Thick & Chewy Cookies
 
Prep time
Bake time
Total time
 
Serves: 24
Ingredients
  • Vegan Butter 1 cup (226g)
  • Granulated Sugar ¾ cup (150g)
  • Light Brown Sugar ¾ (150g)
  • Aquafaba ¼ cup (60ml)
  • Ground Flax Meal 2 Tablespoons (16g)
  • Cornstarch 2 teaspoons (3g)
  • Baking Soda 1 teaspoon
  • Water 1 teaspoon
  • Bread Flour 2¾ cups (357g)
  • Baking Powder ½ teaspoon
  • Salt 1 teaspoon
  • Vanilla Extract 1 teaspoon (5ml)
  • Chocolate Chips 2 cups (336g)
  • Chopped Nuts 1 cup (125g)
Instructions
  1. First whisk together the warm aquafaba, flax and cornstarch and set aside
  2. Sift together the bread flour, salt and baking powder
  3. Combine the baking soda with the water and whisk smooth
  4. Preheat the oven to 375°F and line a sheet pan with parchment paper
  5. Melt the vegan butter over medium heat and then transfer it to a large mixing bowl and add both sugars and the salt and whisk smooth
  6. Add the aquafaba mixture along with the baking soda solution and the vanilla extract and whisk everything smooth
  7. Add the flour all at once and mix just until combined
  8. Add the chopped nuts & chocolate chips and mix well
  9. This dough must be chilled for about 15 minutes before you are able to scoop the batter
  10. Once it is chilled, scoop the cookie dough with a 2ounce cookie scoop or by rounded tablespoons onto a parchment lined sheet pan spaced 2½ inches apart (one 12" x 18" sheet pan bakes 12 cookies perfectly)
  11. Bake in the preheated oven for 10-12 minutes or golden browned
Notes
Chocolate chip cookies will stay fresh at room temperature for about a week in an airtight container
Freeze raw dough balls for up to 2 months in a ziploc bag
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/vegan-chocolate-chip-cookie-recipe/