Chocolate Chip Cake Cookies

The softest, fluffiest cookies are a breeze to whip up with the recipe we have in store for you all today. We call these bad boys Cake Cookies because they are so light and airy, and it doesn’t hurt that the trick to getting this texture is ditching the fat components and replacing them with plain water. Trust us! In no way is flavor, texture, or richness compromised in this treat. In fact, it is enhanced. If you are still not convinced, consider this: these cookies are the PERFECT ice cream sandwich cookies. You can pop them in the freezer and be damned by the result. Even after a full night in the freezer with solid ice cream sandwiched between the cookies are soft and chewy as ever.

Almost every cookie recipe starts with creaming fat components (such as butter, margarine, shortening, or coconut oil) with sugar. In the quest to find whole food alternatives to concentrated fats, the simplest alternative worked: water. In this recipe, plain water is used as the solvent for the sugar. Once that is done the recipe comes together in a snap.

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The quick bake time is the last crucial step that allows for such lasting, chewy cookies. Making sure to remove the cookies from the oven just before they brown, ensures they don’t crisp up and harden. They might be deceiving and seem undercooked. When you go to pick them up and they feel as if they are melting straight through your fingers you might question it. But, with your first bite, you’ll be a believer too.

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P.S. Don’t forget to try the ice cream sandwiches!

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Ingredients:

(makes 16 cookies)

Brown Sugar (1 cup)
All Purpose Flour (1 cup)
Whole Wheat Pastry Flour (1 cup)
Baking Powder (1 tsp)
Baking Soda (1 tsp)
Salt (½ tsp)
Non-dairy Mylk of Choice (¼ cup)
Vanilla Extract (1 tbsp)
Vegan Chocolate Chips (1 cup)

Recipe:

  1. Preheat oven to 350 ºF and line a baking sheet with parchment paper.
  2. Combine brown sugar with ½ cup of water and stir until all of the sugar has dissolved.
  3. Add non-dairy mylk and vanilla extract to the sugar-water mixture.
  4. In a separate bowl thoroughly combine all of the dry ingredients (all purpose flour, whole wheat pastry flour, baking powder, baking soda, and salt.
  5. Slowly add the dry ingredients to the wet, mixing until it is uniform. At this point you will notice that what results is somewhere between a cookie dough and a batter, this is just what we want!
  6. Mix the vegan chocolate chips into the dough/batter.
  7. Spoon heaping tablespoons of batter onto the lined baking sheet, making sure to leave about two inches of space between rows as the cookies tend to flatten and spread out during baking.
  8. Bake for 7-10 min.
  9. Allow the cookies to cool. If the cookies do not readily lift off of the parchment this is okay (it is not undercooked). You can just run a fork underneath to remove.
  10. Try making ice cream cookies with them! Just place a scoop of softened non-dairy ice cream in between two cookies then place in an airtight container and allow it to set in the freezer.

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Dig in.

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