Since hitting my thirties, I’ve kind of soured on chocolate. Well, not soured, exactly (Go Max Go bars are the bomb!) … but my chocolate cravings have grown more and more sporadic. I prefer matcha cupcakes over chocolate, and plain ole vanilla ice cream to chocolate obsession. But this week I was struck with a hankering for chocolate chip cookies that just couldn’t be ignored. (I blame it on the Peanut Butter Oatmeal Cookies I made for the dogs. They seriously smell good enough to eat, carob chips and all.) And not just any old chocolate chip cookies, either – but soft, chewy, so-moist-they-just-might-be-underbaked chocolate chip cookies like you’d find in the bakery.

Enter the Soft Baked Chocolate Chip Cookies from The Vegan Cookie Connoisseur – which, incidentally, might be the very last chocolate chip cookie recipe I had left to try from this particular book. (Make ALL THE COOKIES!) The featured picture strongly resembles Wegman’s bakery cookies – I worked there in college, and coveted all their baked goods which I couldn’t have because LACTOSE – so my hopes were high.

And this recipe? VERY CLOSE to what I wanted. This even though I was missing one of the ingredients (blackstrap molasses; Shane reminded me several hours after the fact that we still have an unopened jar of homemade molasses given to us by our neighbors for Christmas; doh!) and had to defrost some applesauce on the stove before I could even get started (it’s always going bad otherwise; grrrr!).

The recipe’s easy enough, although my genius plan to dole out the dough using a tablespoon-sized melonballer was a bust. The dough proved way too sticky for its dinky scraper, and it shows in my misshapen cookies. That’s okay! They’re still delish.

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Filed under chocolate chips, cookies, kelly peloza, the vegan cookie connoisseur, vegan food

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