Jun 26, 2012

Cookie of the Month: June

June's cookie of the month came in at the last hour. Last night was one of those nights that I just had to have some fresh-baked cookies, health and sugar be damned! I did a quick scan of my cookbooks and came across these little wonders, which astonishingly, I had not tried making yet: dark chocolate, white chocolate chip cookies.

Did I mention they are vegan? I was briefly vegan, and have continued to incorporate vegan cooking into my life even as I stray farther and farther from a diet with no dairy or meat/animal products. But last night's veganism was no act of health ... nope, I was simply out of eggs. I pulled this recipe from a newer vegan cookbook that I've been impressed with so far - Skinny Bitch: Ultimate Everyday Cookbook. And let me tell you, those vegans can make some cookies! Disclaimer: I used non-vegan white chocolate chips, which were already in my cupboard, but a quick Google search turned up plenty of vegan white chocolate chips available for purchase online.

These were easy to make. I followed the recipe almost exactly and the consistency was just as described - a nice crisp outer and gooey inner, and walnuts added a nice bit of crunch. I know most cookie batters are delicious, but this one in particular was ah.ma.zing. Even Ben ate a spoonful and licked the spoon clean (leaving me to the business of scraping the bowl and other utensils clean). The instructions say to let the batter thicken up for 15 minutes before baking ... let's just say I'm lucky we had any batter left to bake after waiting those minutes had passed.

So without further ado, here is the recipe, adapted from the Skinny Bitch: Ultimate Everyday Cookbook, which I recommend checking out, vegan or not, for some creative and (mostly) healthy dishes.

1 1/4 cups unbleached all-purpose flour
1/2 cup dark chocolate cocoa powder, unsweetened
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons arrowroot or cornstarch
1/2 cup almond milk (I'm sure soy or dairy milk would also work)
1/2 cup canola oil
1/2 cup packed light brown sugar
1/2 cup evaporated cane sugar
2 teaspoons vanilla extract
2/3 cup chopped walnuts
2/3 cup vegan (or not!) white chocolate chips (I think butterscotch chips would also be tasty)

Preheat oven to 350 degrees F (180 C)

Sift together flour and cocoa powder in a medium bowl; then add baking powder, baking soda, salt and arrowroot. I used a cup of white flour and 1/4 cup whole wheat flour, and may go heavier on the whole wheat next time since it didn't seem to affect my outcome.

In another (fairly large) bowl, whisk together milk, oil, cane and brown sugars, and vanilla extract. Stir in the flour mixture until everything is well combined, then add your walnuts and white chocolate chips. I went light on the walnuts (closer to 1/2 cup) and thought it was plenty!

Then you wait ... only 15 minutes, but it is torture to not a) eat the batter or, b) go ahead and bake your cookies ASAP. But I think this step really does help set the dough better.

After 15 minutes of self-restraint, drop tablespoonfuls onto an ungreased cookie sheet, 2 inches apart, and bake for eight to 10 minutes. I erred on the side of less-cooked and pulled mine out after eight minutes. They were cooked, but still gooey, just the way I like my cookies! I flattened my first round a little with the back of a spoon, and they cooked more evenly and looked prettier than my second batch, which I got lazy with and just dropped on in clumps.

This made about 20 really delicious, medium sized cookies for me.

Stay tuned for our beer of the month ... I'm trying to convince Ben to do a write up this time around!

No comments:

Post a Comment