|There was no soy milk, so I ate them with beer.|
So, back to cookies. I used to make chocolate chip cookies all the time throughout my adolescence. While my peers were playing sports and making out, I was getting high and chubby on cookies. My parents got a microwave/convection oven back in the late 80s and we all thought that it was the shit. It came with a cookbook that showcased some of the amazing things you could do with this cutting-edge technology. One of the recipes therein was an ordinary chocolate chip cookie recipe that exploited none of this technology. It was a straight-up, dependable recipe that I used to pump out hundreds of perfect chocolate chip cookies. (By "pump out," I mean, "pump through my digestive system.") Then, one day, I grew up and became vegan.
Since being vegan, I've made chocolate chip cookies about three times. The first time, I adapted that wonderful recipe from my youth. The results were disappointing. I tried a couple vegan-ready recipes after that. Shrugworthy. Finally, I tried the recipe from The Joy of Vegan Baking. Oh, em, gee. They turned out so well. They were lightly crunchy on their perimeters, chewy at their epicenters. I shaved a minute off the bake time with each of the three batches and the last one was the best.
I was curious about the Internet's opinion of this recipe, so I did an image search. It's certainly popular. But I'm surprised by their wild variation. Mine definitely turned out darker than others'. Maybe that's because I used golden brown sugar instead of light brown. Well, I don't care; I'm just glad that I can resume pumping chocolate cookies through my digestive system.