Chocolate Cookies

Ingredients
1/2 c. vegan butter
1/2 c. white sugar
1/2 c. brown sugar
1 tsp. vanilla extract
1 c. all-purpose flour
2/3 c. unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1 tbsp. non-dairy milk (I used almond)
3.5 oz. dark chocolate chips or chunks

Directions
Preheat the oven to 350°F.

Add the vegan butter and brown and white sugar to an electric mixing bowl and cream together. Add the vanilla and mix in.

Sift the flour and cocoa powder into a mixing bowl and mix in the baking soda and salt.

Add the dry ingredients to the wet, mixing in by hand until crumbly.

Add the 1 tbsp. milk and mix into a thick cookie dough. Add the chocolate chunks and mix in. Your cookie dough will be very thick, but sticky enough to easily roll into balls. Roll into small balls and space evenly on a parchment lined baking tray.

Bake for 10 minutes. The edges will be firm but the cookies will still be soft in the middle. This is fine, they will firm up as they cool.

Makes about 16 cookies.

Recipe credit to lovingitvegan.com. 

Peanut Butter Chocolate Chip Cookies

Ingredients
1/2 c. vegan butter
1 c. white sugar
1 c. creamy, salted peanut butter
1 tbsp. vanilla extract
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3 tbsp. non-dairy milk (I used almond milk)
6 oz. chocolate chips

Directions
Add the vegan butter and white sugar to an electric mixer and cream them together. Then add in the peanut butter and vanilla and mix together until well combined.

In a separate bowl mix together the flour, baking soda and salt. Then add in to the wet ingredients and mix in with a spoon (don’t use the electric mixer for this part) until you reach a thick crumbly dough. If at this stage you are able to mix it into a cookie dough, so what you have is a proper cookie dough instead of a crumbly dough, then you may not need to add any soy milk, but if you have crumbly dough, then you need the soy milk. This usually depends on the moisture content of your brand of vegan butter and/or peanut butter.

Add in the milk, only as much as needed to get to a thick cookie dough that is able to roll into balls. Add in your chocolate chips or chunks and mix in.

Preheat the oven to 375°F. Roll into big balls and place onto a parchment lined baking tray. Aim for around 20 cookies from your batch, a couple more or less is fine.

Bake for 15 minutes until the tops are golden brown. The middles will still be very soft, this is fine, they will firm up as they cool. Let the cookies cool and firm up on the baking sheet before moving them.

Makes about 20 cookies.

Recipe credit to lovingitvegan.com. 

Brown Butter Bourbon Chocolate Chip Cookies

Ingredients
2 1/4 c. cake flour
1-1/2 c. all-purpose flour
1-1/4 tsp. baking soda
1-1/2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1-1/4 c. (2-1/2 sticks) unsalted butter, browned
1-1/2 c. brown sugar
3/4 c. granulated sugar
2 tsp. vanilla extract
2 tbsp. bourbon
2 eggs, at room temperature
10 oz. semi-sweet chocolate chips

Directions
First, brown the butter by melting it in a medium saucepan over medium heat, whisking constantly. The butter will begin to bubble and foam and then quickly after, turn a golden brown with amber specks in the butter. Immediately remove from heat and pour browned butter into a small bowl and place in the refrigerator until cool to the touch.

In a large bowl whisk together the cake flour, all-purpose flour, baking soda, baking powder, salt, and cinnamon. Set aside.

When butter is cooled, cream together with the brown sugar and granulated sugar until smooth and creamy. Mix in the vanilla extract, then add the eggs one at a time, beating well after each addition. Finally, mix in the bourbon.

Add the flour mixture to the butter mixture, mixing until just combined. Stir in the chocolate chips.

Refrigerate dough for at least 1 hour or up to 3 days. (You may think you can skip this step. You cannot.)

When the dough has chilled, preheat the oven to 350 degrees. Line a baking sheet with a Silpat baking sheet. Scoop dough into 1 1/2 tablespoon (golfball-sized) balls (I used an ice cream scoop). Bake for 10-12 minutes. Allow to cool a few minutes on the baking sheet before transferring to a wire rack to cool completely.

Makes about 24 large cookies.

Grandma Fisher's Peanut Butter Cookies

My grandfather’s mother’s very special Sunday treat.

Ingredients

1/2 c. sugar
1/2 c. brown sugar
1 egg, beaten
1/2 c. butter
1/2 c. peanut butter
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. vanilla

Directions
Preheat oven to 350 degrees. Mix all ingredients and make into small balls. Press with a fork. Bake for 10 minutes.

Butter Cookies ("Thumbprints")

Ingredients

1 lb. butter
1 c. sugar
1 egg
1 tsp. vanilla
4 c. flour

Directions
Cream sugar, butter, egg and vanilla. Slowly add the flour. Form into cookies and bake on 350 degrees for 15 to 20 minutes on an ungreased cookie sheet. For thumbprints, press your thumb into the formed cookies before baking and drop in a teaspoon of preserves.