Flip Flops and Chocolate Chip Cookies

Spring has sprung! (uhh, I think)

Yesterday was gross and rainy and I was cold and tired but today! Today! It's in the high forties, the sun is beaming down on us, and my mood is restored. I gleefully headed downtown for my first class at 9:30 (alright, so maybe “gleefully” isn't entirely accurate – I was headed to my boring science class after all) and took in some Vitamin D. An hour later, after sitting through a presentation by an abysmal guest lecturer, I had a very important decision to make: do I stay on campus for my three hour break or do I go home? Now, a reasonable person would argue that I already lugged my lunch down to campus with me and I had an exam to study for, so I should really stay on campus and be productive. However, that's just not who I am the majority of the time, so I hopped a bus back to Gramercy! And do you want to know what I did once I got there? I think you do:

CHLOE COSCARELLI'S CINNAMON-ESPRESSO CHOCOLATE CHIP COOKIES

Oh Chloe, you never steer me wrong! Now, I'm a huge fan of Ms. Coscarelli, so if you haven't heard of her you should really check out her recipes. She first burst onto the scene as the vegan baking maven who beat out all the other egg- and dairy-heavy cupcakes on Food Network's Cupcake Wars, and in the last twelve months she has released two cookbooks, Chloe's Kitchen (2012), and Chloe's Vegan Desserts (2013).

In Chloe's Kitchen, Coscarelli expanded on her obvious talent for sweet confections by collecting a varied assortment of both her sweet and savory recipes, many of which have become staples in my house. Her mac and “cheese” and peanut noodle recipes pop up in my kitchen more often than I'd like to admit... But as much as I love love love her lunch and dinner recipes, there's a special place in my heart for her sweet recipes. Hence these cookies:

So after scarfing down my pad thai salad (recipe courtesy of yet ANOTHER vegan goddess, Isa Chanda Moskowitz) I happily whipped up these bad boys. Exam tomorrow?! I'll just study later... with a big fat cookie and glass of almond milk by my side. Now, doesn't that sound much better?

Cinnamon-Espresso Chocolate Chip Cookies 
(from Chloe Coscarelli's Chloe's Kitchen)

Makes 26 3-inch cookies

2 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup vegan margarine
3 tablespoons instant espresso powder
1 cup powdered sugar
1/2 cup packed brown sugar
1 1/2 cups dairy-free semisweet chocolate chips (I probably used closer to 1 cup)
About 1/4 cup granulated sugar for sprinkling 

• Preheat the oven to 350 degrees. Line 2 or 3 large baking sheets with Silpat or parchment paper. 
• In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. 
• In another bowl, using a mixer, beat margarine and espresso powder until well combined. Add powdered sugar and brown sugar, and beat until combined. 
• Mix in the flour mixture 1/2 cup at a time. If dough seems too dry to scoop, add 1 to 2 tablespoons water. Stir in chocolate chips. 
• Scoop about 2 tablespoons dough at a time. Roll each scoop in a small plate of sugar. Place each scoop, round side up, on the prepared baking sheets, about 2 inches apart. 
• For crisp cookies, gently flatten the dough with the palm of your hand. For soft cookies, leave as is.
• Bake about 12 to 14 minutes, or until the edges are browned. Let cool and serve!

Two of my roommates came in an out of the kitchen while I was baking these little chunks of heaven, and I officially became THAT roommate. The one who just yesterday spent an absurd amount of time shopping at both Trader Joe's and Whole Foods and chopping up fresh veggies to store in the fridge.

My name is Brenna and I'm a foodie.

P.S. This is me geeking out last month at a book signing event at The Natural Gourmet Institute here in NYC. I may or may not have spilled to Chloe that she's my idol...

Happy Tuesday! Peace, love, and cookies, y'all!

xoxoxo