Wednesday, March 10, 2010

compulsive cookie baking (?)

Yep, I've been compulsively baking cookies lately.

I absolutely cannot stop.

I think I made 5 batches last week. (No, I didn't eat all of them. Just several.)

I have 3 good fasting chocolate chip cookie recipes. They're all appropriate for different moods. One is the "happy vegan" chocolate chip cookie, they're really simple and don't call for any vegan specialty ingredients. They also just use oil, so no need to wait for your fat source to get to room temp. I made these on a whim the other day. They call for cinnamon, and I sometimes include it. It makes them taste like Mexican hot chocolate, so great! But, for a regular day, you can leave it out. I made these on a whim a few weeks ago, and I made, baked, and cooled them all in under 45 minutes!

I also love the very first vegan cookie recipe I ever tried from "I Like Food, Food Tastes Good: In the Kitchen With Your Favorite Bands." This was one of the first gifts Brandon gave me after we started dating. What's not to love about an indie rock cookbook!?

This recipe is from my beloved and often used "Vegan with a Vengeance" cookbook. I made these the other night and accidentally added an baking powder instead of the baking soda called for in the recipe. Some quick thinking reminded me that Debbie's Cookies call for both soda and powder. So, I also added the soda. It was a great mistake to make! It took the usually spread-y cookies and made them thicker and chewier. I'm very happy with the mistake!

Vegan with a Vengeance Chocolate Chip Cookies: (with Caitlyn's modification)

1 c. margarine, at room temperature
1 1/4 c. sugar
1 T. molasses
2 t. vanilla extract
2 1/2 c. all-purpose flour
1 t. baking soda
1 t. baking powder
1 t. salt
1 1/2 c. semi-sweet chocolate chips

Preheat the oven to 350F.
Cream the margarine and sugar until fluffy. Add the molasses and vanilla.

Add the flour, baking soda, and salt into the margarine/ sugar mixture. (NOTE: this cookie recipe actually doesn't use the dry/ wet mixing method. I like not messing up an extra bowl!!!)

Add chocolate chips.

Roll dough into 1 inch balls and place on the baking sheets, about an inch apart. I like to schmush them a bit, they won't flatten much by themselves.

Bake for 8 to 10 minutes until slightly browned. Allow the cookies to cool on the baking sheets for 5 minutes. Then transfer to cooling racks.

PS- If you're feeling adventurous, try these Chewy Chocolate Chocolate Chip Cookies from The Post Punk Kitchen. I also made these last week. They were great!


David T said...

Cindy reads your blog (as do I), but I think I need to make a specific suggestion to her to check out today's entry.


The Labontes said...

yuuuummmmmm!! mouth now watering.

Laura said...

wow, I made those same happy vegan cookies last week after googling forever for a vegan cookie without a lot of substitutions - they really are great! I froze mine and have been eating them one by one after warming them up in the toaster oven.

I'm eager to try your other recipes, too!

David T said...

"We" (OK, Cindy) made these yesterday--they're awesome!