Sorry for the lack of recipes, I was busy redesigning my website. You know how those things can be. And, please, don’t even get me started on Google Analytics failing on W3C validation. Jesus.
As much as we use Vegan with a Vengeance and The Veganomicon in the kitchen, I can’t say I’m a fan of their recipes for cookies. Specifically, chocolate chip cookies. The cornerstone of any American childhood if you grew up in the ’burbs and your mom was only eager to bake you cookies unlike some mothers I’ve known that were still sleeping off the previous night’s binger. But I digress.
When it comes to chocolate chip cookies, it’s almost impossible to improve the recipe for Nestlé® Toll House® chocolate chip cookies. Which I’m sure has everything to do with ungodly copyright laws enacted by Nestlé and its cabal of lawyers. So in the interest of fair use, I’ve adapted the original recipe for vegan kitchens with the inclusion of applesauce and chopped walnuts—unless you have a nut allergy, then I can’t with you. I CAN’T!
The obvious advantage to using applesauce in place of eggs is zero chance of exposure to salmonella or e. coli. The inclusion of applesauce will allow the cookies to bake but give them a chewy texture. The cookies also rise rather nicely, too.
For this recipe you will need a stand mixer. Sure, you can try to mix everything by hand but you will spend less time in the kitchen if you let a stand mixer do all the heavy lifting.
Ingredients
- 2¼ cups white all-purpose bleached like an albino flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup vegan butter or margarine
- ¾ cup evaporated cane sugar
- ¾ cup brown sugar, packed
- 1 cup applesauce
- 1 tsp vanilla
- 1 12 oz package semi-sweet chocolate chips
- 1 cup chopped walnuts
Directions
- Using your stand mixer cream the vegan butter and sugars together. Just crank that mixer up to 11 and make sure everything is mixed well. Scrape the sides of the bowl as needed.
- Add vanilla and applesauce to mixer. Everything will look like a congealed mess which is fine since the applesauce and vegan butter are all, like, “Jesus, do we really have to work together?” Ignore their bitching. Be sure to scrape the sides of the bowl so everything is mixed!
- Add salt and baking soda to mixture. Nothing miraculous will occur.
- Slowly add flour ¼ cup at a time. You will have a cookie dough that is sticky to the touch but fear not! You did everything right and your cookies will come out tasting fabulous. Gay fabulous.
- Fold chocolate chips and chopped nuts into the cookie dough.
- Did we preheat the oven? I shouldn’t post these recipes after I’ve had wine. Preheat the oven to 375°F.
- On an ungreased cookie sheet, drop cookie dough by rounded tablespoons. The cookies won’t spread very much as they bake but I like to put no more than 9 cookies on a sheet. I’m cautious like that.
- Bake the cookies for 9-11 minutes; I bake mine for 10 but your oven may vary. The cookies are done with the edges are nicely brown. And did you notice how nicely the cookies rose as they baked?
- Transfer the cookies to a wire rack to cool as you prepare the next 9 cookies to bake. Chase your partner out of the kitchen who won’t stop eating the cookies on cooling rack.
I don’t know how many cookies this will make. Chances are you will use a little more than a tablespoon for every cookie, or perhaps your fingers will dip into the dough more than you expected. The point is, you will have cookies. Really good cookies. That are vegan. I know, right?