Classic Chocolate Chippers with ice-cold soy milk
I call February "The Grey Season." All the colorful holiday lights are down. Income taxes loom over our heads, and our mailboxes are inundated with those hateful black and white W2s and 1099s. The sky seems to be one big swoosh of steely grey, and those of us in the Northeast are suffering from sweater fatigue. Is it any wonder I usually make chocolate chip cookies in February?
These are my go-to comfort-food cookies, perfect for dipping in soy, coconut or rice milk [or in chocolate soy milk, if you've had a really bad day]. I've found that melting the Earth Balance before beating with the sugar makes the whole mixing process much easier. And instead of using a hybrid of brown and white sugars, I use 100% brown: the resulting caramel flavor appeases my inner hedonist.
And even if you don't make these comforting cookies, take heart: the crocuses and primroses will be peeking out from under the frozen earth in just a matter of weeks.
CLASSIC CHOCOLATE CHIPPERS
- ½ cup Earth Balance, melted
- 1 cup brown sugar, packed
- 1 tsp vanilla
- 2 T soy, rice, coconut or almond milk
- 1/8 tsp salt
- ½ tsp baking powder
- ¼ tsp baking soda
- 1¼ cups flour
- 1 heaping T soy flour
- 1 cup dark chocolate chips
- Optional additions: ½ cup nuts, ½ cup chopped dried cherries
Makes about 2 dozen cookies, recipe easily doubled
- Preheat oven to 375 degrees. Line two cookies sheets with silpat mats or parchment paper. Or spray them with non-stick baking spray.
- In a large mixing bowl, cream together Earth Balance, sugar, salt and milk until well blended.
- Add remaining dry ingredients, about ¼ cup at a time, blending well after each addition and occasionally scarping down the side of the bowl.
- Stir in chocolate chips and optional additions, if using.
- Drop in 1 T increments onto cookie sheets. Flatten slightly with a spoon.
- Bake 8-10 minutes or until golden brown.
- Cool for one minute on cookie sheet, then use your spatula to transfer cookies to a wire rack. Cool for 30 minutes.
Variations: Make these using vegan white chocolate, cinnamon, espresso or peanut butter chips instead of chocolate.