I’m wandering around my kitchen. I’m harboring a dull urge for chocolate. If I don’t indulge it soon, it will intensify. It’s nearing that time of the month. I fix a cuppa tea, grab my iPad and start tapping. I find an interesting recipe. One that intrigues me, and might take care of my chocolate craving, but also makes me pause. It’s a vegan chocolate chip cookie recipe. I know right, don’t panic–I had the same doubts as you may have with vegan food, the same issues with previous vegan recipes that were dry or odd tasting or awful. But this one would be different I hoped.
Stockton drove me to the store to buy the needed bittersweet chocolate chips. I had everything else in my cabinet like a good little baker. Always read the recipe ahead of time, cooks. Warning: this one requires you to chill the dough for at least 12 hours. No immediate treat gratification, but enough time to keep a chocolate craving from turning into a cookie monster.
Back at home, I set a mixing bowl on the counter. I stirred together the flour/baking soda/baking powder/salt before adding the chips so the flourish mix would coat them. Side note: I really like the feel of the Ghirardelli chips bag. It’s smoother than the other packages, the equivalent of Crane stationary to printer paper. I digress.
In a second bowl I mixed the sugars/oil/water until combined then I added the flour mixture to create the cookie dough. It looked good, like an imposter Toll House chocolate chip cookie batch. I think I might’ve added a teaspoon of vanilla extract at this point for flavor, but I can’t be sure.
As directed I chilled the dough overnight. I admit I did eat a nibble of the raw dough and it was glorious. Jump cut to Day 2.
I reach into my refrigerator and take out the chilled dough. With a hint of myrrh, ’tis almost the season, I portioned out balls onto baking sheets with a cookie scoop. The dough requires a little extra extra chill so I placed the baking sheets into the freezer for 10 minutes then sprinkled on sea salt, a gourmet must, before I baked them in my preheated oven. Then the magic happened.
When my oven timer announced the final countdown I put on my big oven mitts and pulled my cookie trays from the warmth. I stared at my cookies. My vegan chocolate chip cookies. I made vegan chocolate chip cookies. Oh. My. God.
The vegan cookies did not disappoint. A nice crispy crunch with gooey chocolate balanced with a hint of salt. At times I could taste a little too much of an oil flavor, but I’ll just try a different neutral oil next time. They don’t take the crown from my favorite go-to Smitten Kitchen crispy, chewy, chocolate chip cookies, but they’re still a great cookie. Most importantly, they satisfy that chocolate hankering. I win this month, cookie monster.
Do you ever cook vegan? What is your favorite chocolate chip cookie recipe? What are you cooking/craving this week? Tell me about it.