Tuesday, June 7, 2016

The Great Chocolate Chip Cookie


For months I've been weighing which of my chocolate chip cookies recipes to post first, while I'm working on  a  vegan chocolate chip. Then lo and behold a very close friend of our family, paid us a visit and brought by her vegan chocolate chip cookies. She said she'd been working on for some time. Most of the ingredients look like a very well known recipe for chocolate chips. Except for the butter is replaced with a vegan spread and the eggs with a non-dairy milk. In all honestly some of the best bakeries and bakers have based their chocolate chip cookie recipe on one recipe and reinvented it as their own signature cookie. I and my family were blown away by our friends vegan cookies. They stayed moist until the next day with no bread. I have tried to duplicate her pumpkin pie recipes before...  To my taste buds it didn't even come close to hers...She's got the delightful Vegan touch, I'm just glad she's my friend.

I've come to the conclusion that recipes are unique to the person making it...and unless you can translate every element they infuse into their recipe, you will not be able to get the exact same taste or the special touch the put into everything they make. Perhaps a delicious close second, but rarely the same. People have shared their recipes with me then they say show me what you would do with what I've given you. I'm always intrigued by the outcome and glad to see everyone's pleasure, when it turns out to their liking. Sometimes someone will say it tastes the same...not to me. Once in a while you create something even better. To me part of the whole fun of discovering the best treats.
This is a simple recipe....and to me it's easy to convert to Vegan.
.
Benefits of an Ice cream scoop and
a mix between butter and shortening
   

 pizza cookie

All butter and corn syrup recipe
ok how'd 10x get on
your cookie


Chocolate Chip Cookies Recipe 
crispy cookies (instead of all butter use half Shortening or a Vegan spread )

Dry ingredients
2 ¼ c. A/P Flour
1 tsp. Baking soda
1 Tsp. salt
2 C. Chocolate Chips
1 c. Chopped nuts







Wet ingredients
1 Sticks of Butter

1/2 c. shortening
¾ c. granulated sugar
¾ c. brown sugar
1 Tsp. vanilla extract
2 large eggs

  1. Whisk all the dry ingredients except the chocolate chips and nuts
  2. Cream softened butter and sugars, and blend in vanilla and eggs until fluffy and creamy.  
  3. Stir the sifted dry ingredients in slowly, then the chips and nuts if you are using them.
  4. Set the dough in the frig. an hour or over night. Bake at 350. for 10 to 12 min or until golden brown.
Cool the baked cookies on a cookie wrack...Before I had a cookie wrack I'd use the oven wrack from my toaster oven, or roaster pan, works great for medium to large cookies.






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*Vegan bakers Note* Replacing the eggs and dairy for these cookies
I have had really good results with flax seeds, but I grind my own...to a powder. All you have to do from there is whisk with a liquid. Post Punk Blog is very helpful with how to create vegan pastry...(replace with 2 Tbsp. flax seed powder or your favorite non-dairy milk) Which is why I highly recommend the formula there for the flax seed. Which is 1 Tbsp. ground flax seed with 3 Tbsp. = 1/4 c. of water to replace each egg. 









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