs equals one egg. However, if you use this egg replacer and you notice that your batter isn’t quite as liquid-y as it seems it should be, add 2 to 3 tablespoons water, soy milk, or other liquid. (This is why I have soy milk in this recipe.) Whatever flax eggs you don’t use will keep for 2 weeks in the fridge, so you’ll have some on hand for the future. (One tip for using flax eggs is to beat the flax eggs into the oil/liquid before adding dry ingredients, as I have done in this recipe. It helps distribute the magic flax all throughout your batter.)

12 comments:

  1. I love chocolate chip cookies!!!
    Your blog is super cool.

    Veggy regards from Brazil! ;o)

    Esther

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  2. Thanks so much for the flax eggs tip. My daughter is vegan (I'm vegetarian, but mostly vegan since I cook for her). She doesn't like to use chemical egg replacers, as she calls them, so this is a great idea. I also love your links on "why vegan," and have had her read them, as she tends to be VERY ingredient oriented when her reason for becoming vegan in the first place was her love of animals and hatred of their suffering. She's an awesome kid. I'm going to bake her some cookies!....Link

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  3. ahh! i think this cookies are delicious surely! i like chocolate ships but it's too expensive in Thailand...now i'm trying to learn cooking & baking, these recipes will help me! thx ^^

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  4. To Link--
    I'm glad I could be of service, both in the flax eggs and the philosophy departments.

    For those wondering what she was referring to, I provide these links:

    How Vegan?


    A Meaningful Life

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  5. These are the best chocolate chip cookies I've ever made, had, tasted, etc.
    An amazing recipe.
    I've made them three times. The first time with chocolate chips, then the second time with carob chips, and I over baked them a lot, third also with carob, and over baked just a teensy bit.

    I definitely like them better with chocolate chips and just out of the oven! This is now my delicious default choc chip cookie recipe. Thank you!

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  6. Anonymous5:38 PM

    If you are making you flax eggs from flaxseed meal, do you stil use the same measurements? I have used the formula of 2T flax meal to 6T hot water as 2 eggs in certain cupcake recipes with good results.

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  7. Anon--
    I would probably use the same ratio if you are using pre-ground flaxseed meal. It's basically the same idea.

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  8. Here's something I keep wondering about: If you're making cookie dough for ice cream rather than to bake, do you really need the egg replacer? Could you just add some extra soy milk, or would the texture be wrong? Have you tried?
    Thanks always for being so vegany-awesome :)

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  9. elf--
    Yep, you can skip the egg replacer if you're just using it for cookie dough ice cream.

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  10. johhnny8:16 AM

    I dont have flax seed, but could i use another egg replacer?

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  11. Johhnny--Yes, you could use another egg replacer. Flax seeds really are the best, though! Totally worth seeking out. I've also heard that chia seeds can be used in the same way as flax seeds.

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