Name: Vegan Chocolate Chip Cookies
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 12 servings
Ingredients: 168 g plant based butter (vegan butter sliced into thick pats); 14 g flaxseed meal (ground flax meal); 70 ml warm water; 170 g dark chocolate (chopped dark or bittersweet chocolate); 250 g all purpose flour; 0.5 tsp sea salt (fine sea salt); 0.75 tsp baking soda (ensure freshness); 155 g dark brown sugar (organic, tightly packed); 80 g organic cane sugar; 15 ml pure vanilla extract (not imitation); 1 pinch sea salt (flaky sea salt for finishing)

Instructions

Show units in method

1

Brown the plant based butter (168 g) in a skillet over medium heat for about 7 minutes until foamy and nutty. Pour into a bowl and refrigerate for 25 minutes until cooled but not solid.
2

Whisk flaxseed meal (14 g) and warm water (70 ml) in a small bowl. Let it gel for 15 minutes.
3

Roughly chop dark chocolate (170 g) into various sizes to ensure melty pools of chocolate.
4

In a medium bowl, whisk together all purpose flour (250 g), sea salt (0.5 tsp), and baking soda (0.75 tsp).
5

Using an electric mixer, combine the cooled browned butter, flax eggs, dark brown sugar (155 g), organic cane sugar (80 g), and pure vanilla extract (15 ml) for about 1 minute until fluffy.
6

Fold in the flour mixture and chopped chocolate with a spatula until no dry spots remain, taking care not to overmix.
7

Scoop out 72g mounds of dough onto a tray and refrigerate for 24 hours to allow flavors to develop and flour to hydrate.
8

Preheat oven to 175°C. Arrange dough rounds 3 inches apart on a lined baking sheet and bake for 15 minutes until edges are set but the center remains gooey.
9

Finish with sea salt (1 pinch). Let cool on the pan for 10 minutes before transferring to a rack.