Do you want to know what I love about the holiday season?
But most of all, I love the food. I love hot cocoa, and green tea flavored with candy canes. I love the smell of winter spices mulling on the stove and cranberry orange bread baking in the oven. I. Love. It. And of all of the holiday delicacies that there are (in abundance) I love the cookies most of all. Since I’m going to be going to some cookie swaps this season, I’ve decided that over the next month I’m going to share with you some of the recipes from my kitchen. Of course there will be photos as well. The idea is that you will be overwhelmed with the deliciousness radiating from my photos, and then you will just HAVE to make the recipe for yourself, and my gosh! I’ve included the recipe right here on the blog! Fantastic.
Some of the recipes are from my collection. Some are from some of my favorite cook books. Some are from my photo friends, or my food blog friends. Whereever they are from, rest assured – these are the best (best) cookie recipes you will EVER come across. I know. Now I’m digging a hole. But you know what? It’s a hole of cookie bliss, so just dive right on in with me. Don’t forget your tall glass of (soy) milk.
The Best Chocolate Chip Cookies You Will EVER Have (and, they’re VEGAN!) Recipe
Yields approximately 24 cookies (if they last long enough for you to actually count them)
2 cups of flour
1 tsp baking soda
1/4 tsp salt
1 cup softened Earth Balance (vegan “butter”)
1/2 cup sugar
1/2 cup brown sugar, packed
1 tsp cornstarch
1 tsp vanilla extract
2 tbsp soy milk
1 cup chocolate chips
1) Preheat oven to 350. Line two baking sheets with parchment paper.
2) In a large mixing bowl cream sugar, brown sugar, and soy butter. Meanwhile, combine flour, baking soda, and salt in a large bowl. In a medium bowl, dissolve the cornstarch in the soy milk and vanilla extract. Add the corn starch mixture to the butter and sugar mixture. Stir until smooth. Add the flour mixture in batches until just combined. Fold in the chocolate chips.
3) Using your measuring spoons, drop a heaping tablespoon worth of dough onto the baking sheet about two inches apart from one another. Bake 8 – 10 minutes or until the edges are slightly golden. Remove them as soon as you think they are done – I always take them out at 10 minutes, even if they don’t look done. If they are left in too long, they will harden, and then you won’t have The Best Chocolate Chip Cookies EVER, you will have hard impostors! Once removed, allow them to cool for 5 minutes and then transfer them to a cooling rack.
Eat them fresh out of the oven. Bake them first thing in the morning and have some with your morning tea. Then treat yourself to some after lunch. Eat one or two for an afternoon snack, and then sugar up your kids when they come home from school. Have a cookie on a plate and a tall glass of milk waiting for your husband when he comes in the door from a hard day at work. Then, eat them after dinner (or before. OR while you are MAKING dinner. Who’s going to stop you??) And if you somehow manage not to eat the entire batch that day, they are just as splendidly amazing the next day.
I pulled back on the next shot to show you my setup. Cloth on coffee table. Diffused light through the blinds/shade of a south facing window. I sat my butt on the couch and took some pictures. Find. The Light. And then reward yourself with your light finding ability by eating a cookie.