I don't know why, but I am determined to make the best vegan chocolate chip cookies ever.
I have found some I enjoyed over the years, but they either have too strong an essence of coconut oil, which I don't particularly like, or they have a strange after taste or mouth feel. Maybe you know what I mean.
First, I went out and bought a food scale. On one of the baking shows I was watching, they explain the need for precision in baking that only a scale can offer. Why? If a recipe calls for brown sugar, you may do a lose scoop and I may pack mine down. That means I will have more sugar in my cookies than you, throwing off the balance of the recipe.
For this recipe, in addition to the scale, you will need:
7oz dark chocolate chunks or a combination of any two you like. Chop it into bize-sized chunks. Be sure to use a chocolate you would eat even if it wasn't in a cookie!
75g cane sugar
83g light brown sugar
75g bread flour
70g all-purpose flour
1 tsp baking soda
1 stick (1/2 package) Miyoko’s Creamery butter, unsalted, room temperature
1/2 tsp kosher salt
3 TBSP Just egg replacer, room temperature
1 tsp vanilla extract
First, cream together the butter and sugars until smooth and light in color.
Second, mix together your dry ingredients, adding the egg and vanilla until well combined.
Last, add the chocolate, make the dough into a ball and refrigerate for at least an hour, up to overnight.
When you are ready, preheat your over to 350 degrees. Place 6-12 slightly flattened balls on a baking sheet, a few inches apart (you may need two sheets as they will expand.)
Bake for 18 minutes, let cool for 20 minutes and enjoy!