Chewy Chocolate Chip Cookies

Chocolate chip cookies were the first thing I baked on my own. I learned to create them at school in my seventh grade Family Studies class, which was essentially Home Economics with a more politically correct label.

I made chocolate chip cookies obsessively throughout junior high and high school, but haven’t baked them much in recent years. Even with gluten-free adaptations, I find them a bit uninspiring to make (though I certainly don’t have a problem scarfing them down).

This recipe proves that the pull of the chocolate chip cookie runs deep. As soon as I saw these photos I thought, ‘I really need to make these. Now.’

Though I followed the directions, my version does not look anything like the original. Mine spread a lot more, were darker and frankly, don’t look as appetizing. No matter. They were still deliciously sweet, soft and chewy.

The only downside was they were slightly oily on the bottom – I had to set them on paper towels to blot the grease. Maybe I did mess up somewhere along the line after all.

What was the first recipe you ever concocted?

Chewy Chocolate Chip Cookies
From manifest: vegan

1 cup vegan margarine
¾ cup brown sugar
¾ cup granulated sugar
1 tsp sea salt
1 tsp baking soda
2 tsp vanilla extract
2 tbsp flaxseed meal (ground flaxseed) mixed with 4 tbsp warm water (let it set for about one minute)
1 cup sorghum flour
¾ cup brown rice flour
½ cup tapioca starch
½ tsp xanthan gum
1 cup dates, chopped into small pieces
1 cup vegan chocolate chips

Preheat oven to 375 degrees F. In large mixing bowl, cream together margarine, sugar, salt, baking soda and vanilla extract. Add prepared flaxseed meal.

In separate, smaller bowl, combine sorghum flour, brown rice flour, tapioca starch and xanthan gum.

On low speed of your electric mixer, gradually add in flour mix until all is incorporated. At first, your dough will be crumbly. Keep mixing (you may need to increase your speed a touch) until you achieve a soft cookie dough. Fold in chopped dates and chocolate chips.

Scoop about one tablespoon worth of dough onto ungreased cookie sheet, leaving about two inches between each cookie. Bake 10-11 minutes and immediately remove from oven.

The cookies will not look done at this point. Let them stay on the cookie sheet until completely cool. Basically, when the chocolate chips have returned to a firm state they are ready to eat. If you try to move them too soon, they will most definitely fall apart.

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2 Responses to Chewy Chocolate Chip Cookies

  1. Alix R November 12, 2010 at 6:59 am #

    These look like something to try, no doubt about it. As a note, the last time I had a cookie spread too much and turn out oily, it was because I hadn’t added enough flour.

  2. Joanna November 20, 2010 at 9:39 am #

    This might help: