Vegan Chocolate Chip Cookies
These bakery-style chocolate chip cookies offer a deeply indulgent experience with crisp edges and soft, gooey centers. Infused with rich buttery notes and hints of caramel, each bite features pools of melted dark chocolate and a touch of sea salt for the ultimate chewy texture.
Instructions
- 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.
Nutrition Facts
Per portion