Saturday, November 15, 2014

Tinkering the Chocolate-Chip-Dunking Cookie

mildly Crunching
. . . Vegan

Those are the priorities on the cookie recipe.

I've been tinkering batch by batch the last few weekends. It all started with the Trader Joe's chocolate chip wrapper recipe:

2 1/4 C flour
1t salt
1t baking soda
1 C packed brown sugar
1/2 C sugar
1 C butter (room temp)
1t vanilla
2 eggs
1 package of Chocolate Chips

Preheat oven to 375.
combine flour, salt and baking soda in a bowl and set aside.
combine butter, sugars, and vanilla and beat until creamy. ( I hand mix these just until mixed).
Add eggs.
Add dry ingredients.
Stir in chocolate chips.
Bake 8-10 min 

The first weekend batch I switched out 1 1/4 cup of the flour with instant oatmeal and chia seed "egg" for the eggs. Great results. At this point, I'm almost exclusively switched from ground flax to ground chia for egg replacer across all baking. The formula:

1 large egg = 1 TBS ground chia seed + 3 TBS water*

*Give or take a bit on the 3 TBS water if you don't want too much liquid in the recipe.

The next weekend batch I switched from butter to Earth Balance Soy Free butter replacement.
I event went so far as starting this at room temp. Great flavor so far but they seemed a little oily.
This batch was also graced with Guittard Dark Chocolate chips. They were 1/2 off at Whole Foods and came to $3/bag. I should have stocked up! These chips brought the cookies closer to transcendence, one satiating cookie at a time.

Thoughts on the next batch,
handmix, lower cooking temp to 350.

PS I don't obsess over all recipes methodically in this fashion but this will hopefully be the signature
on which I will make million$.