I have been trying to find the perfect chocolate chip cookie. I made these recently, which were really good, but not "perfect". I have made several batches trying to tweak the recipe to get to what I would call the perfect chocolate chip and I am getting closer. While not finished perfecting this cookie I thought these were worth sharing.
I hope that soon I will be able to share the absolute perfect chocolate chip but in the mean time, I am having fun (as is the rest of the family) tasting all the test batches!
For the liquid in these I used mostly So Delicious Vanilla Almond Plus non dairy milk instead of water and I like the results very much. Still not quite perfection (close) but I am determined to get to perfetion! In the mean time I thought you might enjoy this spin on the classic chocolate chip cookie! Enjoy!
(Near Perfect) Chocolate Chip Cookies
2 cups unbleached flour
2 tsp baking powder
1/2 tsp salt
Pinch of cinnamon
1 cup vegan chocolate chips (I used Ghiradelli Semi Sweet)
1 cup raw (turbinado) sugar
1/2 cup vegetable oil
1 tsp vanilla
1/4 cup So Delicious Vanilla Almond Plus non dairy milk
1 tbsp water
Preheat oven to 350 degrees.
In a large mixing bowl combine the flour, baking powder, salt and cinnamon and chocolate chips. Form a well in the center of the mixture and set a side.
In another bowl combine the sugar and vegetable oil and stir until very well incorporated. Add the vanilla, vanilla almond milk and stir well.
Pour the wet into the well in the dry mixture and stir until a crumbly dough forms. Add the tablespoon of water and incorporate into the dough. Add the chocolate chips and stir to distribute.
Lightly roll the dough into balls and place onto an un-greased cookie sheet. Place in the oven and bake for 10-12 minutes until the cookies are starting to firm up on the sides and turn lightly golden brown. Do not over bake.
Remove from the oven and allow to cool on the cookie sheet for about five minutes. Transfer to a cooling rack and allow to cool fully.