Vegan Chocolate Chip Cookies

These vegan chocolate chip cookies are inspired by a recent evening babysitting our good friends’ triplets. As you can imagine, triplets mean constant action, even when you have a 4:3 adult to toddler ratio. For fuel, our co-babysitters brought salted butterscotch cookies from Hello Robin, a local Seattle bakery with the dreamiest cookies. Such a good idea. Two cookies later, and I was so down for any duty. Three diapers to change before bed? Let’s do this. Three sets of tiny lungs at full volume? Still smiling. I highly recommend bringing these cookies into any battle.  The secret and beauty and magic and wonder of this recipe is the salt. Flakey sea salt is the metaphorical rug that ties the room together. It balances and enhances the warmth of the brown sugar and the bitter richness of the dark chocolate chips, while simultaneously layering in a salty zing to zap your tastebuds.

To wrap up our triplet adventure, we had a glass of wine after the babes were snoozing. If you thought these cookies put you at ease, add in a glass of wine and you’ll need nothing else.

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vegan chocolate chip cookies and wine

Sure, you don’t have to have a glass of wine with your salted vegan chocolate chip cookies, but it’s highly recommended after a long day.  Solid pairings for cookies and wine deliciousness include:

• California Zinfandel: mocha, pepper, and dark raspberry realness with enough body to stand up to the bitter punch of the dark chocolate.
  • Suggested Regions: Sonoma, Lodi, or Napa Valley
• Port: sweet enough to balance the dark chocolate with nutty, cinnamon overtones. This is a sipper and good to share with friends.
  • Suggestion: 10 year Tawny Port
• Merlot: soft, sweet, and velvety tannins balance out the bitter chocolate.
  • Suggested Regions: Warm climates like California (Paso Robles or Napa), France, or Argentina

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