Wednesday, March 12, 2008

this is the best idea I have ever had.

A couple weeks ago I made a batch of chocolate chip cookies and then I froze most of them instead of baking them. Now I have constant access to warm melty cookies. Of course, it is potentially not brilliant to heat up the whole oven to bake two cookies and potentially not brilliant to eat two cookies every night at 11pm. But still.

I slightly modified the recipe from Vegan with a Vengeance. I think this cures them of the creepy translucency they come down with on day two. Of course if you do it my way they will not survive more than ten minutes out of the oven anyway. I will post the recipe since the VWaV version is already on the internets in five frillion places. I made them partly whole wheat and you can kind of tell, but I like that because it makes me feel better about eating them every day late at night.

1 cup Earth Balance buttery sticks, at room temperature
1 1/4 cup sugar
1 Tbsp molasses
2 tsp vanilla extract
1 Tbsp ground flax seeds whisked with 3 Tbsp water
1 1/2 cups all-purpose flour
1 cup whole wheat pastry flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups semisweet chocolate chips (check ingredients for vegan-worthy chips)
1/2 cup chopped walnuts

Cream together the margarine and sugar until fluffy.
Add the molasses, vanilla, and flax glop. Add the flour, baking soda, and salt. Mix well. Fold in the chocolate chips and walnuts. The dough will make you concerned with its unnatural stiffness. Form the dough into cookie-like discs. They will not be spreading out much at all so flatten them a little. Place onto ungreased cookie sheet. Put cookie sheet in freezer until solid then dump into ziploc bag for storage. Put straight from freezer to oven to bake (remove from ziploc). If you bake them in a hot oven (400ish) the outside browns while the inside is still gushy. GENIUS!

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