I have believed myself a terrible baker for years, but it turns out that I might be an average one which is a lot better than the self-deprecating level I had placed myself at.
I mean, I can make a decent loaf of bread (not with sourdough… I am yet to conquer sourdough…), I can make half decent pies and crostatas alas some with soggy bottoms… And, as it turns out, I can make a decent chocolate chip cookie. Not strictly with my own recipe, but it still counts.
Cookies were the thing that led me to believe I could not bake at all; every time I tried to make a batch, they would come out too hard or too soft or they would spread all over the tray and morph into one big, solid mess.
But one day Food52 posted a recipe for some chocolate chip cookies with ‘a twist’ and I decided I was going to give it a go because I’d just had to make a couple of tweaks to my eating habits for health reasons, these fit the bill and, dammit, I still wanted to have a daily cookie with my cup of tea!
So I put myself to it, I read and re-read the recipe about 20 times, I made mental note of all the comments most users had made around spicing, as well as resting and baking times and played around with changes.
This is not a quick cookie – The dough takes around 24 hours to rest, so I started my process on the Saturday and on Sunday I sat on my kitchen floor staring into the oven like one of those people in the cooking shows. Willing my cookies to keep their shape and their texture. Hoping they would not taste like poo.
What happened next is the stuff fairy tales are made of – They kept their shape, they kept their texture, they tasted delicious… As one of the girls in my team said “they were BOMB”. That made me feel ‘hip with the kids’.
And to think these cookies are vegan and no one could tell the difference… My team only realized when the one vegan person grabbed one and walked off chomping on it. I felt a little smug, I’m not going to lie.
The original recipe can be found here.
The version I worked on to include some minor tweaks is below for your perusal too.
- 150gr all-purpose white flour
- 100gr wholewheat flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp fine salt
- 1 1/4 cups dark chocolate chunks (or chips)
- 80gr granulated white sugar
- 110gr packed brown sugar
- 1tsp ground cinnamon
- 1tbsp vanilla extract
- 1/2 cup any neutral oil (I used safflower)
- 1tbsp extra virgin olive oil
- 1/4 cup plus 1tbsp water
- Flaky sea salt (I used Maldon) for garnish
- In a bowl, mix together flourS, baking powder, baking soda, cinnamon and salt.
- Add the chocolate to the flour mixture and toss to coat.
- In a separate large bowl, whisk the sugars with the canola oil, vanilla and water until smooth.
- Add the flour mixture to the sugar mixture.
- Stir with a wooden spoon or a rubber spatula until just combined and no flour is visible. Do not overmix.
- Cover the bowl (I use bee’s wax wraps, because ENVIRONMENT!) and put in the fridge for 12-24 hours.
- Preheat the oven to 350° F.
- Line a sheet pan with parchment paper.
- Remove dough from the fridge and use an ice cream scoop or a spoon to portion dough and place on the pan.
- Sprinkle the balls of dough with coarse-grained sea salt and bake for 15 minutes, or until the edges are just golden.
- Let cool slightly before removing them from the sheet pan and finish them on a cooling rack if you have one.
- Store in a sealed container for up to 3 days.
I prefer using chocolate chunks i.e a good chocolate bar chopped up, but if you have chocolate chips at hand use those!
I feel ground ginger would also make for a good addition – I think you should go ahead and try that out!
You can use all white flour if you do not have wholewheat – I ended up doing a mixture as it is what I had at hand and it worked out really well for me.
Keywords: cookie, chocolate, vegan, vegetarian