Who else loves a chewy, jumbo chocolate chip cookie? With melted chocolate and sea salt?? That’s also egg and dairy free?? We’ll get the recipe below and get baking!!
Bakery-Style Vegan Chocolate Chip Cookies:
1/2 cup vegan butter
1/2 cup packed brown sugar
1/3 cup cane sugar
1 tablespoon aquafaba*
1/2 tablespoon vanilla extract
2 teaspoons cornstarch
3/4 teaspoon sea salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups white flour**
1 block dark chocolate (100 grams), cut into chunks, divided
Optional: flaked or regular sea salt for topping
INSTRUCTIONS:
Preheat your oven to 325F and line a baking tray with a silicone baking mat or parchment paper.
In a large mixing bowl, use a large spoon or hand mixer to cream together the vegan butter and sugars until a uniform paste forms. Add in the aquafaba and vanilla and stir until combined.
Add in the remaining dry ingredients, from the cornstarch to the flour (see notes for how to measure the flour!) and stir until a dough forms.
Fold in the chocolate chunks, reserving about 1/4 cup to sprinkle on top once the cookies are baked.
Divide the dough into 4 equal portions, roll each portion into a ball and place it on your lined baking sheet. Make sure each portion of dough has plenty of room around it as these cookies will spread out significantly while baking.
Bake the cookies for 22-25 minutes.
Remove the cookies from the oven and immediately sprinkle the tops of the cookies with the reserved chocolate chunks and a touch of sea salt.
Enjoy the cookies while still warm if you like a softer cookie, or allow them to cool completely for a chewier cookie!
Store the cookies in an airtight container or baggie on the counter for a couple days.
*Aquafaba is the liquid from a can of chickpeas and it makes a great egg substitute!
**Measure the flour by scooping it up with a spoon and placing it in the measuring cup. Then use a straight edge knife to level the top off.
Original of the video here
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