Hello Tuesday, how nice of you to show up with a monsoon in New York... seriously folks it is pouring cats and dogs over here, all day! It was nice though, we were very quiet at work, not a lot of traffic and since today is my Monday I'd say that's a pretty good start to the work week.
Now that it's getting into holiday season and everyone is going into baking mode overload I thought I would start the seasons off right with some good ol' chocolate chip cookies. This really isn't going to be a "get all crazy and creative" blog post... sometimes it's good to go back to the basics and be a child again!
Chocolate Chip Cookies:
1/4 cup soy milk
1 cup oil
1 cup sugar
1 cup brown sugar
2 each eggs
1 1/2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
2 cups dairy/soy free chocolate chips
Start by making a "butter" from the soy milk and oil. How you do this is by placing the soy milk in a blender, food processor or bowl (only if you have a hand burr mixer) and turn on the motor. Add the oil in slowly until it starts to thicken like butter. Once you've made the "butter" transfer a cup of it into another bowl or your Kitchenaid and add the two sugars and cream them together. Basically that means beat them until they're fluffy-ish.
Sift your flour and baking soda together
in a separate bowl, aka mix well, and then add the remaining of the
ingredients except the chocolate chips. Once everything is mixed
together well, go ahead and fold in the chocolate chips.
Spray
or grease down a cookie sheet or two and place tablespoon size serving
of the dough on them. Bake them at 350 degrees for 12-15 minutes or
until golden brown. set on a cooling tray and let cool or eat fresh out
of the oven with a huge glass of milk/soy/almond milk.
There you have it guys! Enjoy being a kid for a couple minutes on this lovely day!
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