Before I post the Chocolate Chip Cookie recipe I promised yesterday, let’s discuss something really serious. Do you have a Trader Joe’s near you? We, sadly, do not. It’s a shame, really, but it’s probably for the best. See, when most people think of Trader Joe’s, they probably think something along the lines of, “Yeah, it’s a grocery store. Whatever.” Me, on the other hand, I get in a Trader Joe’s, and I lose my dang mind. Seriously.
So Jason had to go to the Detroit area this past weekend, because his mom was having surgery on a broken elbow (she’s doing much better). And he happened to mention that he would probably get the chance to go to a Trader Joe’s while he was there. H0-hum. No big thing. Now, I knew he was forcing nonchalance, since I have seen him in Trader Joe’s, and he goes as crazy as I do. So he asked me if there was anything that I wanted, and all I could think to say was something like, “All I want is snacks!” And boy, did he deliver!
Clockwise from top left: multi-grain bread, chocolate callets, strawberry preserves, tempeh, dark chocolate bar, soy chorizo, dark chocolate-covered almonds. Absent that day: most of a loaf of bread, another block of tempeh, two more chocolate bars, a jar of peanut butter. I guess we were hungry.
But what I really want to talk to you about is these.
Um, the image isn’t super sharp, so I’m not sure if you can read the label, but it says: “Roasted almonds drenched in dark chocolate and sprinkled with sea salt and turbinado sugar.” Are you kidding me? These are the most amazing thing I’ve ever eaten. They are less sweet than you would expect, and much, much saltier. The select few with whom I’ve shared these almonds all agree that they are so good, they defy logic. You know us well enough by now to not be shocked by this, but about two hours after the box was opened, this is what was left.
As Jason would say, “Ding dang, we ate a lot of almonds.” We sure did. So, if you live near a Trader Joe’s, go buy some of these awesome almonds, and send some to us!
OK, on to the cookie recipe. For Chocolate Chip Cookies from Vegan Cookies Invade Your Cookie Jar, you need:
1/2 cup brown sugar
1/4 cup white sugar
2/3 cup canola oil
1/4 cup unsweetened almond milk (use soy if you want)
1 tablespoon tapioca flour (or, since you don’t have tapioca flour, use cornstarch)
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chocolate chips
Now, you need to:
1. Preheat your oven to 350°F. Lightly grease two large baking sheets.
2. Combine sugars, oil, almond milk, and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about two minutes, until the mixture resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Now, mix in the vanilla.
3. Add 1 cup of the flour, the baking soda, and the salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will be a little stiff so use your hands to really work the chips in.
4. For 3-inch cookies, roll the dough into balls about the size of Ping-Pong balls. Flatten them out in your hands to about 2 1/2 inches. As they cook, they will spread just a bit. Place on a baking sheet and bake for about 8 minutes — no more than 9 — until they are just a little browned around the edges. Let cool on the baking sheet for about 5 minutes then transfer to wire racks.
See, super-easy and painless. And no tofu or anything. So what are you waiting for? Right after you get back from the post office (after mailing off our chocolate almonds from Trader Joe’s) you should whip up a batch of old-fashioned Chocolate Chip Cookies, and congratulate yourself for being so amazing.
Looking forward to hearing about your cookies,