Makes 24
Cake Flour 120 g
Bread Flour 120 g
Baking Soda 0.75 tsp
Baking Powder 0.75 tsp
Coarse Salt 0.75 tsp
White Sugar 110 g
Brown Sugar 140 g
Earth Balance, unsalted 90 g
Aquafaba 3 Tbsp
Egg Replacment Powder 3 Tbsp (possibly more, I'm still working on this ratio)
Vanilla Extract 1 tsp
Vegan Chocolate Chips 150 g
- Preheat oven to 350
- In a medium bowl, mix dry ingredients well with a wisk
- In a large bowl:
- Cream sugars with softened Earth Balance
- Add Aquafaba, egg replacement, and vanilla extract
- Mix vigoursly. This is the hardest part. Set your mixer to a high setting and take a couple minutes to work the bowl. f Try to lighten the color, indicating the inclusion of air bubbles. Because I haven't finalized the amount of egg replacement powder, you may need to add more here. In non-vegan version, this mixture takes on the consistency of frosting. In the vegan version, it will always be more of a heavier batter, but your target is as close to frosting as you can manage without taking up too much moisture.
- Add dry ingredients to large bowl in halves
- The ideal dough texture: If sticky, there is too much moisture. If it crumbles, there is not enough moisture. The dough should be relatively loose and easy to compress
- Using a large spoon or spatula, fold in the mixin ingredients to evenly distribute.
- Scoop onto baking pans (size 40 / 1.5 Tbsp scoop recommended).
- Bake for about 12 minutes, switching top and bottom sheets half-way through if baking two cookie pans. The cookies will spread, form a crisp outer shell, and a tender interior.