So it’s kind of a sad day, reaching the end of chocolate chip cookie month. Also sad because I don’t really feel like I found “the perfect chocolate chip cookie.” This month made me realize that not everyone has the same opinion on what constitutes the perfect chocolate studded morsel of deliciousness. For instance, Kevin seemed to favour more the crispy with a soupçon of chewy for texture, whereas I was going for the pillowy soft and chewy. The final round last week though, I also found that all of the cookies tended to retain too much of the gritty sugaryness from the brown sugar. This made the cookies a bit more crispy in texture, so Kevin liked that, but again, not quite what I was looking for. As a final hail Mary pass, I decided to do a half brown sugar and half liquid sweetener (I went with honey, but you can most definitely substitute for agave or maple syrup or whatever else you’ve got handy). Verdict? Still not perfect, but that definitely solved the grittyness problem, and the addition of a subtle honey flavour was thoroughly enjoyed by moi 🙂 . Also, not exactly sure why this happened, but the cookies came out slightly softer as well (which was totally what I wanted, so yeah for accidental science!)
After a month of chocolate chip cookies, I admit that I’m looking forward to moving on to something new, but it’s definitely been fun! I’m going to kind of miss doing the mystery taste testings every week with Kevin. Maybe I’ll throw a mystery cookie tasting party (much like a wine tasting but…cookies! How has this not already become a thing???!!!). Part of the fun was also that, post taste test, I would just combine all the cookies into one cookie tin, so any future consumptions were a veritable mystery of what flavour you’d be getting (except for the avocado ones. Those I just straight up threw out (as well as up 😉 )…well composted ’cause I’m all environmental like that. I don’t think I have ever in my life thrown out a baked good right after baking like that, but these were just not salvageable, *shudder*).
“Mr. DeMille, I’m Ready for My Close-Up” (terrible photo I know, but I’m including it anyway…deal with it 😉 ).
Yield: 2 dozen cookies
- 1/2 cup vegan butter, melted
- 1/2 cup brown sugar
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 1 cup bread flour
- 3/4 cups oat flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- pinch of salt
- 1/2 cup chocolate chips
- Line a baking pan with a silpat or parchment paper and preheat the oven to 350F.
- In a medium sized bowl, combine the brown sugar, honey, vanilla and maple extracts and butter and beat with an electric mixer until combined.
- In another medium size bowl, sift together both flours, cinnamon, baking soda and salt.
- Stir the chocolate chips into the dry ingredients.
- With a mixing spoon, mix half the dry ingredients into the wet only stirring until there is no more flour. Add the second batch and again, only stir as much as you need to to fully incorporate the flour (try not to overmix).
- Bake for 7-8 minutes. You still want them to look slightly undercooked (the very edges barely browning if at all).
- Allow to cool on the baking sheet for 5-10 minutes to allow them to firm up.