#collegeproblemzzz: Chocolate Chip Cookies

Typical dorm life issue: You want to make cookies (make cookies), so you get out all your non-perishables from the closet, and forget you don’t have any butter or eggs.
Rats! Or, maybe that’s not generally a problem because why would you have flour, sugar and chocolate chips without butter and eggs?  If you’re anything like me, then you enjoy baking from scratch and won’t know when the urge will hit you. In these cases, it would be convenient to use eggs regularly enough that they don’t expire before you finish, and…well I guess you don’t have the same problem with butter. But I had no eggs, I had no butter, and I wasn’t about to drive to Wegmans in order to make cookies.
For whatever reason, however (specifically doughnuts…), I had some vegetable oil hanging around. There was hope yet! After Googling something like “no egg butter chocolate chip cookies” I eventually came across the Post Punk Kitchen, advertising their expertise on vegan cooking. I generally steer clear of vegan and gluten-free things, as a byproduct of their ingredients (or lack of) is more healthy, less dangerous and delectable. But I really didn’t have a choice since nothing I had to work with was/came from something that ever had legs. You know when they say don’t judge a recipe by its picture? That’s right – they don’t, because it’s surefire way to predict your success (totally).
I’ve attacked this recipe twice now, and let’s just say practice makes perfect. If you are missing butter from your fridge If you are a college student living in a dorm, then there’s a fair chance you won’t have tapioca flour hanging around like this recipe requests. If you are thus concerned for your cookies’ integrity, then you can replace the tapioca flour with something sticky like peanut butter or bananas. As long as you follow the instructions, and take care in catalyzing the “chemical reactions”, you should be good to go. Don’t be like me and assume efforts to mix the oil into the sugars are for naught. They’re not. Your cookies will taste better than the tube of dough your neighbors are buying from the campus convenience store.
Disclaimer: This, of course, depends on your substitute for the tapioca flour; not sure you even need one. If you use half a pinkie’s length of banana, you will have banana cookies with some chocolate chips. You’ve been warned.
Pools of oil: BAD
Homogenous velvety smooth “dough”: GOOD
Your cookies should look more like this
Less so like this: they may slip out of your fingers

Chocolate Chip Cookie (no eggs, no butter)

1/2 brown sugar
1/4 white sugar
2/3 cup canola oil
1/4 cup unsweetened almond milk (or your favorite non-dairy milk)
1 tablespoon tapioca flour
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 sugars, oil, milk and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it 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. 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. The dough will be a little stuff so use your hands to really work them in.
For 3 inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. 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. I usually get 16 out of these so I do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.
For 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.
Brought to you by PPK

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