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.