Projects by Shelley: Another Hip Vegan Baking Recipe: Whole Wheat Chocolate Chip Cookes

This makes tons of delicious cookies that are yummers. It makes 6 and 2/3 big cookies, or 15 and 2/3 regular sized cookies. It is a combination of several non-vegan cookie recipes, transformed magically with vegan baking techniques.

Ingredients

1 1/2 cups flour (we used 1 cup whole wheat, 1/2 cup all-purpose)
1/3 tsp salt
1/2 tsp baking soda
1/2 cup granulated sugar
3 dashes cinnamon sugar (cinnamon mixed with sugar)
1/2 cup light (regular) brown sugar, packed
1 tsp corn starch

1/4 cup water
1/8 tsp vanilla
1 stick (equivalent to 1/2 cup) softened soy butter

1 cup (we used the larger size) organic and/or fair trade chocolate chips, before smashing. This turned out to be quite a large quantity of chips, which we liked, but feel free to reduce it down to 1/2 cup.

Process:

Start pre-heating oven to 350°F.
Sift the sugars together (the brown may take a while). Sifting is essential in this recipe to preserve proper cookie consistency later on, lest you prefer cookies dense and slimey. Add cinnamon sugar, salt, baking soda, corn starch, and mix evenly.
In another bowl, mix up the water, and vanilla. Then, dissolve the sugars in there, too. Lastly, throw in some softened soy butter. We tried whisking the butter into there at first, but it wasn't incorporate well. So instead, we used an electric mixer until it had a fluffy, frosting-like consistency. This worked out really well; by whisking in tons of air, the final dough was much more light and soft. This made for chewy cookies later on.
Add flours (you sifted them together like ten times, right?) gradually in roughly 1/2 cup increments into the mixing bowl, while continuing to mix up the wet fluffy stuff on a slower speed.
Add chocolate chips. We cut them up with a big knife to simulate a chocolate-chunk effect.
The dough should be rather sticky. If you sifted and fluffed everything up enough, it shouldn't be too dense or greasy-- see pictures for reference. You can now spoon it out onto a clean ungreased baking sheet-- the cookies will be oily enough.
Bake for a while. It took our large cookies about 18 minutes, though it may be less time for smaller cookies. You'll know they are done until the edges are ever so slightly golden. They should be very soft and airy by this time, like a magical cloud. They will harden up substantially when they cool on a drying rack, which brings me to my next point:
Transfer with a drying rack. You won't be able to pick them up with your hands just yet, so use a thin metal spatula to slip them off and onto a wire rack. Cool for about ten minutes, then indulge.