Well, these are another gem from the Canadian Living 2010 Holiday Baking Magazine, and, unlike the last post, this one was already vegan! Well, more or less, it did call for unsalted butter which I replaced with half vegan margarine and half vegetable fat (shortening). I did this as I use Vitalite which I love but find it very soft in baking. I find adding half vegetable fat gives the baked goods more structure and support. Of course if you find whatever vegan margarine you use gives you success then just use straight vegan margarine.
The orange is gorgeous in this but you can just omit that for a plain chocolate chip cookie. Altogether a very yummy success! I'll post my version here with all the grams but for those of you who prefer cups etc. the recipe is on their website. Just a note, you will need to chill the dough for 2 hours before baking, so they do need a little forward planning :-) If you can't wait, I have updated my standard Chocolate Chip Cookie recipe based on this one, it's quick and delicious too!
Big Chocolate Chip Orange Cookies
Recipe stated 26 cookies, I got 16 (I think! forgot to count!!)
90g vegan margarine
90g vegetable fat (shortening) room temperature
70g caster sugar
65g light muscovado sugar (light brown)
210g plain flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp orange zest
1 tsp vanilla extract
100g vegan chocolate chips
In a stand mixer add the vegetable fat, margarine and sugars. Beat on high speed until light and fluffy. Add vanilla and orange zest and beat well. In a separate bowl add the flour, baking powder, soda and salt and whisk well. Add this to the butter/sugar mixture and stir with a wooden spoon until it almost comes together. Add the chocolate chips and stir well, the mixture will seem a bit dry but that's fine. Bring it together tightly and form into a 10" log shape. Wrap in cling film and roll back and forth until you have a nice rotund log shape. Pop into the fridge to chill for at least 2 hours.
Preheat the oven to 180C and line a baking sheet with baking paper. Slice the log into 3/4" slices and place 1" apart on the baking sheet. I found mine didn't look very round after cutting so reformed them a bit with my hands here. Pop in the preheated oven for 12 - 15 minutes or until the edges start to look slightly golden. Cool on tray for 5 minutes then transfer to a wire rack to fully cool.
Source: Canadian Living Holiday Baking Magazine and online.
It was hard to keep the boy out of this picture!!