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Since 1968, your Colorado Springs outdoor store.
DIRTY GOURMET PLANT POWER - Crunchy Chocolate Chip Cookies - Outdoor Recipe & Review

DIRTY GOURMET PLANT POWER - Crunchy Chocolate Chip Cookies - Outdoor Recipe & Review

"Dirty Gourmet PLANT POWER" is a book filled with recipes for the outdoors...on the trail, backpacking, and camping.  Authors Aimee Trudeau, Emily Nielson, and Mai-Yan Kwan have tested and perfected these "outdoor" recipes. 

The book is available at the shop and on-line.  

This "outdoor cookbook" offers a wealth of information, so much more than just the recipes.  You'll find meal planning for week-end or more extensive trips, how to convert your favorite recipes to be outdoor-ready, the Plantry (all about ingredients), how to dehydrate foods, Base Kit checklists for the variety of outdoor excursions you may take, cooking techniques for car camping and the backcountry, and much more.

A very valuable resource for all of us who love getting outdoors and want to make feeding ourselves delicious, nutritious and plant-based.

The 3 women authors of the Dirty Gourmet Plant Power

The authors.

 

Buy the Book - $24.95

 

Crunchy Chocolate Chip Cookies

REVIEW & RECIPE 

The conundrum of what to consume while venturing out on the trail looms large.

That’s why we’re perusing “Dirty Gourmet Plant Power” for some vegetarian solutions to this culinary challenge.

In this pursuit, we’ve already tested two recipes - with mixed reactions.  So, we pointed our gaze on what sounded like a sure-fire winner, “Crunchy Chocolate Chip Cookies.”

Eureka!

Apparently, the intent of this recipe was to evoke the delight of Famous Amos cookies.  And delightfully crunchy and tasty they are!

The recipe is straight forward.  However, I lacked the paddle accessory called for, so instead I fell back to conventional beaters on my trusty hand-held mixer.  Not sure about the impact on the creaming the sugar/shortening mixture; it seemed the “very light and fluffy” consistency was achieved.

Two other changes. In this batch, I omitted the walnuts because some are not fans.  (Next round, the walnuts will make a triumphant return!)  Additionally, I used half the chocolate called for, but that decision didn’t seem to compromise any luscious chocolatey goodness.

The only surprising thing was that the batter seemed a bit dry.  In dropping little scoops of dough (and they are little indeed using a teaspoon to measure!), I had to press them to stay together.  Amidst a little panic, after scrutinizing the recipe with a discerning eye, it seems all ingredients went in as prescribed.

This batch yielded about 75 cookies, somewhat shy of the estimated 100.  For the next round, the dough in each teaspoon will be a little less rounded

Due to the very small size, bake time is key…if you like a little softer interior, test at 8 minutes, if you’re more a fan of crunchy, go 10 minutes.  Of course, every oven is different, so ultimately you’ll find what works best. 

Overall, this is a keeper. Besides traveling well for a day trip, these crunchy cookies are a super treat that every hard-charging hiker or climber will love!

 

Recipe for Crunchy Chocolate Chip Cookies

2 cups all-purpose flour

1 teaspoon salt

3/4 teaspoon baking powder

1/2 cup shortening

1/4 cup plant butter

3/4 cup sugar

14 cup packed brown sugar

2 Tb plant milk

1 teaspoon vanilla extract

1/2 cup finely chopped walnuts

1 cup (6 oz.) chopped began chocolate

Turbinado sugar, for sprinkling (optional)

 

Preheat the oven to 350 degrees.  Line two baking sheets with parchment paper.

In a medium bowl, stir together the flour, slat and baking powder.

In the bowl of a stand mixer fitted with the paddle attachment (or hand mixer), cream together the butter, shortening, sugar, and brown sugar until very light and fluffy, about 5 minutes.  Add the milk and vanilla extract and mix well.

Stir in the flour mixture, followed by the walnuts and chocolate.

Drop by scant teaspoons onto the prepared baking sheets, leaving about 1 inch between the cookies.  Sprinkle with turbinado sugar.  Bake for 8 to 10 minutes, until the cookies are lightly browned and firm to the touch.

Let cool slightly before transferring to cooling racks to cool completely.

 

 

Buy the Book - $24.95 

 

Thank you for your passion for the outdoors.

The Crew at Mountain Chalet

 

 

 

 

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