Name of Recipe: Chocolate Chip Cookies (Vegan)
(adapted from Vegan with a Vengeance by Isa Chandra Moskowitz)
Number of People: Makes 3 dozen, give or take
Ingredients:
250g vegan margarine, at room temperature (Nuttelex is great, if you're in Australia)
220g sugar
1 Tbs molasses
2 tsp vanilla extract
400g plain flour
1 tsp bicarb soda
1 tsp salt
230g vegan chocolate chips
Preparation:
1. Preheat oven to 180C.
2. Place margarine, sugar, molasses and vanilla in TM bowl. Cream for 1 minute, speed 6.
3. Add flour, bicarb soda and salt. Mix for 1 min 30 secs on Interval speed.
4. Add chocolate chips and mix for 20 seconds, Reverse speed 3.
5. Drop heaped teaspoonfuls onto ungreased baking tray.
6. Bake for 8 to 10 minutes, until slightly browned. Let cool on tray for 5 minutes before transferring to a wire rack to cool (though they are delicious eaten warm!)
Tips/Hints:
I sometimes freeze the dough. Roll into balls and snap freeze, then store in a ziplock bag. When you want fresh baked cookies, take out as many balls as you need and put straight onto baking trays. Add 2-5 mins to the baking time. This is great when you don't need 3 dozen cookies all at once!
I also like to mix some of the dough through ice-cream - delicious!
