Chocolate Chip Cookies #2
Finally a decent chocolate chip cookie recipe!! I didn’t realize it would be this hard to make vegan cookies. I find it so much easier to make vegan cakes! This cookie recipe uses aquafaba (aka chickpea brine). It still amazes me to see how closely chickpea brine resembles egg whites! Taste wise, it was a pretty decent cookie but I’d like to work on presentation and texture. It was kind of harder than I would have preferred.
ORGINAL RECIPE HERE
INGREDIENTS (what I used)
45 ml vegetable oil
½ tsp vanilla extract
6 tsp chickpea brine (seperate into 4tsp and 2tsp)
72 g white sugar
96 g all purpose flour
2 tsp cornstarch
1/8 tsp baking soda
35 g vegan dark chocolate bar chopped up
coarse sea salt, for sprinkling (optional) (i did not use this but feel free to do so!)
Place the oil, vanilla extract and 4 tsp of aquafaba (save the remaining 2 tsp) in a large bowl in that exact order. Add the sugar and whisk with an electric whisk for a minute or two, until you get a thick, caramel-like mixture.
Place a sieve over the bowl and sift the flour, cornstarch and baking soda.
Gently fold the dry ingredients into the wet with a spatula (My dough was very sticky, so I just added flour 1 tsp at a time to thicken it, but if your dough is too dry, use the remaining 2 tbsp aquafaba to bring it to a softer texture)
Fold in the vegan chocolate
Split the dough into 6 equal size portions (about 40 g each), roll them into balls and refrigerate them for 30-60 minutes. (refrigerating helps the dough solidify a bit and since my dough was really sticky, the cool temperature made it easier to shape)
Preheat the oven to 190° C / 375° F
Place the cookie balls on the prepared baking sheet, leaving a fair amount of space around each. Press them down with the palm of your hand (THEY DO NOT EXPAND THAT MUCH)
Bake for about 8-10 minutes. Allow the cookies to cool down completely and sprinkle them with sea salt (it enhances the chocolate flavour) if you wish. Enjoy!