(and you can make them soy free and nut free if you use enjoy life chocolate chips and good karma flax milk.)
2 recipes. the first one is made with oil (which is cheaper and easier to make soy-free, but the 2nd recipe is tastier, in my honest opinion)
Chocolate Chip Cookies - Isa Chandra Moskowitz
Makes two dozen two inch cookies or about 16 three inch cookies.
1/2 cup brown sugar
1/4 cup white sugar
2/3 cup canola oil
1/4 cup unsweetened almond milk (or your favorite non-dairy milk)
1 tablespoon tapioca flour (if you don’t have that, cornstarch or any other starch will do)
2 teaspoons pure vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups chocolate chips
Preheat oven to 350 F. Lightly grease two large light metal baking sheets. (or use parchment paper)
Mix together sugars, oil, milk and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Mix in the vanilla.
Add 1 cup of the flour, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will be a little stuff so use your hands to really work them in.
For 3 inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes – no more than 9 – until they are just a little browned around the edges. I usually get 16 out of these so I do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.
For 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.
if you want to make these soy-free, make sure you get the soy-free earth balance margarine or butter-flavored spectrum shortening and the enjoy life chocolate chips. and use almond milk or flax milk (if you want to also be nut-free.)
Chocolate Chip Cookies - via sticky fingers bakery
the cookbook says it Makes 12 large or 24 small cookies, but i’ve easily gotten 45 perfectly normal-sized cookies with my purple .75 oz disher
“This basic cookie recipe is our best-selling cookie to date. If you can master this recipe, the others will be easier than pie. But that is a whole other chapter, so let’s focus on cookies first.”
3/4 cup non-hydrogenated vegan margarine (recommended: Earth Balance)
1 cup plus 1 1/2 tablespoons (7.68 ounces) sugar
1 cup (7.7) ounces lightly packed brown sugar
1 teaspoon vanilla extract
1/3 cup soymilk
1/3 cup vegetable or canola oil
3 1/4 cups plus 2 1/2 teaspoons (1 pound, 1.25 ounces) all-purpose flour
1/3 cup (1.9 ounces) whole wheat pastry flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup chocolate chips
Preheat the oven to 350 degrees F.
Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer, combine the margarine, sugars, and vanilla and cream together with the paddle attachment until light and fluffy, 2 to 3 minutes. Scrape the bottom of the bowl and mix again to ensure all the ingredients are combined, about 30 seconds more.
In a separate bowl, whisk together the soymilk and oil. Slowly add the soymilk mixture to the sugar mixture and mix to combine.
In a separate bowl, whisk together the flours, baking powder, baking soda, and salt. Add to the sugar mixture and mix until a dough forms. Add the chocolate chips an stir to combine.
Scoop the dough onto the baking sheets with a spring-loaded ice cream scoop. Use a 2-ounce scoop for extremely large cookies and a 1-ounce scoop for normal. Leave 2 to 3 inches between each cookie and gently pat them down with your fingertips.
Bake for 9 to 11 minutes, until the edges of the cookies begin to turn golden brown. Using a spatula, remove the cookies from the pan and set on a wire mesh rack to cool.
via: STICKY FINGERS’ SWEETS: 100 Super-Secret Vegan Recipes by Doron Petersan (Avery; $27.50, February 2012)