Dreena Burton: Hi! I’m Dreena Burton. I’m going to show you my recipe for Homestyle Chocolate Chip Cookies. Now, I know what you might be thinking, cookies and vegan; probably dry, blend, not very interesting, I know, I have had my share of bad vegan cookies and probably you have too. But you know I have made a mission of minus of vegan cook, to show people that vegan cookies can be fabulous; and like the cookies that you grew up with as a kid, tender, moist, buttery tasting. I’m going to show you just that cookie, today with my Homestyle Chocolate Chip Cookies.
Now, this is a basic recipe; I cook very simple bowl and spoon, so we are going to get started, all you need is a large bowl to mix, a couple of spoons and your ingredients. Let’s get started and mix our dry ingredients. We have some flour, sugar; I’m going to add in baking soda and baking powder, sea salt and chocolate chips. So, get all of this incorporated, mix it though really well first, before you add your wet ingredients and that’s because it’s more difficult to get the dry ingredients mixed with the wet. You want to first get the day incorporated, so that’s nice, nicely done and we are going to now mix our wet ingredients.
So we are adding some pure vanilla extract to our maple syrup, and I’m adding it here right in the measuring cup, just because -- that’s easy you don’t need to clean up any more dishes do you? And, some Blackstrap molasses. Now, I have had people asking me okay, do I need to use the Blackstrap molasse as well, it adds a tiny bit of a buttery flavor to this recipe and because I’m not using butter, obviously and I’m also not using earth balance margarine; this adds just that note of butteriness. So, if you don’t have it, its not critical, but it does add a nice flavor. And finally, our oil, and that’s it, we are going to mix that in and now we are going to add that to our dry ingredients. So just create a little hole in the center and start to get that in there.
So, now we are combining our wet ingredients into the dry. And as you can see, I’m folding it through and mixing it in. I want to tell you here that sometimes depending on the time of the year that you are making this, the type of flour you are using, the humidity in the air sometimes your batter can be really dense and heavy. If, its is very thick and not coming together then just take a little bit extra canola oil and mix it with a little bit more maple syrup like maybe a teaspoon or two of each and add those in and that will help it come together; and if it’s a little too wet, just sprinkle in a touch more flour and that will do it. This is what you want, right here, you don’t need to mix it any more.
So, now I’m going to skip one of my cookies and just formatting your hands a little bit, pad it down, pop it on to the baking sheet. As you can see, these are not perfect looking cookies, but that’s the way I like them and just continue to make them. I usually get somewhere between a 11 to 12 cookies, and that’s a nice size batch; I have had a lot of people tell me that they like that batch because it’s not too big, so they get a little treat for themselves, but they don’t over do it with cookies in one day. If you want more cookies, if you are someone that would prefer to have a batch turn out maybe 24 cookies, then just double the recipe, it’s not a problem. I have had people right and tell me they have quite rippled this recipe, so do you what you need.
Also, if you would like to mix some of the cookies smaller, if you are having a group and you just want a bite size cookies, you can do that make them a little smaller and bake them for a little less time though maybe 10 minutes, 10.5 minutes because you don’t want them to dry out so.
There we go, I have -- as I said 11 –12 cookies I have 11 here. So some days you get 12 some days 11 depends on how you are farming them. And those few extra chocolate chips, well, you can eat them, but you can pop them into your own cookie, whichever one you want.
There we go, now that’s it, that is how easy it is to make a fabulous vegan cookie, we are going to pop this into the oven and come back and show you just how great they are.
Okay, our cookies are done, it’s been a 11 minutes, so we are going to pull these gems out of the oven, they smell great. Now this is just how you want them, they are little soft to the touch and they are just perfectly done, so bake a 11 minutes and take them out don’t bake them any longer or they’ll dry out on you; now we are going to just like them cool for about a minute on the pan and get them on to the cooling rack.
I’m just transferring the rest of these fabulous chocolate chips cookies to my cooling rack and they are going to be ready to eat in just a moment; they will cool fairly quickly, so can dig right in as soon as you want. In fact, I’m going to do so now, you’ll love these cookies, they will bring back that memory as a child of those tender rich cookies that you use to love and you have been longing for as a vegan. So, get a cookie, get yourself a cup of soya milk or a tea and dig right in. Thank you for joining me.
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