Happy Vegan Chocolate Chip Cookies (Non-Vegan Version)
These cookies have come a long way, lots of time and tasting spent on getting them to where they are now. Vegans and non-vegans love them. I have edited the recipe a bit with what I had on hand. This is no longer a vegan recipe!
These cookies have come a long way, lots of time and tasting spent on getting them to where they are now. Vegans and non-vegans love them. I have edited the recipe a bit with what I had on hand. This is no longer a vegan recipe!
- Carbohydrate 429.345300104216 g
- Cholesterol 6.53333332007824 mg
- Fat 160.86104003973 g
- Fiber 9.92083350192973 g
- Protein 12.4685033283295 g
- Saturated Fat 38.7472813567331 g
- Serving Size 1 1 Recipe (968g)
- Sodium 56011.6998267645 mg
- Sugar 419.424466602286 g
- Trans Fat 3.61582866838933 g
- Calories 3065 calories
Step-by-step
- Make sure all ingredients are at room temperature. It will work if they're not at room temp but it works much better if they are. Also while your oven is pre-heating put the cookie sheets you are going to use on top of the oven so they get preheated as well. Preheat oven to 350 degrees F.
- In a large bowl, mix together flour, baking powder, salt, and cinnamon. Stir in chips. Make a well in the center and set aside. In a medium size bowl, add together sugar, oil, and molasses; mix well.
- Add the vanilla and then add the water; mix well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to.
- Spoon onto ungreased cookie sheets. Put them in the oven. Bake for 4 minutes and then flip and rotate the sheets (top to bottom and 180 degree rotation). Bake another 4 minutes and check them. The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool.
- Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.
Standard chocolate chip recipes rely heavily on creamed butter for structure, but this formulation uses liquid oil combined with a tablespoon of molasses to build chewiness without solid dairy fats. The addition of molasses provides both hygroscopic moisture retention and the distinct color notes typically lost when substituting solid fats for neutral oils. ### Choosing Accompaniments and Beverages Because these cookies lack the rich dairy fat found in traditional iterations, pairing them thoughtfully changes the tasting experience entirely. Pouring a cold glass of whole milk creates a necessary textural counterweight, as the dairy proteins coat the palate and balance the concentrated sweetness of the sugar and chocolate chips. Alternatively, a sharp, bitter espresso cuts through the density of the crumb and highlights the subtle caramel undertones supplied by the molasses. ### Mastering Temperature and Timing Success with this dough hinges entirely on thermal management during mixing and baking. Ensuring ingredients rest at 70 degrees Fahrenheit allows the oil and water emulsion to hold stability rather than breaking apart into a greasy film. Preheating the baking sheets on top of the oven provides an immediate bottom-heat shock at 350 degrees Fahrenheit, setting the base of the cookie before spreading occurs. Pulling the pans from the oven precisely at the eight-minute mark—while the center still appears underbaked—prevents the edges from turning brittle as residual heat finishes the cooking process on the wire rack.
