I’ve decided I should just bake my way through this book. So I started with the classic chocolate chip. Since none of them remained 24 hours later, I’d say they were successful.
Chocolate Chip Cookies
very slightly adapted from here
2 tsp molasses
3/4 cup minus 2 tbl white sugar
2/3 cup minus 2 tbl canola oil
1/4 cup vanilla almond milk
1 tablespoon cornstarch
2 teaspoons pure vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups chocolate chips
Preheat oven to 350 F. Lightly grease two large light metal baking sheets.
Mix together molasses, sugar, oil, milk and cornstarch in a mixing bowl. Whisk for about 2 minutes. Don’t skip this, it’s important! Mix in the vanilla.
Add 1 cup of the flour, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips.
Roll cookies into walnut sized balls and flatten slightly. Bake 7-8 minutes, until lightly browned. Enjoy!