These cookies are short and sweet- much like this blog post. You don’t need me to wax poetic.
You know exactly what chocolate chip cookies should taste like- Soft. Thick. Sweet. Chocolatey. Gooey. Childhood-y.
(If you disagree on any of those points. You are wrong.)
Last night a slight cold gave me a real hankerin’ for something baked. Here’s a timeline of how the super fast baking process went down:
- 7:55- Hit “preheat” on the oven before we put Wm to bed
- 8:00- Back in the kitchen to make the dough
- 8:05- Dough made and placed in oven
- 8:16- Remove baked cookies from the oven
- 8:20- Cookies cooled enough to remove from the trays and placed on racks
- 8:21- First cookie consumed during Anne of Green Gables viewing (Let me know your thoughts on the remake, fellow Bosom Friends.)
In case you lost track- That’s PREHEAT to COOKIE in under 30 minutes. (Most of which isn’t active time.)
Now, if you’ll excuse me, I have another cookie to consume.
Caitlyn’s Vegan Chocolate Chip Cookies-
1 Cup Vegan Margarine (at room temperature) (or softened butter to make a non-vegan version)
1 1/4 Cup Granulated Sugar
1 Tablespoon Molasses
2 Teaspoons Vanilla Extract
2 1/2 Cups All Purpose Flour
1 Teaspoon Salt
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 1/2 Cups Semisweet Chocolate Chips
Preheat oven to 350 degrees. Cream together the butter and margarine until it’s fluffy (this can be done by hand or in a stand mixer). Once creamed together add the molasses and vanilla and stir to combine. Add the flour, salt, baking powder, and baking soda then stir to combine. Mix in chocolate chips. (If your dough is crumbly and hasn’t come together fully then add a teaspoon or two of water or non-dairy milk to the dough. This can happen depending on brands of vegan margarine.) Scoop by tablespoons full and place on greased baking sheets. Flatten slightly. Bake for 11 minutes at 350. Let cool on trays for 3-5 min and transfer to cooling racks. Enjoy!