I really need a new baking sheet, huh? Preferably with a big roll of wax paper to preserve it. Anyway. . .
I’m on a mission to find the ultimate chocolate chip cookie recipe. A mission to find this recipe and share it with my five-odd readers. There hasn’t been a mission this intense since Monica tried to track down the cookies once baked by Phoebe’s late grandmother.
Unlike Monica, however, I know the perfect starting point: the back of the bag. Now, when I say back of the bag, I really mean, “back of a bag I haven’t purchased since God knows when.” Nestle Tollhouse (nesle tolus, not nesli tolhaus) has been my go-to since I first started baking cookies solo, and they’re a great control recipe.
Wanting a) to have my own recipe for blogging and fattening purposes and b) to have a cookie more suited to my own personal tastes, I’ve been experimenting. Going vegan has led me to make two obvious changes: switching out the butter and eggs. The butter was easy – Earth Balance sticks are a godsend.
For my first couple batches, I played it safe and baked the recipe as is, with Earth Balance buttery sticks, two “flax eggs,” and subbing half my flour for whole wheat pastry. This has been great, but again: not my own.
My next experimentation was majorly healthy. . .izing. . . it. I used all whole wheat pastry flour and cut the sugars down to 1/2 cup each. These were alright – very cake-y and very health food-y. They tasted too much like what people would expect to taste when you tell them you’re giving them a vegan dessert.
Yesterday, my omnivore boyfriend requested chocolate chip cookies. This time, I decided to make them anti-health food (no flax, only white flour), so he wouldn’t be too angry when I turned around and took the crisp right out of the cookies.
He loves crisp and I love chew. It’s enough to tear a couple apart!
What I ended up doing. . . I subbed half the baking soda with baking powder, and was very pleased at the texture. Chewy and really held a round shape once baked. I think I found my new control!