I know, I should be done with the holiday baking. But we were invited for dinner at a friend’s house the other night, so I made a batch of cookies to bring along. I also made quick work of eating the extras we had lying around the house. These cookies are dangerous, I have no resistence to them. It’s great to have a go-to vegan chocolate chip cookie recipe. This one is authentic, tollhouse-style, and it’s also easy using standard pantry ingredients.
I made just a few adaptations to Isa Chandra Moskowitz’s recipe from The Post Punk Kitchen blog. I doubled the recipe, and used a 15ml (1 Tablespoon) melon baller to scoop out the dough, which got me about 5 dozen 2-inch cookies. I did not flatten them, the oven took care of that nicely. I also baked at 360 degrees for nine minutes. If you read the PPK post you’ll see lots of comments with ideas for creative adaptation including adding cinnamon, pecans, dried cranberries. I’m sure that would be delicious too, but I’d rather not let anything get between me and a chocolate chip.
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