Saturday afternoon was spent baking three batches of chocolate chip cookies and bringing a total of 42 small treats to the CS TA soccer game (yes, a team made entirely of teaching assistants from the Tufts School of Computer Science). (an entire six-team soccer league). I have been working (mentally) on bringing cookies to make up for my lack of skill in the field.
rear game In the chocolate chip cookie recipe from 2 weeks ago, I went back to the recipe with a vengeance (if you can call it that). At the time, I was disappointed in my cookie prototype and ultimately blamed it on overmixing the batter and egg replacer I used. So I worked on recipes using a total of three egg substitutes.
I've always been interested in the process of creating and testing recipes, but this was my first time making the same recipe over and over again. In retrospect, I probably should have baked half a batch, but I wasn't sure how that would affect the final result. In fact, I was overwhelmed by the amount of cookies there were. In fact, he baked so many cookies that he couldn't give them all away at the CS TA Soccer League, and later that evening he had to take a Tupperware full of cookies to the CS TA mixer. It was.
Following the scientific process, I decided to use Earth Balance's vegan butter sticks to keep the butter as a control between trials.Made based on Erin Jeanne McDowell's vegan chocolate chip cookies recipe Variations include:
The one I was most excited about was Just Egg, a plant-based egg replacer made from mung bean protein isolate that claims to work as an egg replacement when baking. I was skeptical, but when I tried making scrambled eggs, I was pleasantly surprised and intrigued. McDowell's recipe calls for 2 tablespoons of water and 1 tablespoon of flaxseed; I decided to convert this to 3 tablespoons of eggs.
The second iteration used aquafaba, or literally “bean water” (I was told the Latin was useless). Actually, this is the extra water in the can of chickpeas. A general substitute guide recommends 3 tablespoons of aquafaba. for each egg when baking. I debated testing aquafaba from several different cans of chickpeas, but that seemed like overkill.
At this point, I had developed the technique, stopped mixing the dough, learned a lot about how heat works in the oven (the bottom rack is much hotter than the top rack), and was ready to go back to the New York Times original. was completed.Recipes that call for flax eggs. Even so, I was still very disappointed. The recipe had the wrong ratio of flax and egg substitute. It was really dry and difficult to form into balls. If I were to make this recipe again (and probably not after the chocolate chip cookies burn out), I would make the flaxseed eggs with 3 tablespoons of water.
But the truth is, Just Egg's alternative is so good that a football team was shocked to find out its cookies were vegan.
