HOLY CRAP, DEEP DISH COOKIES

Tuesday, May 24, 2011 § 0

These are the best vegan chocolate chip cookies I've ever made. I'm going to go out there and say they're also the best vegan chocolate chip cookies I've ever consumed. They're soft on the inside, crisp on the outside, not too doughy, and are the closest you'll get to a Mrs. Fields cookie.

AND THEY'RE DEEP DISH! EVERYTHING SOUNDS BETTER WHEN YOU PUT THE WORDS "DEEP DISH" IN FRONT OF IT.


...However, these are bars. I didn't use a dish since I don't own any cool ramekins (Read: too asian for cool ramekins), so that's why they're cut up as bars. I'd just hit the link below for better photos and an actual deep dish. The benefit of not using a single serving dish is that you won't stuff yr face with an entire dish full of cookie in one night.

The photos I took really don't do them justice, so I'm only posting one to save myself from the embarrassment. I got the recipe off foodgawker, and the blogger who submitted it got it from Vive le Vegan.

INGREDIENTS

DRY:
1 cup flour
1/4 cup sugar (or any other dry sweetener)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

WET:
1/4 (heaping) cup canola oil
1/3 cup maple syrup (agave would work too)
1/4 - 1/2 teaspoon molasses
1 1/2 teaspoon vanilla extract

+ as many freaking chocolate chips as you want (a 1/2 cup is perfect)

DIRECTIONS
1) Preheat yr oven to 350. If you're doing a deep dish thing, you'll probably only need yr small toaster oven.
2) Mix all the dry ingredients together in a large bowl, set aside.
3) Wisk all yr wet ingredients together in a small bowl or glass measuring cup. (Measure out yr oil first, so yr measuring cup is greased. The maple syrup will slide right out.)
4) Add the wet ingredients to the dry, along with the chocolate chips. Mix until just combined, overmixing will make yr batter too elastic-y, and yr cookies will come out dense. Which will suck a lot, so don't screw this up. Once almost all all the flour is incorporated, just stop.
5) Bake for 18 minutes if you're doing a deep dish thing, or 11 minutes if you're doing actual cookies (makes about 10).

Note: Make sure you're not overbaking them either. It's better to underbake these because they'll continue to cook a little when they're out of the oven. They'll also set once they're cooled, and the inside will be nice and chewy, which is good. Otherwise, you'll get crumbly, dry cookies. (But if you do end up with that, nuke them and they'll probably be pretty awesome too.)


OH, and prep time only takes 10 minutes! 15 if yr molasses is uncooperative. You now have no excuse to not make these.

What's this?

You are currently reading HOLY CRAP, DEEP DISH COOKIES at schlorantics.

meta

§ Leave a Reply