Yield: 25 to 30 “normal” cookies or 9-10 “behemoths“
(Like so many people, I seem to always be pressed for time, so I make gigantic cookies using an ice cream scoop. But they are equally good large or small.)
Twice in less than a week, I have gifted visiting artists at my school with these cookies as a partial “thank you” for their generosity. Today’s artist called me tonight to request the recipe because she had attended a dinner meeting after work, but had not had time to prepare a dish. So, she took the cookies as her contribution to the “pot luck” and they received rave reviews from three women who happen to be vegans. Instead of sending her the recipe, I decided to make this favorite recipe my first official post and direct her to The Blooming Platter.
½ cup vegan butter, room temperature (I use Earth Balance)
½ cup vegetable shortening
½ cup light brown sugar
½ cup sugar
4 tablespoons unsweetened soy milk, preferably at room temperature (plain or vanilla soy milk works too)
1 generous teaspoon vanilla
2 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
½ teaspoon salt (omit if butter is salted)
approximately 1 cup of vegan chocolate chips (semi-sweet or dark)
approximately 1 cup of finely chopped nuts (almonds, hazelnuts, macadamias, peanuts, pecans, walnuts, etc.)
Preheat the oven to 350 F. In the large bowl of an electric mixer, cream the butter, shortening, brown sugar, and sugar until it is light and fluffy. Slowly blend in the soy milk and vanilla. Add the flour and baking soda and mix on low speed until well combined. Then fold in the chips and nuts. Drop small spoonfuls onto Silpat covered, oiled or parchment paper-lined cookie sheets. Press tops of mounds down slightly and bake for 8 to 10 minutes or until golden brown. Or use an ice cream scoop to make 9-10 extra large cookies, pressing the mounds down to about a 1/2″ tall disk, leaving 2″ between, and bake for approximately 15 minutes. Cool slightly on cookie sheets and then remove to racks to cool completely. Store in airtight containers.
Orange-Espresso-Hazelnut Version
Make the same as above, except:
- Substitute 1 tablespoon orange juice concentrate for 1 tablespoon of the soy milk
- Dissolve 1 tablespoon of instant coffee or espresso powder in the 3 tablespoons of soy milk
- Add the zest of an orange with liquid
- Use hazelnuts as your nut of choice
March 25, 2009 at 5:53 pm
Welcome to the world of blogging Ms B!!
I so look forward to all of the festive vegan fare you have to share!!
March 25, 2009 at 6:34 pm
Thank you! I’m learning a lot and it really is gratifying to be able to share with all the folks, like you, that have been such an inspiration. A favorite food memory is ciabatta toasted over an open fire at your house by the lake in a late summer drizzle.
May 5, 2009 at 10:41 pm
Hi –
I am interested in trying out your chocolate chip cookie recipe as I have yet to make a chocolate cookie without eggs that doesn’t turn into hockey pucks after just one day. Do you think if I follow the recipe and use regular butter and chocolate chips they’ll come out ok? Are the cookies chewy, soft, or hard? Thanks!
May 8, 2009 at 11:11 pm
Hiya~
Yes, I think they will come out just fine as you describe. (I felt as you did until I hit upon this recipe.) These cookies are, to me, the perfect balance of textures. They are definitely not hard, but they hold their shape beautifully. I guess I would call them crisp-tender. They’re not sticky-chewy, but they’re not at all cakey. Good luck! I’ll be interested to hear your results.