if you like a crispy cookie, this is it. (they might not be as crispy if you only bake them for 9 minutes. i'll have to experiment with the next batch i make. but at 11 minutes, and ever so slightly golden, they cool to be extremely crisp.)
i've been told the brownies are in this book too. (they've been sold at wholefoods for a month or so now, and they are so gooooooood!!! but out of my price range, so i can't buy them too often. i think i will definitely be getting this book.)
copied/pasted from: http://www.veganappetite.com/2012/02/sticky-fingers-sweets-recipe-contest.html
Chocolate Chip Cookies
Makes 12 large or 24 small cookies (i used my purple disher, which is 7/8 oz, and i got 48 normal-sized cookies, so i think her calculations might have been off.)
This basic cookie recipe is our best-selling cookie to date. If you can master this recipe, the others will be easier than pie. But that is a whole other chapter, so let's focus on cookies first.
3/4 cup non-hydrogenated vegan margarine (recommended: Earth Balance)
1 cup plus 1 1/2 tablespoons (7.68 ounces) sugar
1 cup (7.7) ounces lightly packed brown sugar
1 teaspoon vanilla extract
1/3 cup soymilk
1/3 cup vegetable or canola oil
3 1/4 cups plus 2 1/2 teaspoons (1 pound, 1.25 ounces) all-purpose flour
1/3 cup (1.9 ounces) whole wheat pastry flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup chocolate chips
1. Preheat the oven to 350 degrees F.
2. Line 2 baking sheets with parchment paper.
3. In the bowl of a stand mixer, combine the margarine, sugars, and vanilla and cream together with the paddle attachment until light and fluffy, 2 to 3 minutes. Scrape the bottom of the bowl and mix again to ensure all the ingredients are combined, about 30 seconds more.
4. In a separate bowl, whisk together the soymilk and oil. Slowly add the soymilk mixture to the sugar mixture and mix to combine.
5. In a separate bowl, whisk together the flours, baking powder, baking soda, and salt. Add to the sugar mixture and mix until a dough forms. Add the chocolate chips an stir to combine.
6. Scoop the dough onto the baking sheets with a spring-loaded ice cream scoop. Use a 2-ounce scoop for large cookies and a 1-ounce scoop for small. Leave 2 to 3 inches between each cookie and gently pat them down with your fingertips.
7. Bake for 9 to 11 minutes, until the edges of the cookies begin to turn golden brown. Using a spatula, remove the cookies from the pan and set on a wire mesh rack to cool.
STICKY FINGERS’ SWEETS: 100 Super-Secret Vegan Recipes by Doron Petersan (Avery; $27.50, February 2012)