Saturday, September 19, 2015

Black and White Chocolate Chip Cookies {Vegan}

Cookies. What fine creations. It is a somewhat humble dessert in comparison to cakes, pies, and tarts but when done right it can move mountains. Hahah okay maybe a little dramatic; I am a cookie gal afterall, so I enjoy a good cookie.

Making two separate doughs for these cookies might seem labour-intensive but how can you not when it makes your cookies look so sophisticated!? 

I will admit that I preferred the double chocolate side to these cookies over the straight-up chocolate chip cookie side. Mmm chocolate :P 

They did compiment one another nicely, though. I found the regular chocolate chip side to have a saltier taste and the double chocolate mildy sweeter.


These are great cookies for dunking in some cold almond milk and munching on whilst listening to your fav tunes. Right now I can't get enough of the song "Bassically" by Tei Shi. Sooo good!

Marbled Chocolate Chip Cookies
Adapted from Petite Panettiere

Chocolate Chip Cookies
1/3 cup coconut oil, melted
3/4 cup brown sugar
1/4 cup non-dairy milk of choice
1 Tablespoon pure vanilla extract
2 cups flour
2 Tablespoons arrowroot starch
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips

Mix together coconut oil and brown sugar. Add milk and vanilla, thoroughly combine.

Add flour, arrowroot starch, baking soda, baking powder, and salt, mix until just combined. 
Stir in chocolate chips.

Chocolate-Chocolate Chip Cookies

1/2 cup non-dairy butter, softened
1/2 cup brown sugar
1/4 cup sugar
1 Tablespoon vanilla
1 ener-g replacer egg
1 cup AP flour
2 Tablespoons arrowroot starch
1/4 cup cocoa
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup chocolate chips

Cream butter and sugars until fluffy, add vanilla and egg - thoroughly combine.
Add flour, cocoa, baking soda, cream of tartar, and salt, mix until just combined. 
Stir in chocolate chips.

Bringing it all home...

Preheat oven to 350F and line baking sheet with parchment paper.

Scoop chocolate chip cookie dough by 1 tablespoonful, depending on preferred size. Roll into a ball and place on baking sheet a few inches apart. 
Once you have rolled the first dough, begin scooping the second dough by 1 tablespoonful, roll into a ball, then add to a rolled ball of the opposite dough. Squish the two together, roll into one giant, marbled ball, and flatten.

Bake in preheated oven 12-14 minutes. Remove from oven once edges are slightly browned. Let cool on a baking sheet for 5-10 minutes before nomming!

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