#chocolate chip cookies

Been a lot of baking this last week.

Rainbow Chocolate Chip Cookies for LGBTQ+ Pride. Tasty and beautiful!

Ok, so let’s be clear here. I’m bad at cookies. I’ve never had the talent, before I went vegan I couldn’t make them work, after I went vegan I still couldn’t. My sister on the other hand; She’s like a cookie sorcerer. I don’t know what she puts in them, but her cookies are amazing, perfect, every time. She probably has a stock of cookie monsters on hand to sacrifice to dark powers for each batch or something.

So anyway, recently I found this recipe (which is awesome in it’s own right and you should totally try it) and I’ve basically been on a cookie binge ever since. I’ve made some healthy-ish modifications though, so I can justify eating them as much as I do. I have some weird health stuff that means I can’t eat a lot, so what I DO eat needs to have some extra nutritional punch.

Spell components

Essential

• 2 and a ¼ cups of wholemeal flour
  
• ¾ to 1 cup brown sugar (raw or white is fine too, but soft brown sugar makes them chewier)
  
• ¾ to 1 cup of vegan chocolate chips (I quite like chocolate buttons as well, or you could sub in sultanas)
  
• ½ teaspoon of salt
  
• 2 teaspoons of baking powder
  
• 2/3 cup of vegetable oil (or vegan friendly margaraine/butter, melted slightly)
  
• ½ cup of  non dairy milk
  
• 1 teaspoon of vanilla essence
  

Optional

• ½ to 2 teaspoons of cinnamon, to suit your tastes
• ½ a cup of vegan friendly protein powder (I find soy, rice, and pea protein all work fine in this recipe) AND bump the oil and non dairy milk up to a cup each, AND bump up the sugar by a ¼ cup AND add 2 tablespoons of ground linseed.
• You could also sub half a cup of flour for half a cup of rolled oats too :).
  

Brewing the potion

1. Pre heat the oven to 175 degrees C (350 F). Have a baking tray away from the oven, you don’t want it getting hot.
   
2. Mix all the dry ingredients together except the sugar.
   
3. Mix all the wet ingredients together with the sugar ( you can just throw everything in a bowl, but doing it this way means fewer lumps in the sugar and less work mixing)
   
4. Add the wet ingredients to the dry, and stir. The dough will be oily and seem a bit hard to work with, I find just mixing it with my hands is easiest at the last stage.
   
5. Once it’s all combined, throw spoonfuls on the ungreased baking tray (there’s enough oil in the mix already, but if you’re lazy like me baking paper makes clean up easier). You can flatten them if you want, depends on your personal preference. The cookies don’t spread out much but they do rise quite a bit.
   
6. Bake for ten minutes, then start checking them every few minutes. To check, just press the top of one lightly, if it’s just a bit softer than you like your cookies, then they’re done. They’ll harden up quite a bit once they’re cool.
   
7. Let them cool for a few minutes, then use a spatula or fish slice to take them off the baking tray and put them on a wooden board or wire rack etc. If they stay on the baking tray they’ll keep cooking and go hard on the bottom. If you’re lazy like me, just take them out of the oven a few minutes earlier than normal and let the heat of the tray finish the job. It’s not a perfect result, but who cares? They’re cookies.
   
8. Prepare to defend your cookies against marauders. 
   

I’m not good at deciding what to bake sometimes. I narrowed my choice down to two options and then just decided to make a half batch of both.

I couldn’t believe it’s December! My first Christmas in Australia was miserable and away from my family and friends. I missed the cold and snow, plus my place had a broken oven, so no baking for me. I always look forward to make different kinds of cookies and other treats for my family, colleagues and friends every Christmas. It killed me not to be able to do some baking not just cookies, but also homemade baked goods like muffins. Now that I have a working oven, I bake every chance I get!

I’m one of those people who needs a cup of coffee to function every single day. Coffee is life, can’t live without it. When I saw this recipe, I knew I needed to make it! I love coffee and all coffee based desserts. 

These cookies are amazing. They’re crisp on the outside and soft and chewy on the inside! My kind of cookie! I wish I used dark roast ground coffee instead of a regular one. The coffee flavour wasn’t as strong. They still came out delicious! This will be my new go to chocolate cookies recipe.

Espresso Chip CookiesfromWorld Market

Ingredients

¾ cups unsalted butter, melted

1 tbsp Dark Roast Fine Ground Coffee

1 cup light brown sugar

½ cup granulated sugar

1 tbsp Vanilla Extract

1 large egg

1 egg yolk

2 cups all-purpose flour

¼ cup  Unsweetened Cocoa

½ tsp baking soda

½ tsp kosher salt

1 cup Semi-Sweet Chocolate Chips

Directions

In a large bowl or stand mixer fitted with a paddle attachment, stir together the melted butter and coffee, let sit for a few minutes before adding the sugars and mixing together.

Add in the vanilla, egg, and egg yolk and beat until light and creamy, about 1 to 2 minutes on medium speed.

In a separate bowl, whisk together the flour, cocoa, baking soda, and salt. Add the dry ingredients to the wet ingredients in two separate additions, mixing between each one and scraping down the sides as needed.

Fold in the chocolate chips so they’re evenly distributed throughout the dough, then cover the dough in plastic wrap and chill in the fridge for 1 hour.

Preheat the oven to 325 degrees F.

Measure the dough into ¼ cup-sized balls and rolls them between your palms before placing them on an ungreased cookie sheet, leaving at least 3 inches between each cookie.

Bake the cookies for 15 to 17 minutes, the centre will still look soft, this is normal since you will need to allow them to cool on the pan for 10 minutes after baking. Transfer to a cooling rack after 10 minutes to finish cooling or enjoy immediately.

Easy Chewy Pumpkin Chocolate Chip Cookies | Eat Love Eat

Espresso CCC’s ☕♨️