I've made these chocolate chip cookies at least a half-dozen times since quarantine. But when I whipped up a batch yesterday, the feeling of folding in the butter and flour and chips brought with it a sense of new purpose. Now I was baking like I had during "normal" times: for relaxation. For pleasure. Not for stress relief and escape and sugar coma. The results are in: COVID negative. We're elated! Relieved. Grateful. I wonder how many other families received similar news yesterday and how they're feeling. Did they jump into their kitchens and bake cookies?
The roller coaster of emotions we endured while this was all going on was terrifying. And now states (including Missouri) are considering easing restrictions. I hope the virus gets the memo, and surely it has because of course a virus takes direction. I can see it putting on its little coat, fedora hat, grabbing its luggage and just shuffling off into the great unknown. Downtrodden and broken because we, the human hosts--are not going to stand down any longer. We're coming back!
I've been trying to incorporate whole wheat flour/ground oats or almond flour into as many recipes as I can to extend the use of my all-purpose flour. So far I've only ruined one loaf of bread because my ratio of water wasn't increased enough or something for a proper rise. It became a nice flat bread instead. Waste not, want not.
Use whatever form of chocolate you have on hand here. It can be chopped up chunks, it can be tiny chips, it can be peanut butter chips and chocolate chips. It can be M&Ms--whatever you have on hand that gives you the chocolate jolt you need, use it. This cookie also welcomes any bit of nut you'd like to add as well.
Here is my modified vegan chocolate chip cookie recipe from Joy of Cooking.
Vegan Chocolate Chip Cookie
1 stick Earth Balance butter
1/3 cup sugar
1/3 brown sugar
1 t. vanilla extract
1 T. ground flax plus 2 T. water and 1 t. olive oil (Flax Egg)
3/4 cup AP flour
1/4 cup whole wheat flour (or sub any kind of flour you have here)
1/2 t. baking soda
1/2 t. salt
1 cup chocolate chips
1/3 cup chopped pecans *optional
Preheat oven to 375. Prep a cookie sheet with parchment paper or light oil. In a bowl, whisk together flour, baking soda, salt. Set aside. Prepare flax egg and set aside. In medium mixing bowl, add butter, sugars, extract and mix well. Add flax egg and blend until smooth. Slowly add dry ingredients to butter mixture until all dry flour pieces are incorporated. Then fold in the chocolate and nuts (if using).
Drop by tablespoon onto cookie sheet spaced two inches apart. Place in fridge for twenty minutes.
Remove and bake for 10-12 minutes or until edges of cookies begin to brown. Freeze any unused dough into round balls for later.