Chocloate Chip Cookies

I can't remember where I first found what I consider to be the perfect chocolate chip cookie recipe. I got it years ago, some time when I was living in San Francisco. Since then, I've been inspired by the vegan cookbook I got for my birthday and in using vegan substitutes for dairy products.

I had not heard of coconut oil before reading the Babycakes cookbook. To me, it looks like Crisco. You are supposed to melt it in the microwave and use it as a fat substitute. The internet is full of information about coconut oil (here) but what most got my attention is that the oil is reported to increase metabolism. Sign me up! I found this jar at Whole Foods; they carry many different brands.

Ingredients

3/4 cup brown sugar
1/2 cup white sugar
1 cup butter I used 3/4 cup butter and 1/4 cup coconut oil
1 teaspoon vanilla extract
4 tablespoons ground flax seed mixed with 3 tablespoons water
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
12 oz. chocolate chips

In a mixing bowl add both sugars, the butter/coconut oil, and cream together. Mix in the vanilla and the flax/water combo. Add in all of the dry ingredients and mix. Add in chocolate chips, mix.

Scoop dough into cookie shapes on a parchment lined baking sheet and bake at 375 degrees for aprox. 12 minutes.

These cookies tasted just as good as ever, but my roomate said the raw cookie dough had a noticiably different texture from the usual dough. That didn't stop us from eating quite a bit of the raw dough.