Zabeth's Chocolate Chip Cookies
Of all recipes plant based or not, this is my favorite combination of a crunchy, caramelized and chewy chocolate chip cookie.
If you want more chewiness you just need to augment the brown sugar and reduce the white to in total receive and equal amount. That's all. Play around with different sugars (types of brown and white) because that's what also influences the texture of the cookie. The vegan butter (earth balance or if in Spain/Germany Alsan bio) need not be too soft before processing. Just enough to indent with little pressure in order to mix well with the sugars and become creamy and fluffy.
Happy baking!
Zabeth's Chocolate Chip Cookies
Of all recipes plant based or not, this is my favorite combination of a crunchy, caramelized and chewy chocolate chip cookie.
If you want more chewiness you just need to augment the brown sugar and reduce the white to in total receive and equal amount. That's all. Play around with different sugars (types of brown and white) because that's what also influences the texture of the cookie. The vegan butter (earth balance or if in Spain/Germany Alsan bio) need not be too soft before processing. Just enough to indent with little pressure in order to mix well with the sugars and become creamy and fluffy.
Happy baking!
Cooking Instructions
- 1
Into mixing bowl place butter and both sugars
- 2
Whisk until creamy texture. In my kitchenaid® at lowest speed until light and airy (while you're measuring the next ingredients)
- 3
Scrape down sides
- 4
Add, salt, baking powder and soda, vanilla and aquafaba
- 5
Whisk slowly until well combined and aquafaba has changed the mixture's consistency the same way an egg would have had you used one
- 6
Add half of the flour, then mix at low speed till incorporated
- 7
Add other half of flour and combine at slowest speed
- 8
Dough will be super thick and creamy with that fantastic toffee-like smell
- 9
Add chocolate morsels, scrape down sides and combine everything manually with spatula
- 10
Oven on 175℃
- 11
OR if hot air oven available:
- 12
165°C possible for 2 baking sheets at the same time (one on top, the other between oven bottom and top sheet) for 11min!
- 13
Prepare two baking sheets with parchment paper
- 14
Spoon dough onto both cookie sheets. I get 4x4 on my baking sheet when I spoon them on with a teaspoon.
- 15
Using table spoons full you will receive 3 x 3 cookies on the sheet. These need 15 minutes baking time
- 16
Now you can always alternate one sheet in the oven, one cooling down until all cookies are baked.
- 17
Bake each sheet for 13 min (can vary +/- 1-3 minutes depending on oven, dough temperature and altitude)
- 18
Let cool on parchment paper on cookie rack, as cookies will be soft if you try to take them off too soon
- 19
Keep on rack for more cooling, then reuse parchment paper for next batch
- 20
Pile up to eat or store in airtight container in cool place
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