Happy Vegan Chocolate Chip Cookies (Non-Vegan Version)

My Unexpected Baking Adventure: A Story of Perfectly Imperfect Cookies

Baking has never been my strong suit. I'm more of a "throw-it-together-and-hope-for-the-best" kind of cook. Precise measurements and meticulous techniques? Not really my style. So, when I decided to tackle a recipe for vegan chocolate chip cookies, I knew I was in for a challenge. The original recipe, a carefully crafted masterpiece from a vegan baking blog, promised melt-in-your-mouth perfection. I, however, am not known for my melt-in-your-mouth anything, let alone cookies. My usual cooking method is akin to a happy accident. What's the point of following a recipe if you can make your own kind of deliciousness?

The initial attempt was...disappointing. The cookies were flat, dense, and frankly, a bit sad-looking. They tasted okay, but they definitely lacked the promised magic. Undeterred, (or maybe stubbornly refusing to admit defeat), I decided to try again. This time, armed with a slightly tweaked recipe (and a healthy dose of optimism), I embarked on a baking journey that was less about precision and more about happy improvisation. I did not follow the recipe to a T, and I adjusted as needed. I added more of one thing or another, adjusting as I went along. And let me tell you, it was the best mistake I could have ever made. I finally mastered my version of the recipe. I have used it more times than I care to count.

The adjustments involved a lot of trial and error. More butter, less sugar, a dash of vanilla extract here, a pinch of salt there. With each iteration, the cookies slowly transformed, evolving from sad little blobs into something closer to the promised perfection. The resulting cookies weren’t just delicious, they were a testament to the beauty of imperfection. They were rustic in their shape, not the perfect symmetrical discs of a professional baker's dream. Yet the flavor was spectacular.

This recipe, my friends, is not just a recipe for cookies. It's a story of resilience, of adapting to life's unpredictable detours (or, in this case, a lack of specific ingredients), and of finding joy in the unexpected results. It’s a reminder that even the most ambitious baking projects can end in unexpected deliciousness. So don't be afraid to experiment, to make your own adjustments, to embrace the happy accidents that often lead to the most delightful discoveries in the kitchen. After all, even imperfect cookies can still be incredibly delicious.

These cookies are more than just a sweet treat; they are a reflection of my personality. Sometimes I’m organized and focused, and sometimes I’m a bit more chaotic and spontaneous. This recipe embodies that perfect blend, and that's what I love about it.

The End Result: Perfectly imperfect, wonderfully delicious cookies that remind me that life is all about the journey, not just the destination.

Step-by-step

• Make sure all ingredients are at room temperature. It will work if they're not at room temp but it works much better if they are. Also, while your oven is pre-heating, put the cookie sheets you are going to use on top of the oven so they get preheated as well. Preheat oven to 350 degrees F.
• In a large bowl, mix together flour, baking powder, salt, and cinnamon. Stir in chips. Make a well in the center and set aside. In a medium-size bowl, add together sugar, oil, and molasses; mix well.
• Add the vanilla and then add the water; mix well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to.
• Spoon onto ungreased cookie sheets. Put them in the oven. Bake for 4 minutes and then flip and rotate the sheets (top to bottom and 180-degree rotation). Bake another 4 minutes and check them. The cookies are done when they seem a little bit softer than you want them to be. They will harden up some as they cool.
• Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them, let them sit on the pan for 2 minutes before transferring them to the racks.