Chocolate chip cookies have been a favorite of mine since my mom would made the recipe off the back of the chocolate chip package. Also, I love how easy and non-fussy drop cookies are. You don't have to worry about over-mixing like with scones and muffins or under-kneading like with bread. You just make sure everything is well-smooshed-together, and you're good to go!
Anyway, considering all these factors, I clearly needed to come up with my own dairy and egg free recipe for chocolate chip cookies when I went vegan.
This week, I wanted to make some chocolate chip cookies to bring along on my (last ever!) spring break trip to Bend, Oregon. But -- as I am wont to do in the kitchen -- I couldn't leave well enough alone. As I pulled the baking soda out of the cupboard, I noticed a jar of just lovely candied ginger. I thought about a delicious candy bar I had tried recently -- candied ginger in dark chocolate -- and I couldn't help myself: these cookies were born. They're moist, chewy, and everything a homemade chocolate chip cookie should be-- with the added spicy-sweet bite of candied ginger.
