Monday, January 26, 2009

The PPK's Chewy Chocolate Chip Cookies

Oh man.

I just made these. And I kind of want to die now. In the best sort of way.

The extra great part is that sometimes I'm a total genius and I manage to measure things really off. In this case it was more of a weird conversion/substitution, but whatevs. I used soy yogurt (teehee Amy!) instead of flax eggs, but spaced the fact that I didn't still need all of the liquid. So my dough was a bit thinner/stickier and I had to spoon it onto the cookie sheets instead of shaping balls with my hands. Sad.

Wah wah. Anyway. They are still amazing.



(And no that isn't a bite missing. I broke it when I flipped it over. I'm not that much of a piggy.)



Here's the original recipe- with some of my notes on substitutions and some other crap at the end:



Chewy Chocolate Chip Cookies from The PPK

Ingredients:
3/4 cup canola oil
2 cups sugar
2 teaspoons vanilla

1 tablespoon + 1 teaspoon whole flax seeds
1/2 cup soy milk

2 cups all purpose flour
3/4 cup dutch processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips


Directions:

Preheat oven to 350 F.

Grind the flax seeds on high in a blender until they become a powder. Add soy milk and blend for another 30 seconds or so. Set aside.

In a large bowl sift together flour, cocoa, baking soda and salt.

In a separate large bowl cream together oil and sugar. Add the flax seed/soy milk mixture and mix well. Add the vanilla.

Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again.

Roll dough into 1 inch balls and flatten into a disc that's about 1 1/2 inches in diameter. Place on an un-greased cookie sheet about an inch apart.

Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.




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- If you want to sub out the flax eggs- use 1/4 cup soy yogurt or silken tofu and reduce the soy milk to 1/4 cup as well.

- If you don't want/need to make these vegan at all- sub the flax for 1 real egg, and use cows milk instead of soy- 1/4 cup instead of 1/2.

- I reduced the chocolate chips in mine to less than half a cup and am still really happy with the way that they turned out. I also used whiskey instead of vanilla, because I am an alcoholic who can't get off the bottle. Kidding. It's delicious, though.

- This recipe makes a lot. Like a lot a lot. I ate about six cookies worth of dough and still ended up with about 3 dozen. So- share. Or make half a batch. Or just eat them all and don't tell anyone and I won't either. K? Deal. Also- don't eat all the dough. My stomach feels like hell now. GREAT. I am fat forever.

2 comments:

Rebecca Chernay said...

Don't lie. You couldn't even wait to take a picture before eating one.

Renai said...

They really are that good. I brought some to work and one of my coworkers literally stole the entire bag and hid it at his desk. Then he tried to steal my black licorice later. What a dick.

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