If you know me well enough to know my first name and if my hair is brown and not blue, you'd know that I have a devoted affection for chocolate chip cookies. The aroma released as you open the oven door, the eruption of the ooey-gooey inside as you take your first bite - even just the sight of the little brown spotted circle of food is enough to release endorphins to last me the whole day.
But the life of a cookie monster is, at times, a challenge. I have discovered, that although I can spot a cookie in a cafe and use my sixth sense to tell what kind of cookie it will be (soft, hard, chewy, dry, etc.) and although I'm a professional expert at the art of eating the cookie, I lack the appropriate skills to bake them myself. I've tried so many recipes and so many times, and they've never been bad, but they've also never been perfect. That is perhaps because there is a science behind the art of baking, and a chemist, I am not.
Until last night. Last night I made my best batch of cookies yet. It's a recipe of vegan chocolate chip cookies by Faring Well (one of my favourite bloggers for minimalist plant-based recipes) that I've made now a few times. And before anyone becomes skeptical over a recipe that doesn't use the indulgent ingredient of butter or milk chocolate, I urge you to put one on your tongue before you say anymore. Go ahead. Try it.
Originally making these for my dear friend with a dairy allergy, I was surprised at how much the cookie tasted like an ordinary (non-vegan) chocolate chip cookie. Since then, I've been (dangerously) hooked, and with passion, practice and hunger, I've finally found and perfected my ultimate homemade chocolate chip cookie.
Here is the recipe to share, adapted from the one by Faring Well :
CHOCOLATE CHIP COOKIES
1/2 cup coconut sugar
1/4 cup maple syrup
6 tablespoons unrefined coconut oil (as a liquid)
1/2 teaspoon vanilla extract
2 cups any kind of flour (depending on your health preferences - I used all-purpose flour teehee)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 to 2 tablespoons almond milk (if the dough is too dry)
1/2 cup chopped dark chocolate
1. Preheat the oven to 175 degrees Celcius / just under 350 degrees Fahrenheit.
2. Mix the coconut sugar, maple syrup, liquid coconut oil and vanilla extract in a bowl until it's all combined and brown and goopy and sugary and probably a heart attack in a bowl.
3. Pour in the dry stuff - flour, baking soda, baking powder and salt - then mix all together until you get a dough consistency.
4. If the dough is too dry, add a splash of almond milk. If it's too runny, add a splash of flour.
5. Make little cookie dough balls on a sheet and put them in the oven for about 10 - 12 minutes. Check regularly. Personally, I like to take them out when you can tap your finger on the top of a cookie in the oven and it's firm enough to not stick to your finger, but soft enough to collapse a little. When you let them cool out of the oven, the cookies will firm a bit more without losing that chewiness.
I hope you enjoy these as much as I (very obviously) have.