Mailing cookies to NYC, Double Chocolate Chip Cookie Recipe, The Vegan Girl’s Guide to Life

My editor requested I bake around 100 cookies for a sales conference for the book earlier this week. I, of course, took this as an opportunity to go all out and bake some really fantastic varieties of cookies. I live for 8 hour baking marathons!

Hypnosis lollipops. These are the cookies featured on the cover of the book. I got a few different varieties of cute ribbons to tie them with.

Bakery Style Double Chocolate Chip Cookies. Everyone always wants to make these and I think the only place I’ve posted the recipe is the myspace blog, so I’m going to post the recipe again at the end of this post.

The recipe will also be featured in my friend Melisser’s upcoming cookbook, The Vegan Girl’s Guide to Life!! It is also coming out in November and up for pre-order on Amazon right now!

Chewy Ginger Cookies. Simple, easy, but packed with punch.

There will be a little blurb in the book about mailing cookies! Only 6-ish months away!

Giant Bakery Style Double Chocolate Chip Cookies

Makes 8-10 giant cookies (or lots more small ones)

These cookies will soon rock your world. They are huge, chocolate-y, chewy, soft, and decadent, all contained in a four-inch diameter. My goal here was to recreate those huge ass bakery cookies with crispy edges and a delicious chewy center and these cookies have surpassed those other cookies. So make these ones! They’re an amazing treat that will leave you addicted.
Vegan chocolate chips are pretty easy to find (such as Ghirardelli and Trader Joes brand semi-sweet chocolate chips). Many store brand semi-sweet chips are free of dairy products, just check the ingredients.

1/2 cup chocolate chips (for melting)
1/2 cup soy milk
2/3 cup canola oil
2 teaspoons vanilla
1 1/3 cups sugar
2 tablespoons cornstarch

2 cups flour
2/3 cup cocoa
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup chocolate chips

Preheat oven to 350°F.

Melt the chocolate chips with 1/3 cup of the soy milk in either a microwave or in a glass dish placed in a saucepan of boiling water (makeshift double-boiler).

Pour the melted chocolate and soy milk into a large bowl, then add the rest of the soy milk, oil, vanilla, sugar, and cornstarch.

Add in the flour (unsifted), cocoa, baking powder, and salt. Stir until thoroughly mixed, then add the chocolate chips.

Here comes the super fun part! Using your hands (or if you must, a spoon. Live a little! Get your hands covered in the most chocolate-y cookie dough ever!), grab handfuls of cookie dough and flatten them out to a little thicker than a 1/2″ on a cookie sheet lined with parchment paper.

Bake for about 15 minutes (shorter if you made smaller cookies) or until the edges are very firm, and the centers look chewy and feel soft to the touch. Let rest on the cookie sheet for a minute or so, then very carefully transfer to the cooling rack without destroying any cookies. They are completely amazing warm and gooey and still taste divine after cooling off.

-Replace 1/4 teaspoon of the vanilla with almond extract.
-Replace 1 teaspoon of the vanilla with a fruit extract such as raspberry or strawberry.
-Add 1/2 teaspoon cinnamon to the dough.
-Add 1 teaspoon ground coffee beans or replace 1 teaspoon of the vanilla with coffee extract.


Black and White Cookies

Black and White Cookies

I made black and white cookies from Duff Goldman’s recipe after I discovered it on the Ace of Cakes DVD the other day and noticed it would be super duper easy to veganize. And I’m super glad I did because they are awesome!

Black and White Cookies (adapted from this recipe)

1 package dry yeast
1 cup soy milk
1 cup Earth Balance margarine
1 3/4 cups sugar
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1/2 teaspoon salt
Oil mister or cooking spray

Add dry yeast to warm or room-temperature milk, let stand for 20 minutes.

Preheat oven to 375 degrees F.

Cream the butter and the sugar until light and fluffy.

Slowly add and combine the yeast mixture, and the extracts.

In a separate bowl whisk together the cake flour, all-purpose flour and salt and gradually add them to your mixture. Caution: Do not over mix, but make sure to keep your mixture homogenous.

Prepare a cookie sheet with pan spray and drop heaping spoonfuls of dough 3 to 4 inches apart. Bake until the edges begin to brown, 20 to 25 minutes.

Let cool to room temperature before decorating.


1/4 cup chocolate chips
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
1/4 teaspoon lemon juice
3/4 cup powdered sugar
2 heaping tablespoons cocoa powder
Water to thin out if necessary

Melt the chocolate chips in a glass bowl. Add the corn syrup, vanilla extract, and lemon juice, and stir. Gradually add the sugar and cocoa powder and water, if needed. The chocolate chips will firm up the mixture if it sits out for a while, so just add a splash of water or soy milk if that happens.

1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
1/4 teaspoon lemon juice
1 1/4 cup powdered sugar
Water to thin out if necessary

Combine the corn syrup, vanilla, and lemon juice in a bowl, then gradually add the powdered sugar. Add water if necessary to thin out the mixture.

Using a “butter” knife or spatula, ice half the cookie with white icing and half with black. Repeat for all cookies and let sit until the icings set (or eat some before they set if you don’t want to wait).

P.S. Did you guys know they make a soy-free Earth Balance now? I saw it at a health food store in Milwaukee today. Good news for vegans (or anyone) who are allergic to soy!


Some new cookies… [and a recipe]

Hello everyone!
I’ve finished the cookie inventing and writing parts of this project, so keep checking back for updates on the book in the near future!

In the meantime, click here to look at the full collection of cookie photos.
And if you haven’t friended vegan cookies on MySpace yet, here it is!

As promised, some recent creations:

Vanilla Sandwich Cookies

Super Cute Turtle Cookies

Chocolate and Vanilla Jam Thumbprints

And a recipe! All the posts in which I include recipes are tagged with “recipe” under the “category” headline on the right of the screen. Here they all are: https://vegancookies.wordpress.com/category/recipe/

Chocolate Thumbprints
Makes 18 cookies

Aww, thumbprint cookies are so cute. With a fudgy texture and deep chocolate flavor, these are not your average thumbprint cookie. You can use any kind of jam you like. Of course they’re good with your typical strawberry or raspberry jam, but there are so many possibilities like peach or blueberry!

1/3 cup canola oil
2/3 cup sugar
1/4 cup soy milk
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract

1 1/4 cups flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/8 teaspoon salt

3-4 tablespoons jam, your choice

Preheat oven to 350°F.

In a medium-sized bowl, mix the oil, sugar, soy milk, and extracts.
Sift in the flour, cocoa, baking powder, and salt and stir until completely mixed. Add a bit more flour if the dough looks wet.

Shape into tablespoon-sized balls and place on a lightly oiled or parchment-lined baking sheet (do not flatten) and bake for 9 minutes.

Remove from oven and using your thumb, press into each cookie, making a thumbprint. Put about 1/2 teaspoon jam on each cookie. Return to the oven and bake for 3 more minutes.

Transfer to a wire rack to cool and enjoy!