I am pretty sure we all have our favorite recipe for chocolate chip cookies, right? My favorite is one Tim and I created years ago in an attempt to replicate a cookie brand we loved in New Zealand. While they didn’t turn out exactly the same, they were close and pleased us immensely. When I veganized the recipe, they were even better; imagine that!
The other night Tim requested chocolate chip cookies (big surprise!). It was late, I was lazy, and I didn’t feel like following a recipe. My solution was to toss ingredients into my mixing bowl and hope for the best. Who needs baking science?
The result was a delicious, chewy, chocolate chip cookie with a subtle hint of coconut.
A few notes about this recipe: I am pretty sure you could reduce the sugar amounts to 1/3 cup each and still have excellent results. Also, I used light coconut milk but it was very thick, and that is essential for this recipe.
Chocolate Chip Cookies
yield: about 2 dozen cookies
1/2 cup vegan butter, softened
1/2 cup organic light brown sugar
1/2 cup organic, unrefined sugar
1/3 cup coconut milk
1 teaspoon pure vanilla extract
1/4 teaspoon coconut extract
1 1/2 cups whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup organic chocolate chips
2 T unsweetened shredded coconut, optional
1. Preheat oven to 350 degrees and line two baking sheets with parchment or Silpat.
2. In a large mixing bowl, cream together the butter and sugars until light and fluffy.
3. Mix in the coconut milk, vanilla extract, and coconut extract.
4. In a separate bowl, sift together the flour, baking soda, baking powder, and salt.
5. Add the dry ingredients to the wet ingredients and stir well to combine.
6. Stir in the chocolate chips and coconut.
7. Use a cookie scoop (or spoon) to distribute dough onto prepared baking sheets.
8. Bake for 9-11 minutes, or until cookies are slightly golden. Allow to cool on the cookie sheets for a few minutes before transferring to cooling racks.