Our oven has died. Mid roast chicken. Dead dead deadski. Fucking finally. I have been willing it to give up with every inch of my being for the last five years ever since it crapped out on me, Christmas eve 2012 (while I was trying to roast the turkey). From its broken thermostat to its disintegrating seal to its twelve unusable settings, every time I had to use it I would silently curse it and in its own vindictive way it would curse me right back by burning whatever I had put in there. On occasion it became my scapegoat - if something didn't turn out how I envisioned it was automatically the oven's fault - but mostly it was just a bastard and I am so so so happy it is dead.
Now I have a big beautiful three door, cast iron, matte black beauty coming my way which I am ecstatic about. When we bought it, I kept hoping from one foot to the other clutching my hands together trying to repress my glee – the sales woman must have thought me quite deranged. But whatever. New oven!
Getting this beautiful big oven installed has been quite the protracted saga. It would have been nice if the sales lady or the installers had told us that we might have to rewire the entire kitchen to accommodate a new oven. It would be nicer still if the installers would turn up when they say they will. It is currently sitting in our dining room teasing me. Curse you Harvey Norman and your rubbish customer service! Unfortunately this means I have no way to cook anything. No baking, no roasting, no steaming or boiling. I am under a enforced cooking holiday. And I hate it. My poor blog is suffering for it too. I hope to be back up and running by the end of the month. But who can tell really.
I made these cookies a day or two before the oven died. One of the last things I ever cooked in it. I was looking for a vegan chocolate chip cookie to say thank you to a friend experimenting with veganism. Trendy veganism. That is too say she still eats chicken, fish, dairy, eggs, chocolate and honey when no one is looking but will tell everyone at every opportunity that she is a vegan. I tease her about this relentlessly. It is good for her. The chocolate chips are wonderful and melty. I found them on sale down the healthfood aisle at my supermarket. They don’t carry any of that nasty carob flavour and they melt just the way a chocolate chip should. By using a dark cacao powder you can achieve more of that rich chocolatey flavour with a slight bitter hit. The butter substitute is a vegan butter. Which by the way is wonderful. But expensive. I have made these using a olive oil spread before and they were just as good. The end result is softer than the cookies I am typically used to but I am partial to soft doughy cookies. You could substitute the sugars for the lower GI sugars but I wanted brown sugar, which is another reason I think they were so soft. If you want them to maintain that gorgeous fudgy brownie consistency the key is to ever so slightly under cook them. Be careful they will collapse as soon as you bite into one.
VEGAN TRIPLE CHOCOLATE CHIP COOKIES
- 110g / ½ cup Vegan butter (e.g. Earth Balance or Nuttlex)
- 200g / 1 cup light brown sugar
- 1 tbsp cornflour, mixed with 1 tbsp water
- 1 tsp vanilla extract
- 180g / 1⅓ cup + 1 tbsp plain flour
- Pinch of salt
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 3 tbsp cocoa powder
- 100g (1/2 cup) mix of dairy-free milk and dark chocolate, chopped into small chunks
- 100g (1/2 cup) dairy-free white chocolate, chopped into small chunks
Preheat the oven to 190 C / 375 F. Line two large baking trays with parchment paper.
Cream the vegan butter, sugar and vanilla together until light and fluffy. Add the cornflour mixture and mix in.
Add the flour, pinch of salt, baking powder, bicarbonate of soda and cocoa powder and mix until thoroughly combined.
Fold in the chocolate so it's evenly distributed in the dough.
Roll the dough into approximately 16 balls, about the size of a golf ball. If the dough is too soft or sticky to roll in your hands, refrigerate it for half an hour first.
Place on the baking trays with plenty of space between them then flatten the balls slightly with your palm.
Bake for 10-12 minutes. The cookies will appear very soft but do not be tempted to overcook them.
Once the cookies are baked, allow to cool on the trays for 5-10 minutes before transferring to a cooling rack.
- These cookies can be stored in an airtight container for up to 2 days.