WOAH. MY MIND IS BLOWN.
Double Chocolate Formerly-Vegan Cookies
Makes 24 cookies
Recipe originator: Doron Petersan
¾ cup shortening
1 cup plus 2 tbsp white sugar
1 cup lightly packed brown sugar
½ tsp vanilla
½ cup milk (we use lactaid milk)
½ cup oil
3 cups flour
1 cup cocoa powder
½ tsp baking powder
1 ½ tsp baking soda
½ tsp salt
½ cup chocolate chips
Cream shortening, sugars, and vanilla until fluffy. As Chef Anne would say, WHISK IT LIKE YOU MEAN IT.
In another bowl, whisk milk and oil.
Slowly add milk mixture to sugar mixture. Mix to combine.
In a new bowl, whisk together dry ingredients. (Not the chocolate chips yet… Those do not count…)
Add dry to wet ingredients and mix to combine.
Roll dough into a log and refrigerate at least 2 hours. (Yeah right. We totally skipped this step.)
Preheat the oven to 350 degrees and line 2 cookie sheets with parchment paper.
Slice dough into ½ inch thick rounds. Put on baking sheet 2 inches apart. (Or you could just take a handful of dough and smush it into an appropriate shape on the baking sheet.)
Press chocolate chips into the center of each cookie.
Bake 9 to 11 minutes until the tops look crackly and dry. It took ours a bit more like 13 minutes to cook because they were ginormous. This is the best vegan cookie recipe I have ever had, ever, bar none. Thank you, original author Doron Petersan!!!
Makes 24 cookies
Recipe originator: Doron Petersan
¾ cup shortening
1 cup plus 2 tbsp white sugar
1 cup lightly packed brown sugar
½ tsp vanilla
½ cup milk (we use lactaid milk)
½ cup oil
3 cups flour
1 cup cocoa powder
½ tsp baking powder
1 ½ tsp baking soda
½ tsp salt
½ cup chocolate chips
Cream shortening, sugars, and vanilla until fluffy. As Chef Anne would say, WHISK IT LIKE YOU MEAN IT.
In another bowl, whisk milk and oil.
Slowly add milk mixture to sugar mixture. Mix to combine.
In a new bowl, whisk together dry ingredients. (Not the chocolate chips yet… Those do not count…)
Add dry to wet ingredients and mix to combine.
Roll dough into a log and refrigerate at least 2 hours. (Yeah right. We totally skipped this step.)
Preheat the oven to 350 degrees and line 2 cookie sheets with parchment paper.
Slice dough into ½ inch thick rounds. Put on baking sheet 2 inches apart. (Or you could just take a handful of dough and smush it into an appropriate shape on the baking sheet.)
Press chocolate chips into the center of each cookie.
Bake 9 to 11 minutes until the tops look crackly and dry. It took ours a bit more like 13 minutes to cook because they were ginormous. This is the best vegan cookie recipe I have ever had, ever, bar none. Thank you, original author Doron Petersan!!!