My love for baking developed later in life.
I can’t say what brought it on really. It could’ve been the smell of freshly baked banana bread or the irresistible allure of a fluffy yet moist carrot cake. Most likely it was so that I could be the first to sample a batch of chocolate chip cookies.
There is something about baking, it’s exactness and precise balance of ingredients, that just fascinates me. Some goods are nothing sort of genius, and that is what these cookies are. I can’t take full credit, of course, as I was inspired by Ovenly’s Secretly Vegan Chocolate Chip Cookies, but I did take some steps to making it a tad bit more wholesome.
We’re ditching the white sugar and going for rapadura, and we’re also using the best unbleached (and organic, if possible) white flour we can find – or at least I am, you can do whatever you want!
This recipe is simple enough, the hardest part is just waiting for it to chill in the fridge for at least 12 hours. What helped me get through these arduous hours was the fact that I could simply eat the cookie dough as I waited. No egg means no risk, so by the spoonful it goes. I estimate I ate about 2 or 3 cookies worth of dough before I even baked it. The baker must have some perks, and this is mine.