Okay, for real, these are the best vegan chocolate chip cookies ever, biatch.

I left Malissa’s name for these cookies in tact because well, who could say it better? If you recall my raving about Chicago Diner’s vegan bakery you may recall a vegan chocolate chip cookie recipe I included from their cook book. Apparently this recipe is quite outdated and not at all representative of their fantastic current product. So Malissa was kind enough to send this *new* vegan chocolate chip cookie recipe my (and your) way. Now, judging by the TWO POUNDS of chocolate chips this calls for, I’m guessing this is for a gigantic batch, you may want to scale back a bit. And now, without further ado, okay, for real, these are the best vegan chocolate chip cookies ever, biatch.

You will need:

1/2 pound earth balance buttery spread
3 1/3 cup turbinado sugar (florida crystals)
1 Tablespoon molasses
2 Tablespoons ener-g egg replacer powder mixed with 5 Tablespoons water, mixed until frothy
1 1/2 Tablespoon vanilla extract
1/2 cup soy milk
6 1/2 cup unbleached white flour
1 1/4 cup whole wheat pastry flour
2 teaspoons baking soda
1 1/2 teaspoon sea salt
2 cups chocolate chips

Then you:

Preheat your oven to 350 degrees. Cream buttery spread, sugar and molasses, about 5 minutes.
Add egg replacer and water mixture. mix until light and fluffy, about 2 minutes.
Add vanilla extract and soy milk. mix until smooth, about 2-3 minutes more.
In another bowl, sift together flours, baking soda and salt. Gradually add to mixer, mixing as minimally as possible.
Add chocolate chips, mixing just until incorporated.
Scoop dough into 3 Tablespoon-sized lumps, roll between your palms to shape into balls. place on non-stick baking sheet (line with parchment paper or sprayed with non-stick spray) about 1 1/2″ apart. press down slightly to flatten the tops of the lumps of dough.
Bake for 10 minutes. (Although, some ovens bake at 8 minutes…others at 12…so keep an eye on them!)
Cookies should appear pale in color, and slightly cracked on the surface.
If they brown on the edges and appear tan all over, they’ve been baked too long…they’re still delicious, but they won’t be chewy!

Thanks, Malissa! I also wanted to remind my Chicago readers that my previous run of unisex Bake & Destroy shirts are available at The Bleeding Heart Bakery. They also carry my 1″ buttons and a variety of my handmade cupcake decorations. So save yourself some shipping money and pop by sometime!

7 Comments

nataliesmom on February 28, 2008 at 10:59 pm

i have a question for you, little baker girl. a few weeks ago i made choc chip cookies and they came out totally flat and thin. aaron liked them like that, but me, not so much.
then i made ina’s choc chunk with peanut butter and they were perfect.
last week i made a batch of oatmeal raisin and again with the flat and thin.
what’s that about, do you have a clue? i think our oven temp is off, and i plan to get a thermometer, but why did the middle batch turn out perfectly?
in other news, wedgie just shot one huge bunny!

Bake & Destroy on February 29, 2008 at 3:22 am

I have three theories, but hopefully other bakers will respond with more. Ok, theory one: Ina’s recipe calls for more flour. Sometimes if you add additional flour to a cookie recipe that comes out flat it helps them to puff up.
Theory two: Are your pans completely cool between batches? Adding dough to a warm pan will lead to flat cookies sometimes.
Final theory: The butter may be too soft. Since Ina’s cookies also had peanut butter to sort of stiffen them up you might not have noticed, but maybe the butter in the other two recipes was too soft. That can happen with Kitchenaid wire beaters. They sometimes add to much air into the dough.
You could try sticking the dough in the fridge to let it get cold before you scoop and bake it, that might help.

ha ha. Giving cookie advice to my mom. Super weird.

nataliesmom on February 29, 2008 at 7:01 am

the only theory i can discount is the hot pan one. i know they are cool because i’d rather knit than scoop cookies, so i knit away under the pretense of “letting the pans cool”, but even so, the very first batch of both were completely flat. ack.
i just hate taking all the time to make cookies, then not even having a good cookie to eat.
could i be leaving the butter out too long? (see about ratherknithanbake reference)
yeah, i’m the cookie person and you’re the cuppycake, but you also know the tech stuff of which i’m clueless.

porcalina on February 29, 2008 at 4:03 pm

Does Ina’s recipe have significantly more baking powder that the other recipes?

Hilary on March 1, 2008 at 12:38 am

That Wilton cartoon is HYSTERICAL. And so so so right on!

xturnpikex on March 2, 2008 at 12:30 pm

I make my own fondant these days, and the best I can get is “at least that poison-flavor didn’t sink into my cake.” What French ####### chef with a matchstick ‘stache decided that dessert needed to look better than it tasted and ruined the best part of depressing weddings forever?

nataliesmom on March 2, 2008 at 5:04 pm

i’m not sure if ina’s recipe has more baking powder, but i’ll look. chances are good it does, since she’s a more is more type of gal.
yesterday i made her banana crunch muffins and they turned out perfectly, even with my wonky oven temp.

nataliesmom on February 28, 2008 at 10:59 pm

i have a question for you, little baker girl. a few weeks ago i made choc chip cookies and they came out totally flat and thin. aaron liked them like that, but me, not so much.
then i made ina’s choc chunk with peanut butter and they were perfect.
last week i made a batch of oatmeal raisin and again with the flat and thin.
what’s that about, do you have a clue? i think our oven temp is off, and i plan to get a thermometer, but why did the middle batch turn out perfectly?
in other news, wedgie just shot one huge bunny!
Bake & Destroy on February 29, 2008 at 3:22 am

I have three theories, but hopefully other bakers will respond with more. Ok, theory one: Ina’s recipe calls for more flour. Sometimes if you add additional flour to a cookie recipe that comes out flat it helps them to puff up.
Theory two: Are your pans completely cool between batches? Adding dough to a warm pan will lead to flat cookies sometimes.
Final theory: The butter may be too soft. Since Ina’s cookies also had peanut butter to sort of stiffen them up you might not have noticed, but maybe the butter in the other two recipes was too soft. That can happen with Kitchenaid wire beaters. They sometimes add to much air into the dough.
You could try sticking the dough in the fridge to let it get cold before you scoop and bake it, that might help.

ha ha. Giving cookie advice to my mom. Super weird.
nataliesmom on February 29, 2008 at 7:01 am

the only theory i can discount is the hot pan one. i know they are cool because i’d rather knit than scoop cookies, so i knit away under the pretense of “letting the pans cool”, but even so, the very first batch of both were completely flat. ack.
i just hate taking all the time to make cookies, then not even having a good cookie to eat.
could i be leaving the butter out too long? (see about ratherknithanbake reference)
yeah, i’m the cookie person and you’re the cuppycake, but you also know the tech stuff of which i’m clueless.
porcalina on February 29, 2008 at 4:03 pm

Does Ina’s recipe have significantly more baking powder that the other recipes?
Hilary on March 1, 2008 at 12:38 am

That Wilton cartoon is HYSTERICAL. And so so so right on!
xturnpikex on March 2, 2008 at 12:30 pm

I make my own fondant these days, and the best I can get is “at least that poison-flavor didn’t sink into my cake.” What French ####### chef with a matchstick ‘stache decided that dessert needed to look better than it tasted and ruined the best part of depressing weddings forever?
nataliesmom on March 2, 2008 at 5:04 pm

i’m not sure if ina’s recipe has more baking powder, but i’ll look. chances are good it does, since she’s a more is more type of gal.
yesterday i made her banana crunch muffins and they turned out perfectly, even with my wonky oven temp.