Stealing From Friends: Double Chocolate Chip Cookies w/ Blueberries
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I know a good cookie recipe when I see one so I stole this one immediately. It comes from Lisa Isaac’s blog, Handmade in Israel. Apparently Lisa also knows a good cookie recipe when she sees one because she stole it from Lorraine Pascale, of Baking Made Easy (airing on BBC Two). I did make what seems to be a lot of changes to the recipe in order to squeeze it into my vegan, low-fat, low-sugar eating style. But the essence stays the same: rich, dark and chocolatey. This is the first time I’ve used my scale in baking, because in Lisa’s recipe, the ingredients are in ounces. I’ve “converted” them to cups here. My changes: swapping the AP flour for whole wheat pastry flour; reducing the fat (butter) by half and making up for the remainder by including a mashed, ripe banana; halving the amount of sugar and using maple sugar and stevia powder instead – and of course, omitting the egg and using flaxseed meal. The original calls for both dark and milk chocolate chips and since milk chocolate has…milk in it, I decided to use the same quantity of dried fruit in its place. Blueberries sounded like something interesting to use here and they work quite well with the chocolate. Finally, I added a little bit of cinnamon and cardamom for a hint of spiciness. The cookies bake up thick and cake-like. They’re absolutely stellar. Lisa (and Lorraine), thanks for the inspiration.
Lorraine’s-via-Lisa’s Veganized Double Chocolate Chip Cookies (with Blueberries)
Makes ~12 big, thick cookies
1/4 cup vegan “butter”
1/2 cup maple sugar
1 tbsp. flaxseed meal + 3 tbsp. water (whisk together until frothy, then let rest for a minute)
1 tsp. vanilla extract
1 medium very ripe banana, mashed
1 cup whole wheat pastry flour
1/4 tsp. salt
1 tsp. powdered stevia
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 cup cocoa powder
3/4 cup vegan semi-sweet chocolate chips
3/4 cup dried blueberries
Preheat the oven to 375F and line 2 baking pans with parchment paper.
In a large bowl, cream together the “butter” and maple sugar. Add the flaxseed meal mixture, vanilla extract and banana and whisk to combine.
In a small bowl, stir together the whole wheat pastry flour, salt, stevia, baking powder and soda, cinnamon, cardamom and the cocoa powder. Pour into the butter mixture and stir well – dough is stiff, but keep at it until you don’t have any dry, floury bits. Add the chocolate chips and the dried blueberries.
With a large spoon and using wet hands, form large (your preference as to size) balls and place on the baking pans. Wet the bottom of a drinking glass and press each cookie (you’ll want to dip the glass bottom in water for each cookie) flat – to about 1/2″ or so. A twisting motion should easily release the glass from the cookie dough.
Bake for 10-12 minutes, switching pans halfway through for even baking. Remove pans and place on wire racks to cool for a couple of minutes, then transfer cookies directly to racks to cool completely.
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