Vegan Molasses Chocolate Chip Cookies
If you love cookies as much as I do, there is always going to be a way to reinvent a classic. Of course, a chocolate chip cookie is something I certainly don't want to mess with for its chocolately, chewy, gooey perfection, but who said you can't add to that perfection? I made quite a few batches of these over the Christmas holidays, and they were a big hit with family and coworkers. I adapted the recipe from Food.com, with a lot of remembering how to do high school math to figure out how much molasses I could substitute for malted barley syrup. For this recipe, you'll need:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup semi-sweet chocolate chips
- 1/4 cup brown sugar, loosely packed
- 1/4 cup fancy molasses
- 1/4 cup margarine, melted
- 1 tsp vanilla
1. Preheat the oven to 350 degrees Fahrenheit.
2. Mix together all the dry ingredients.
3. Add all the wet ingredients to the dry ingredients and mix well.
4. Add the chocolate chips and mix for a final time.
5. Shape into balls (I usually shape a little less than an inch in size) and place on a cookie sheet lined with parchment paper. Flatten slightly.
6. Bake for 10-12 minutes, or until browned around the edges.
There is something so pleasing about looking at an overflowing plate of fresh cookies that nothing can compare to. I like how this version of the chocolate chip cookie is a little less sweet and a little more bitter and denser in flavour than average.
What are your favourite twists on the original chocolate chip cookie?