About the Recipe
Hands down the best vegan chocolate chip cookies you will ever make! Crispy and chewy.
Ingredients
150g All-Purpose Flour
50g White Wheat Pastry Flour
3g. Baking Powder
4g Salt
120g Vegan Butter* cubed cold
111g Brown Sugar
80g Granulated Sugar
38g Flax Egg (If you're making one flax egg, combine 8 grams of flaxseed meal and 30 gramas of water and allow to sit for about 5 minutes to hydrate).
5g Vanilla extract
150 g Vegan Chocolate Chips.
Preparation
Step 1
Preheat the oven 325-350 F.
Step 2
Prepare a half sheet pan with parchment paper.
Step 3
Sift together the dry ingredients and set aside.
Step 4
In The bowlof a mixer combine the cold butter and sugars.
Step 5
Cream the cold butter and the two sugars together, then add the flax egg and vanilla extract.
Step 6
Cream until the mixture has increased in volume and is lighter color. Over creaming can lead to excessive spread and flat cookies.
Step 7
With the mixer on low add the dry ingredients until just combined. Then gently fold in the chocolate chips.
Step 8
Scoop the cookies to the desired weight and place them on the pan, leaving at least and inch between each cookie.
Step 9
Bake between 325-350 F for 10-12 minutes.
Step 10
For softer cookies remove from the oven slightly earlier and check for doneness.
*Total flour: When two or more types of flour are used in a formula. Do not add the total flour to the two flour types below.
*For vegan butter, use Earth Balance or choice.
*Sugars: coconut sugar can be used but the outcome may be different.
*Chocolate Chips should be non-dairy.