The annoying thing about googling recipes is that Google never knows exactly what you want. If I want a chocolate chip cookie recipe that is super-easy, with limited ingredients, but not too few ingredients, with no nuts, that can easily be adapted as vegan, Google is clueless. I hate having to hunt through ten million recipes to make something so simple as a chocolate chip cookie.
After about 40 minutes' search, I finally found a recipe that fit all my criteria from Paris Loves Pastry. I used the Sweet William chocolate chips for the first time, which are good, but a little milky for me. I would prefer the Tropical Source dark chips, but I haven't actually seen them for years (they used to sell them in a Jewish grocery in balaclava...so if anyone knows somewhere in Melbourne where I can find them, please let me know!)
This recipe does not produce the best cookie I've tasted - it's a bit heavy on the oil - but it did the trick and cured my mid-week choc-chip cookie craving.
2 cups flour
1 cup brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup-ish- chocolate chips
2/3 cup canola oil (a bit less wouldn't hurt)
1/4 cup soy milk
1 tsp vanilla
Preheat the over to 170' C.
In a large mixing bowl, mix together all the dry ingredients. In a separate bowl, mix together the wet ingredients. Slowly add the wet mixture to the dry, and mix until combined. Form into small balls and smush them onto a baking sheet about an inch and a half apart.
Bake for about 10-15 minutes, depending on the accuracy of your oven. Remove from the oven, let rest about five minutes on the baking sheet, then transfer to a cooling rack if you have one.
Best served with whole soy milk!