I’ve been cooking and baking now more than when I was unemployed and had all the time in the world and I’ve been meaning to add a recipe section to the blog one day. Well, today’s that day… kind of.
For now, I think I’m going to make this section more of a personal blog where I highlight my cooking/baking adventures. As with the rest of this website, this is for my benefit first and foremost, and if anyone else enjoys it, then great! Certainly other people can either learn from my mistakes, or also try out some of the recipes I enjoyed.
Last night I decided to make chocolate chip cookies. Normally, I seek out “healthier” versions of desserts, but I found a recipe and decided to follow it (almost) exactly as written. I followed this recipe on the Betty Crocker website (I know!).
Ingredients
- 2/3 cup refined coconut oil, melted
- 2/3 cup vegan granulated sugar
- 2/3 cup packed vegan brown sugar
- 1/2 cup unsweetened vanilla almond milk
- 2 teaspoons vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 bag (10 oz) vegan semisweet chocolate chips (1 1/2 cups)
I didn’t have quite enough coconut oil, so it probably wasn’t the full 2/3 cup and I measured it solid, not melted. That right there is probably why the texture of my cookies was more like a biscuit or scone dough. I also never put in the full amount of sugar a recipe calls for. I usually fill the correct (in this case, 1/3 cup done 2 times) measuring cup 2/3 of the way or so. I also added additional cashew milk because my dough was very dry and I sprinkled in some cinnamon and only added 1/2 cup chocolate chips. I also under cooked the cookies because I thought they’d be too dry.
Overall, I thought these cookies tasted the same as your traditional Toll house cookie, but the texture was completely off. It was so easy to make (one bowl!), so I may try this recipe again. Plus, my family finished them off in less than 24 hours, so they couldn’t have been too bad!