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Home » Dessert » PPK Chewy Chocolate Chip Cookies

February 5, 2011

PPK Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies

I am not a huge fan of baking, mainly because you have to be so exact for good results. There are about three or four cookies recipes that I can make without causing a major disaster in the kitchen—this is one of them. This is Isa Chandra Moskowitz’s recipe, found on the Post Punk Kitchen (PPK) website. This is one double-chocolately, chewy and cakey cookie. I think the addition of macadamia nuts is great, but they are not necessary for the recipe. The use of ground flax seeds dissolved in soy milk functions as the “egg,” binding the ingredients together. And the secret added benefit of vegan cookies is—you can eat the batter without worrying about salmonella poisoning … neato!

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Filed Under: Chocolate, Dessert

Reader Interactions

Comments

  1. runbum3 says

    February 6, 2011 at 2:58 am

    these look delicious!!

    Reply
  2. Monique a.k.a. Mo says

    February 21, 2011 at 1:29 am

    I have never wanted cookies more than I do now.

    Reply
  3. Emily says

    February 27, 2011 at 10:41 pm

    ok these look amazing! I am always perplexed at baked goods without any eggs though, I don't understand how that works? I should make it and see!

    Reply
  4. erinwyso says

    February 28, 2011 at 1:44 pm

    When you blend the flax seed with the soymilk, it becomes very goopy, just like an egg and acts as the binding agent. No salmonella risk here, so you can eat the batter while preparing!

    Reply

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Hi! I’m Erin Wysocarski. Glad you’re here.

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin »

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