Tuesday, July 14, 2009
Ginger Chocolate Cookies
Regular readers know that I was in California earlier this year visiting friends and doing some readings from my totally-unrelated-to-cooking book. The trip ended with me visiting my friend Todd, who edits the excellent punk rock magazine, Razorcake. I did a couple of podcasts for Razorcake while I was visiting, both of which were recorded in one afternoon at the magazine's HQ. During our break in between recordings, one of the magazine's volunteers, Adrian, stopped by to pick up some review materials. Adrian was a young guy, probably in his early twenties. Todd spent a bit of time berating him for his lack of a record player, but I had a whole different "Kids These Days!" moment: I was floored by the fact that Adrian had no idea that food could be bought in bulk.
"You know," Todd told him, "Like how you can go to Whole Foods and get, like, popcorn... or lentils... or flour from the big bins? And they just weigh it and you buy it like that?"
Here in Canada, we are blessed with The Bulk Barn, which is a large bulk food store that I don't visit nearly often enough. I usually buy my bulk foods from my local healthfood stores or coop, but the Bulk Barn is also great to visit now and again because of their ridiculously large selection. Good for stocking up on essentials. I've heard complaints that their stock isn't as fresh as some of the smaller places, and that is certainly possible. I haven't had any quality issues with what I've bought lately, but I do tend to buy things that don't get stale very easily.
Anyway, thanks to Monday's Bulk Barn trip, I had a bag of candied ginger slices just burning a hole in my baking cupboard. I was dying to bake with it since I've been all about ginger lately. So fresh tasting and sweet with a great spicy kick. Perfect for summer recipes. These cookies were delicious and the recipe made quite a lot. I'm going to need to take a bunch of them to work or to the neighbours so I don't put myself into a sugar coma.
1 cup vegan margarine
1/2 cup brown sugar
1/2 cup unrefined white sugar
1 teaspoon vanilla extract
1 tablespoon molasses
1/4 cup applesauce or other egg replacer
2 1/2 cups of all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped candied ginger
1 cup semi-sweet chocolate chips
Let margarine sit until it is slightly softened, then cream it together with sugars.
Add vanilla, egg replacer, and molasses and stir well.
Add flour, baking soda, and salt and stir until a sticky dough forms. Stir in chocolate chips and ginger.
Plop tablespoons of dough onto an ungreased cookie sheet.
Bake at 350 degrees for ten minutes.
-The Man of Science made me some excellent ice cream sandwiches for dessert tonight using these cookies and some vanilla ice cream. I ate two sandwiches and then had to go change my pants because my belly was too full. This is why I am no good at dieting. Because the Eat-Cookies-And-Change-Pants option is way too tempting.
-If you take your cookies out of the oven after five minutes of baking and gently bang the whole sheet of them against the counter top, your cookies will be chewier and softer. For real.
-It seems that I might be doing a cooking demo on local cable TV. I know. Crazy! I'll keep you posted.