What to do?? Make cookies of course!
Another one!?! I hear you say. (and after such a long time too - but you don't want my excuses you just want the cookies!) Now, depending on what I have in the cupboard at any time depends on how I make chocolate chip cookies! Here’s a recipe I made with my younger daughter one rainy day.
Chocolate Chip Cookies
Makes 16 to 18
If you cream the fats well enough the dough will form nicely. If necessary add non-dairy milk by the teaspoon to bring the dough together.
Preparation Time – 10 Minutes
Cooking Time – 10 Minutes
1 tablespoon Coconut Oil, at room temperature, so soft but not liquid
2 tablespoons Vegetable Shortening
3 tablespoons vegan Margarine
1 ½ tablespoons Fancy Molasses
¼ cup granulated Sugar
2 teaspoons Vanilla Extract
¾ cup All Purpose Flour
1 tablespoon Cornstarch
½ teaspoon Baking Powder
½ cup Chocolate Chips
Heat oven to 350°F, and line 2 baking sheets with parchment paper.
In a large bowl cream the oil, shortening, and margarine until well combined.
Add the molasses, sugar, and vanilla. Continue to cream until very light and fluffy.
Sift together the flour, cornstarch, and baking powder into this bowl and mix until wel combined.
Stir in the chocolate chips.
Using a tablespoon sized measuring spoon or cookie scoop drop dough onto the sheets. Flatten to a 2-inch diameter with the back of a measuring cup.
Bake for 10 minutes until puffy looking and golden at the edges.
Cool on sheets for 5 minutes prior to transferring to a rack to complete cooling.
and once thy're made - the taste test...
and after they pass that test, they get to be shared!