this is a perfect example of a website disappearing, therefore having the recipe lost "forever" if the poster doesn't copy and paste the recipe into the LJ entry. :-) so please take this into account when suggesting recipes in the future. you never know which websites will be affected, so treat them all as potential defunct websites. (the forums aren't affected since they're on a different website, so no worries on that front.) http://www.postpunkkitchen.com/forum the only website affected today and in the unforseeable future is theppk.com (they're planning on launching a new PPK, so don't be alarmed. this may be part of the plans.)
according to this post, they're obviously not ready to talk about what's happening.
1/2 c brown sugar
1/4 cup white sugar
2/3 cup canola oil
1/4 cup unsweetened almond milk (or your favorite non-dairy milk)
1 tb tapioca flour (tapioca starch is the same thing)
2 tsp pure vanilla extract
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cups chocolate chips
preheat oven to 350F. lightly grease 2 large metal baking sheets (i prefer parchment, so i use that instead of grease)
mix together sugars, oil, milk and tapioca in a mixing bowl. use a strong fork nd mix really well, for about 2 minutes, until it resembles smooth caramel. there is a chemical reaction when the sugar and oil collide, so it's important that you don't get lazy about that step. mix in vanilla.
add 1 cup of the flour, the baking soda and salt. mix until well incorporated. mix in the rest of the flour. fold in the chocolate chips. the dough will be a little stiff, so use your hands to really work them in.
for 3-inch cookies, roll the dough into about ping-pong ball sizes balls. flatten them out in your hands to about 2 1/2 inches. they will spread just a bit. place on a baking sheet and bake for bout 8 minutes - no more than 9 - until they are just a little browned around the edges. i usually get 16 out of these so i do 2 rounds of 8 cookies. let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.
for 2 dozen 2-inch cookies roll dough into walnut sized balls and flaten to 1 1/2 inches and bake only 6 minutes.
i think they are a little too starchy, so i want to cook the starch into the smilk before mixing with the sugar/oil the next time i make them. they also were tastier when i didn't flatten them. they seemed very bakery-esque that way.