MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Best Vegan Chocolate Chip Cookies
Categories: Cookies
Yield: 8 Cookies
1/4 c White sugar
1/2 c Brown sugar
1/2 c Vegan butter; cold
1/4 c High protein vegan yogurt
1 tb Vanilla extract (optional)
1 1/2 c All purpose flour
1 tb Corn starch
3/4 ts Baking soda
1 1/2 ts Baking powder
1 pn Sea salt
1 c Dark chocolate chunks
Preparation time: 4 hours 15 minutes
Cooking time: 15 minutes
These bakery style cookies are guaranteed to win over you and all your
friends!
First, add both the white sugar and brown sugar to a large bowl or
the bowl of a stand mixer. To cream the butter, you will want to make
sure it's just out of the fridge. Do not leave at room temperature.
In order to help with creaming the butter, cut the butter up into
small cubes in advance and then leave it in the refrigerator until
you're ready. Otherwise, you can also grate the butter into the bowl.
Use either a hand mixer or the whisk attachment of your stand mixer
to whip the butter until the sugar and butter are well-combined.
Add the remaining wet ingredients--vegan yogurt and vanilla extract,
if using--and mix until well incorporated. It'll look "broken," but
don't worry--the fats will re-adhere when you add the dry
ingredients. Then, add the dry ingredients--flour, baking powder,
baking soda, corn starch, and salt. Mix again until the cookie dough
just comes together and all the flour has been incorporated. Lastly,
add the chocolate chunks and chocolate chips using a spatula.
Place the cookie dough onto parchment paper or plastic wrap and shape
into a log that's about 2-1/2" thick. Place the dough in the freezer
for at least 4 hours, but preferably overnight if you want better
results.
When ready to bake, preheat your oven to 410°F. Cut your cookie
dough into large hunks, about 1-1/2" thick pieces. Place them onto a
baking sheet. I don't line them, but you can if you want. Make sure
to give your cookies plenty of space (I usually only bake 4 per
baking sheet), as they will spread. Refer to bake time for desired
results:
For bakery style cakey cookies with soft center: 11 to 12 minutes.
For spread out cookies with soft center: 13 minutes.
For spread out cookies with chewy center: 14 minutes.
For spread out cookies with crispy edges: 15 to 16 minutes.
The cookies will seem undercooked, but don't worry--they'll set as
they cool out of the oven. Allow the cookies to cool on your baking
sheet for the first 5 minutes. Then, carefully transfer them over to
a wire rack to let them cool completely before enjoying. Cookies
should be stored in an airtight container in the refrigerator and can
last several days.
Recipe by Joanne Molinaro
Recipe FROM: <
https://thekoreanvegan.com/
best-bakery-style-vegan-chocolate-chip-cookies/>
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