4/16/18

The Perfect Vegan Chocolate Chip Cookie Recipe



I've spent years trying to find the perfect chocolate chip cookie recipe. More specifically, I've been trying to replicate the cookies my grandmother made when I was young. I remember her filling old coffee tins with these pale, lumpy chocolate chip cookies that were the perfect dipping cookies back when I could drink milk. I realize that to some this might not sound like the ideal cookie - and perhaps nostalgia is romanticizing them a bit. Regardless, when I think back to her cookies, I really wish I had learned how she made them (and really, most of her cooking in general). I find many cookie recipes to be incredibly sweet and I don't like cookies that are so sweet that they send electric waves through my teeth (hello, sensitive teeth). I tend to also like my cookies a bit on the drier side. The cookie recipe I'm sharing today definitely hits those marks.





It's not exactly like grandma used to make, but it's damn close in terms of appearance and texture. My grandmother had trouble with corn and gluten, but it didn't stop her from cooking with either - especially in the way of sweets for her family. She made these when gluten free flour didn't exist (or at least wasn't readily available), but really, if it had, it likely would have cost way too much for her to justify. I have tried often to replicate her cookies and this is the closest I've come, and it ironically happened by complete accident. I was simply trying out a new vegan cookie recipe which I made some amendments too. When I took the first batch out, I immediately got excited because they had the appearance of those magic cookies from the coffee tin!






One of the keys to making this recipe is the amount of sugar - the more sugar you add to these, the more you're going to lose that nice lumpy texture, and the thinner and flatter your cookies will end up being. That's key in my opinion! Of course, when grandma made her cookies, they weren't vegan but I don't think she'd mind too much. Oh - and I also added espresso and sea salt flakes. Again - I think she'd allow for some creative expression. ;)

These cookies have two sizes of chocolate chips in them - mini chips and chunks. Both from Enjoy Life, which is hands down my favorite brand for chocolate because they're so allergen friendly and taste AMAZING!! The chocolate, espresso powder and Maldon sea salt flakes all play so well together, it's really a perfect relationship! The cookies are made with a flax egg which not only helps to bind everything together, but also gives them a little health kick. That totally justifies making and eating these cookies right?? Okay, good!

Another really great thing about this recipe is that you can hand mix them. I used two bowls and a wisk and they come together super quickly. No hand mixer or stand mixer needed, and really, I wouldn't suggest making them that way because that may lead to an over-mixed dough!

While the recipe doesn't make a ton of cookies, it makes a decent amount - about 18-20 cookies depending on how big you make them. It's a quick enough recipe that you could put together on a weekday, or really any time you'd like. When isn't a good time for cookies??




The Perfect Vegan Chocolate Chip Cookies
Makes 18-20 cookies 

Ingredients: 
- 1 1/2 cups of unbleached, all-purpose flour 
- 1/3 cup brown sugar (not packed!)
- 1/3 scant cup white granulated sugar 
- 1/2 cup earth balance vegan butter (1 stick)
- 1 heaping tablespoon ground flax meal 
- 1 tsp baking soda 
- 1/4 tsp salt
- 1 tsp vanilla extract 
- Maldon sea salt flakes for topping 
- 1 tsp espresso granules 
- 1/2 cup Enjoy Life chocolate chunks 
- 1/2 cup Enjoy Life mini chocolate chips 

Directions: 
- preheat oven to 350° and prepare baking sheet(s) with parchment paper.
- start by making your "flax egg" and setting aside. Combine one heaping tablespoon of ground flax meal with 3 tablespoons water. Stir and set aside. 
- combine flour, salt, baking soda and espresso in a bowl and set aside.  
- soften vegan butter either in warm oven (monitoring closely) or in microwave and then add to a large bowl. 
-whisk butter and sugars together until well blended with no lumps. 
-add "flax egg" and vanilla to wet ingredients and combine well. 
-start to slowly incorporate your dry ingredients by folding in a bit at a time, until your ingredients are entirely blended together. 
-fold in chocolate chips 
-using a teaspoon roughly form your dough into balls and place on parchment lined pan. 
-top each ball with some Maldon sea salt flakes, gently pressing into each one (do not flatten your cookies!!). 
-bake for about 12-14 minutes - this will vary from oven to oven. 
-let cool either on cookie sheet or on a cooling rack before serving* 

*okay, obviously you need to taste test one right?? Go on... 

TIP: Chop up some vegan chocolate peanut butter cups and fold into your dough!! Trust me on this one! 



I'd love to know your thoughts if you make these cookies!! Leave a comment below or tag me on Instagram if you make these!! (@hermionebenson) Enjoy!
 



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