In Vegan Diner, I have a recipe for soft and chewy chocolate chip cookies. These cookies are to die for; soft, chewy, with a slightly crisp shell. I’ve even been making a gluten-free version, which are just as fantastic as the originals. I seriously make them all the time. You can always find a bag in my freezer, ready for a late night snack or to throw in a school lunch. The recipe only uses 3 tablespoons of oil, which is an added bonus, because most chocolate chip cookie recipes routinely call for 2 sticks of Earth Balance (or butter).
I worked on this recipe for months before it was perfected. The cookies had to be soft and chewy, puffed and rounded, with little cracks and a rich buttery caramel flavor. None of that thin, flat and hard cookie stuff for me. I have rules! Sometime I’ll have to share the history of my chocolate chip cookie obsession.
I’m hoping to film the recipe soon for Everyday Dish (squeezed in somewhere between creating 25 vegan cupcake recipes for a re-release of my cupcake cookbook, writing 2 book proposals and running the food cart). But in the meantime, if you have the book, I highly recommend you try this recipe first. You won’t be disappointed, I assure you. Oh, and if you’re gluten free, I used the awesome gluten-free flour blend recipe from Cybele Pascal (http://www.cybelepascal.com/, just scroll down to her red velvet cake recipe and there’s a link to the recipe). I used an equal amount of Cybele’s flour blend, as well as 3/4 teaspoon of xanthan gum. The G-free cookies are so good!
So, what are you waiting for? Go bake yourself some Diner-licious chocolate chip cookies!