Chocolate Chip Cookies
Chocolate chip cookies originated in the USA in 1930s. This version uses molasses to give the cookies that familiar golden brown colouration.
1 Cup margarine
1 Cup brown sugar, firmly packed (can use raw sugar)
1 Cup sugar
3 Cups cake flour (or can mix, half cake flour and half wholewheat pastry flour)
1 tsp baking soda
1 Tbsp molasses (do not use more)
¼ tsp salt
2 Ener-G eggs or flaxseed eggs (1 heaped Tbsp ground flax seed mixed with ¼ cup water per egg, and then left for 10 minutes before using)
2 tsp real vanilla extract (do not use imitation cheap stuff)
2 Cups (12 oz) dairy-free semi-sweet chocolate chips
- Preheat oven to 180°C.
- Cream margarine and sugars in mixer or large bowl. Beat in the 'eggs'. Add vanilla and molasses.
- Sieve the flour(s) and baking soda. Add in thirds to previous mixture. When thoroughly mixed, add chips.
- Make whatever size cookies you want (this makes about 36 large cookies).
- Bake on ungreased pans (or lightly sprayed with non-stick spray) for about 10 minutes depending on size of cookies.
- Cool very well before you try and take them off the trays. Enjoy!
- Note: these cookies freeze well in ziplock bags (if you don't eat them all at once!)
Serves 36 people
Recipe supplied by Maureen Cram, Hartbeestpoort, South Africa
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