Ingredients :
- 214 grams room-temp vegan butter (214g=1c)
- 200 grams brown sugar (can vary depending on density between 186-204g=1c)
- 100 grams white sugar (100g=1/2c)
- 3 grams salt (3g=1/2tsp)
- 8 grams baking powder (8g=1tsp)
- 7 grams baking soda (7g=1tsp)
- 1 g ground vanilla (1/2tsp)
- 80 grams chickpea brine = aquafaba
- 350 grams all-purpose flour (350g=2 1/2c)
- 300 grams chocolate morsels (300g=2c)
Method :
- Into mixing bowl place butter and both sugars
- Whisk until creamy texture. In my kitchenaid® gradually increasing from lowest to highest speed until light and airy (after ca. 90sec)
- Scrape down sides
- Start whisking slowly increasing the speed to the highest until well combined and aquafaba has changed the mixture"s consistency the same way an egg would have had you used one (approx. after 80sec)
- Add half of the flour, then mix at low speed till incorporated
- Add other half of flour and combine at slow speed for a few sec
- Dough will be super thick and creamy with that fantastic toffee-like smell
- Add chocolate morsels, scrape down sides and combine everything manually with spatula
- Oven on 175℃
- Prepare two baking sheets with parchment paper
- Spoon dough onto both cookie sheets. I get 4x4 on my baking sheet when I spoon them on with a teaspoon.
- Now you can always alternate one sheet in the oven, one cooling down until all cookies are baked.
- Bake each sheet for 13 min (can vary 1-3 minutes depending on oven, dough temperature and altitude)
- Let cool on parchment paper on cookie rack, as cookies will be soft if you try to take them off too soon
- Keep on rack for more cooling, then reuse parchment paper for next batch
- Pile up to eat
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