every so often i try to find a chocolate chip cookie recipe that i like better than the standard tollhouse one (see: Exhibit A), but i usually end up sticking with my old standby. this time, it was a recipe on the back of the flour package that i was trying. since i had a vegan potluck to go to and i enjoy providing a dairy-free alternative to my lactard friends at work, i decided to make a dairy-free, egg-free version. but then, i had an idea! i have made plenty of regular cookies, and plenty of vegan cookies, but i don’t believe i have ever made them side by side to compare how the same recipe turns out with the replacements– until now.
i had used up my vegan chocolate chips and margarine on sherbs’ grad cake , so this required an additional trip to the store. my friends at stop and shop are really getting to know me pretty well, with my three visits a week! i whipped up the vegan batch first so that i could re-use the mixing bowl right away without causing any issues, and then the regular batch quickly followed. now, i will say that both came out good, but i admit that the regular ones were slightly more moist and the vegan ones more crunchy (presumably because of the egg replacer and lack of milk in the margarine and chips)…thankfully crunchy is my favorite kind of food! yes, soft, chewy cookies are great, and i will be testing out a soft batch recipe in the near future, just saying i do not at all mind crunchy chocolate chip cookies! incase you haven’t figured it out, the regular ones are in the plain white dish, and the vegan ones in the cranberry-trimmed dish.
|3/4||cup granulated sugar|
|3/4||cup packed brown sugar|
|1||cup butter or margarine, softened|
|2 1/4||cups Gold Medal® all-purpose flour|
|1||teaspoon baking soda|
|1||cup coarsely chopped nuts (optional)|
|1||package (12 ounces) semisweet chocolate chips (2 cups)|
|1.||Heat oven to 375ºF.|
|2.||Mix sugars, butter and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.|
|3.||Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.|
|4.||Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.|
Tagsbanana bars berries birthday blueberries bread breakfast brownies brown sugar buttercream buttermilk cake caramel chocolate chocolate chip chocolate chip cookies cinnamon coconut coffee cookie of the month cookies cream cheese cupcakes filled filled cookies fluff ganache gluten-free lemon marshmallow muffins nuts oatmeal pancakes peanut butter pecans pie pillow cookies pumpkin raspberry spice strawberry vegan white chocolate yeast