Chocolate Chip Cookies

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Chocolate Chip Cookies

Who doesn't love a good chocolate chip cookie?  We certainly do around here.  Honestly, we are not very fancy chocolate chip cookie fans here.  We don't use cake flour, nor do we use specialty chocolate chips.  Indeed, Ghiradelli chocolate chips usually do the trick for us, since we usually have leftovers which we can later pop into our mouths ....
But we do like our chocolate chip cookies gooey and soft.  Studded with plenty of chocolate chips as an added bonus.  No nuts for us because I don't like them in my cookies.  Actually, I'm quite picky about nuts, since I only like to eat cashews and peanuts, as they are.

These cookies did not disappoint.  They were chewy and gooey.  Full of chocolaty goodness and sweetness.  They were plain and simple.  Good old fashioned chocolate chip cookies.

Recipe
Chocolate Chip Cookies
1 cup whole wheat pastry flour
1 cup all purpose flour
1 cup turbinado sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cups chocolate chips (we used semi-sweet)
2/3 cup vegan spread, such as Earth Balance
2 tsps vanilla
2 TBSP dark molasses
1/2 cup almond milk

Preheat oven to 350 F.
Mix the flours, baking soda, baking powder, and salt in a large bowl.  Then mix the sugar, milk, molasses, vegan spread, and vanilla.  Then fold the wet into the dry, and finally fold in the chocolate chips.  Refrigerate the dough for about 2 hours.  We use an ice cream scoop for the cookies since we like them large.  Bake for about 8 - 10 minutes.
Enjoy!

Gingersnap Cookies

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Ginger Cookies

We love gingersnaps around here.  Any time, any season.  Of course, we always have them in the winter, right before Christmas.  But what's to prevent us from having them in the fall?

These cookies have a real spicy ginger kick.  I think that came from the use of fresh ginger, but that was also what made these cookies special.  They were gooey and full of gingery richness!  

And healthy too.  Since we mixed in whole wheat flour as well!  Well ... perhaps we were deluding ourselves, but they do have healthy grains mixed in somewhere!  We try we try.

We had a rainy and dreary day, so we decided to brighten up our kitchen with the nice smell of ginger baking in the oven ....  On a rainy day gingery cookies provided a nice kicker to brighten up the day.

Recipe
Gingersnap Cookies
Adapted from Good to the Grain
1/2 cup vegan butter (like Earth Balance spreads)*
1/2 cup dark brown sugar
1/2 cup brown sugar
1/4 cup unsulphured molasses (not blackstrap)
2 TBSPS fresh grated ginger
1 egg
1 cup whole wheat flour
1 cup all purpose flour
2 tsp baking soda
1/2 tsp ginger
1/4 tsp cinnamon
1/8 tsp clove (we omitted)
1/2 tsp sea salt

*you can also use real butter, of course, but as I don't like the taste of butter, we never bake anything with it*
In a large bowl, mix together butter, sugars, molasses, fresh ginger, and egg.  Sift the dry ingredients over the bowl until well combined, then wrap dough in plastic and refrigerate it for at least 2 hours.

Preheat over to 350 F.  Layer 2 baking sheets with wax paper.  Scoop balls of the dough using an ice cream scoop (of course, you can also make smaller cookies with a tablespoon or teaspoon, but we like them big).  Be sure to leave ample space between the balls of dough if you don't want cookies that run into one another.  Bake for about 12 - 17 minutes.
Enjoy!

Sorry for the lack of posts; I started a new job and so life has been very busy these days. But blogging will return!