I started off a recipe for chocolate chip cookies from The Joy of Vegan Baking. You'd think I would have learned by now that (apparently) every single recipe in this cookbook uses significantly too much butter and sugar. Now, I wholly believe that cookies should taste like cookies--cookies are never a healthy snack!--but when the cookie is so greasy that you have to wash your hands after touching it? Not my style. I cut back on the sugar, but not the butter; accordingly, I've suggested in the recipe what the butter will be next time I make this recipe.
Besides the cardamom, this is a very classic chocolate chip cookie. I substituted a bit of whole wheat flour simply because I like more texture, but it's still as close to candy as it is to bread--slightly crispy on the outside, but chewy and caramely on the inside. The cardamom, though, makes it really fantastic: how can such a rich cookie taste so...refreshing? It's actually rather dangerous...
(adapted from The Joy of Vegan Baking)
3 “eggs” (ener-G egg replacer)
¾ c earth balance (I used 1 c and it was too much), softened
½ c sugar
¾ c brown sugar
2 tsp vanilla
1 ¼ - 1 ½ c white flour
½ c wheat flour
1 tsp salt
1 tsp baking soda
½ tsp cardamom
1 c chocolate chips
Instructions1. Preheat oven to 375*. Line cookie sheets with parchment paper. Prepare egg replacer. Cream butter and sugars. Add "eggs" and vanilla.
2. In a separate bowl, combine dry ingredients (flours, salt, baking soda, cardamom). Add dry to wet and mix. Stir in chocolate chips.
3. Form cookies into golf-ball-sized balls and place on parchment-lined sheets at least 2 in apart. Bake for about 11-14 minutes, or until golden brown on the bottom. Remove from oven and allow to stand until cool before moving cookies. Makes 2-3 dozen cookies.