Bangin’ Chocolate Chip Cookies

I think I am ready to bring forth children into this world.  Because I’m pretty sure before you can become a mom, you need to be able to confidently say you make a meeeeeeean chocolate chip cookie. 

My chocolate chip cookie mom requirement is now satisfied.

I wanted to make some cookies as a thank you for my coworkers.  They put up with quite a bit from me lately.  So I did some research and found this recipe.  Super easy and super yummy.  I tweeked it a bit though:

2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt
cinnamon (I did a couple healthy shakes)
half a bag vegan chocolate chips (handful of chocolate chips my butt original recipe)
1 cup sugar 
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1/4 cup water (I used closer to 1/2 cup – my batter looked too crumbly and dry to form cookies)

1. Preheat oven to 350 degrees F.
2. In a large bowl, mix together flour, baking powder, salt, and cinnamon. Stir in chips. Make a well in the center and set aside. In a medium size bowl, add together sugar and oil; mix well.  Add the vanilla and then add the water; mix well.
3.  Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to (duh, yes I will, thanks).
4. Spoon onto ungreased cookie sheets. Put them in the oven. Bake for 5 minutes and then flip and rotate the sheets (top to bottom and 180 degree rotation). Bake another 4 minutes and check them (I actually think I should have kept mine in for 5 minutes instead of 4 – I did that with my second batch and they turned out perfect). The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool.

 BAM! Vegan chocolate chip cookie perfection


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