Chocolate Chip Cookies (was New to Group (again) with QUESTION)

[Guest guest]

Rachael (and anyone else interested) the recipe came out fine with the sunflower oil substituted for the corn oil.

 

The only problem was the cookies being slightly burned on the bottom, but when I used a different tray for the second batch, they came out fine. This second cookie sheet was one of those Wilton cookie sheets that have an air space built in. I suppose this allows the heat without the burn. Anyway, cookies came out great. The recipe is as follows and is from "Vegan Planet" by Robin Robertson.

 

"Mom’s Best Chocolate Chip Cookies-Only Better" (From Vegan Planet, pg 510)

 

2 cups all purpose FLOUR½ tsp BAKING SODA½ tsp SALT1 cup firmly packed light BROWN SUGAR (I lightly packed mine)1/4 cup pure MAPLE SYRUP½ cup SUNFLOWER OIL (original recipe calls for corn oil)egg replacer for 2 eggs (see page 509) (I used flaxseed as below)*1 tsp pure VANILLA EXTRACT1-1/2 cups semisweet vegan chocolate CHIPS½ cup chopped NUTS of your choice (I used walnuts)

 

1. Assemble ingredients as above.2. Preheat 350.3. Lightly oil TWO BAKING SHEETS.4. In a medium-size bowl, combine the flour, baking soda, and salt. Set aside.5. In a large bowl, combine the brown sugar, maple syrup, sunflower oil, egg replacer and vanilla, mixing until blended.6. Add HALF of the dry ingredients (NOT chips and nuts yet); mix until just combined.7. Add the REMAINING dry ingredients (NOT chips and nuts yet); mix until just combined.8. Fold in the vegan chocolate chips and nuts.9. Drop the dough by the spoonful onto the prepared baking sheets, about 2" apart.10. Bake until golden brown, 15-18 minutes.11. Let cool completely before storing in an airtight container.

 

* FLAXSEED EGG REPLACEMENT: For 2 eggs: Grind 2 TB flax seeds to a powder in a blender. Add 6 TB water and blend until the mixture becomes viscous.

 

Hope that helps.

 

Rose

[Guest guest]

At 06:14 PM 2/18/2007, Rose Lieberman wrote:

>

>The only problem was the cookies being slightly burned on the bottom, but when

I

>used a different tray for the second batch, they came out fine. This second

>cookie sheet was one of those Wilton cookie sheets that have an air space built

>in. I suppose this allows the heat without the burn.

 

Hi Rose,

 

It's amazing what a difference the baking medium can make. I made the New York

Times' No-knead bread recipe, first using a cast-iron skillet with a wok lid,

which produced a very dark crusty bread. For the second iteration, I used a

Corningware souffle'/casserole dish with its glass lid and got a loaf with a

higher rise and lighter crust.

 

While the recipe, baking time, and temperature didn't vary, the results

certainly did! Both were good, just different.