A month or so ago I started on my quest to do more baking this summer. I began with Chocolate Orange Cupcakes, then went to Chocolate Bomb Cake, and then this week, I baked the most successful recipe yet, Chewy Chocolate Chocolate Chip Cookies. As with the previous two recipes, this one came from The Post-Punk Kitchen. In place of eggs, it used a mixture of four teaspoons of ground flax seeds with a 1/4 cup of soy milk. I botched this part (somehow misreading the recipe as “one teaspoon of ground flax seeds and one tablespoon of soy milk”) and corrected it just before forming the dough and they still came out properly.
The recipe has you using your hands an awful lot, but when I found myself with chocolate gloves on my hands, I decided that next time around it would probably be better to use a hand mixer for some of the work. Nevertheless, after baking for ten minutes and then cooling for a few more, the cookies were very soft, rich, and tasty and sweet enough to melt holes in your teeth right then and there. I gave them to several people and the chocolate lovers among them loved them and were impressed that cookies that soft were made without eggs.
After three successful baking attempts, I’m starting to get cocky. What’s next? A vegan cake, perhaps?