How To Make Perfect Chocolate Chip Cookies (VEGAN)

hey guys I’m at olya bhakti welcome tocooking with a – Lia today I’m gonnashow you how to make the best chocolatechip cookies ever they’re so goodthey’re super crispy on the outer edgesand soft and gooey in the middle andloaded with chocolate chips so let’s getstarted first we’re going to mix our fatand sugars together and for our fatcomponent of this cookie I’m using EarthBalance of vegan butter substitute thenI’m going in with our organic brownsugar then I’m going in with organiccane sugar we’re going to mix that up inour stand mixer and don’t worry if youdon’t have a stand mixer you can stillmake this cookie at home and what youwant to do is you want to melt yourbutter on the stovetop and let thatbutter completely cool and use themelted butter and everything else willbe the same you’ll just have to mixeverything by hand using a whisk or aspatula okay this looks about right andnow we’re gonna move on to making ourbanana egg replacer this small bowl mashup 50 grams of bananas which is abouthalf of a medium banana until it’s niceand smooth CIN 1 tablespoon of tapiocastarch 2 tablespoons of water and 2teaspoons of vanilla extract and whatthis egg replacer does for our cookie isthat it gives it a nice moist and chewytexture it’s super important if youleave it out you’re gonna end up withrock hard cardboard cookies at thebanana egg replacer into your butter andsugar mixture mix on low untilincorporated and once that’s all mixedup now we’re ready to go in with our dryingredients this bowl I have all-purposeflour a little bit of salt and bakingsoda and I always like to mix up my dryingredients in a separate bowl before itgoes into the batter so that everythingis dispersed more evenly and pop this into our sand mixer then we’re gonna startmixing this at a low speed you don’twant to speed it up here because theflours gonna fly at your face you don’twant that[Applause]okay that looks about right and for thebest part chocolate chips today I’mgoing to be using 72% cacao chocolatebars that I’ve chopped up you can alsouse semi-sweet chocolate chips anythingfrom fifty to sixty to seventy twopercent I think is the best choice hereI just love the look of choppedchocolate versus chocolate chips and nowwe gotta get in this bowl using ourhands or a spatula because there’s partsof that the machine just couldn’t reachand now you want to get in there withyour spatula or your hands and go aheadand mix everybody upmake sure there’s even spread ofchocolate chips throughout your entiredough alright now we have our cookiedough I’m gonna be using an ice creamscoop but it’s totally up to you somepeople like to just use their hands andform a little ball but I think using anice cream scoop is a little bit fasterand I have two different sizes the sizeof the cookie is also completely up toyou and I have two trays let’sexperiment today though see what size welike better usually I go for the smallerone just take your scoop scoop yourdough andpunch them out onto your tray make sureto leave quite a bit of space betweeneach cookie because the cookies willspread as they bake let’s scoop out someof the big scoop[Music]now we have some big cookies and somesmaller cookies let’s take them over toour ovens this is what the cookies looklike after about 14 to 15 minutes ofbaking at 350 degreesI just want to bake your cookies untilthey’re nice and golden brown around theedges and let them cool on the bakingsheets until they’re firm enough tohandle look at that look at that cookieso soft in the middle and crispy aroundthe edges okay wait wait ready for themoment of truth mmm it’s super dupergooey in the middlethere’s chocolate like rivers ofchocolate flowing through the entirecookie and the edges are so crispy yet[Music]good[Music][Music]