Supathin Supachewy Chocolate Chip Cookies

So everybody has their preference on chocolate chip cookies..and everyone seems to have a recipe to swear by. Crispy, chewy, soft, crunchy, thick or thin are some of the words people might use to describe their favorites. Well I don't claim to understand people who like crunchy cookies, and to me a crunchy chocolate chip cookie would be a failure, but to each his own. My favorites are thin and chewy and if those are the two adjectives you'd use to describe your ideal CCC, then this recipe might become your favorite too.

Supathin Supachewy Chocolate Chip Cookies

makes 24 large thin cookies

1 1/2 cups all-purpose flour (bleached actually works better, but I know you probably only buy unbleached. It's ok..the ones in the picture were made with unbleached. Bleached results in a less oily cookie though.)

1/2 teaspoon salt

3/4 teaspoon baking soda

1/2 cup + 2 tablespoons Earth Balance margarine, softened

1/2 cup granulated sugar

1/3 cup light brown sugar (or more granulated sugar with a teeeeny bit of molasses)

3 tablespoons light corn syrup

2 tablespoons almond milk

1 tablespoon vanilla extract

1 cup chocolate chips (Mini ones work really well if you'd rather have chips that are proportional to the height of the cookies. I used regular for the ones in the picture. I can't decide which I like better.)

Preheat oven to 375F.   

In a medium bowl, sift together the flour, baking soda, and salt; set aside.

In a separate bowl, cream the Earth Balance and sugars together until light and fluffy.  

Beat in corn syrup, almond milk and vanilla.

On low speed, gradually add the reserved dry ingredients and mix on low until combined.  Add chocolate chips and mix on low for 5 seconds.  

Line cookie sheet with parchment paper. (Greasing makes them excessively oily. They already have a very high fat content.) Drop slightly heaping tablespoons of batter about 2 inches apart onto cookie sheet (I can get 8 per sheet without them running together).  Bake for 7-8 minutes or until edges just begin to turn golden. They will look a little undercooked in the middle, but not totally raw. Remove cookie sheet from oven and wait 3 minutes before gently sliding the whole parchment sheet to a rack or counter to cool completely. You can reuse the parchment sheet for the next group, but wipe it off first. These cookies sweat out a lot of oil.

I love how big the chips are in relation to the cookie.
These cookies are very upfront about the number of chips they contain.

So thin you can see through!

And bend with your mind.

I also have some pie pictures to share..some Thanksgiving and after Thanksgiving pies. I also believe I have a new favorite.

In the front is the Pumpkin Cheesecake from Vegan Pie in the Sky and in the back, also from Vegan Pie in the Sky is my new favorite pie...banoffee! (Seriously, banoffee! requires an exclamation point following it.) Both were made with a gluten free crust to accommodate my celiac cousin. The crusts were a mix of pecans, sugar, brown rice flour and Earth Balance. I liked the crusts, but damn that many nuts is expensive.

The pumpkin cheesecake is one of those recipes that everyone talks so highly of, so I had to make it. I think I am the only one in the world that doesn't really care for it though. My family thought it was great. On the other hand, I am in love with banoffee!, where as it did not receive the rave reviews of the pumpkin. Maybe bananas were just not tradition-friendly for this occasion. It's ok, banoffee!, I will make and eat enough of you to make up for everyone who doesn't think bananas belong at a Thanksgiving table.

After Thanksgiving when the price of a 3 lb bag of cranberries went from $5.50 to $3 (Ah, the magic of supply and demand), I made the cranberry custard pie from Vegan Desserts.

I liked this one because I like pretty much everything with loads of cranberries. I find the whipped topping unnecessary, but interesting and I do recommend halving the topping recipe if you make it. I was lazy and just slapped it on top instead of piping it, so it wasn't pretty enough to be in the photo. I also used a premade graham crust. (Lay-zaaaay piemaker that I am.) I could totally eat the batter for this one with a spoon.. I almost posted a picture of the batter but it rather resembled a particular uniquely colored indigestion medicine. (As beautiful as that color may be..)