We have been using what both Brett and I consider a fairly subpar chocolate cookie recipe for awhile. It wasn't that they didn't taste good - they did - it's just they were thin and crispy, when we both wanted a thicker and chewier cookie. I'm just pretty lazy and not really the biggest baker, so it took me a long time to get around to it. I wanted to find something that was whole grain, but still tasted decadent and, well, like a chocolate chip cookie is supposed to taste. I found a recipe that sounded promising, made a few modifications (such as making it whole grain and dairy free), and can now happily say we have a much, much better chocolate chip cookie recipe.
These were so yummy. Brett wouldn't let me take any to work, and they were gone the day after I made them. Even I found myself eating 2 or 3 in one sitting, they are addictive! I think I should have doubled the batch, I will make sure to do that next time. ;-)
This recipe was modified from here.
The local booty legend (aka revealing my sources):
no asterisk = grocery store
+ = local produce from The Root Cellar
++ = The Peace Nook (will denote whether product is local or just from the Nook)
* = farmer's market
** = CSA
*** = Container or Community Garden
**** = the non-profit buying club, Blue Planet or Purcell Mountain Farms
Super Yummy Whole Wheat Chocolate Chip Cookies
Makes 16 cookies
1 1/4 cup whole wheat pastry flour
1/4 tsp baking soda
1/8 tsp salt
1/2 cup packed brown sugar
1/4 cup organic raw sugar
1/2 Earth Balance
1 egg or egg replacer ++ (local)
1 tbsp pure vanilla extract
1/2-1 cup vegan chocolate chips (I used Tropical Source. Neither Brett or I like lots of chocolate chips in our cookies, I put half a cup in our batch, but I know others might like more than this, so I suggested a range.)
Preheat oven to 300.
Combine flour, baking soda, and salt in a small bowl.
Using an electric mixer, combine the sugar, Earth Balance, egg (or replacer), and vanilla.
Slowly add the flour to the wet mixture.
Stir in the chocolate chips.
Drop by rounded tablespoons a few inches apart on a cookie sheet.
Bake 20-25 minutes or until golden brown.
Let cook for 5 minutes and transfer to a wire cooling rack.
Maybe I'm just out there, but these were some of the best chocolate chip cookies we've ever had. If you get a craving for some, try these out.
'Til next time.