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Gourmet Vegan Chocolate Chip Cookies

What you need: 

1/3 cup plain vegan yogurt
1 teaspoon lemon juice
10 ounces brown sugar
8 ounces organic cane sugar
1 1/4 cups vegan buttery sticks, melted (I use Earth Balance)
2 teaspoons vanilla bean paste
8 1/2 ounces bread flour
7 ounces all-purpose flour
1 1/2 ounces corn starch
2 teaspoons instant espresso powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 1/4 cups bittersweet chocolate disks (at least 60% cacao)

What you do: 

1. In a small bowl, combine yogurt and lemon juice and set aside. In mixer bowl, combine melted vegan butter and sugars and mix on medium speed for 4-5 minutes until light and fluffy. Add yogurt mixture and vanilla and mix for 30 to 45 seconds, until combined.
2. In a separate bowl, sift together flours, corn starch, espresso powder, baking soda, and baking powder. Use a whisk to stir salt into dry ingredients, until all dry ingredients are well-combined.
3. Add dry ingredients to mixer bowl and mix on low for 10 to15 seconds, until cookie dough just comes together. Remove bowl from mixer and gently stir in chocolate disks by hand. Cover bowl tightly with plastic wrap and refrigerate for 1 to 2 hours.
4. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and form large, golf ball-sized balls of cookie dough. Place balls at least 3" apart from each other and 1 1/2" away from edges of pan. Bake for 12 to 16 minutes, until golden brown.
5. Remove from oven and place baking sheet on wire rack to cool for 5 minutes. Move cookies from baking sheet to another wire rack to cool an additional 5 minutes. Serve warm.
Source of recipe: Source of recipe: This recipe is adapted from Jacques Torres' chocolate chip cookie recipe. Any cookie connoisseur will tell you that Jacques' recipe is the best. I've taken out the animal products and added a little espresso powder to make mine, yeah I said it, even better.

Preparation Time: 
15 minutes, Cooking time: 15 minutes
Cooking Time: 
15 minutes
Servings: 
24
Recipe Category: 

SO HOW'D IT GO?

Very Very Yummy! They are perfectly crisp on the outside and chewy on the inside! Yum! :)>>>

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I am constantly amazed that my vegan baking always comes out better than my previous non-vegan baking! These cookies were amazing! They were perfectly soft with a little crispiness on the edges. Here are what my measurements converted to in cups, if anyone is interested:
1 3/4 cups unbleached bread flour
1 1/2 cups all-purpose flour
1/3 cup cornstarch
1 cup plus scant 1/3 cup brown sugar
1 cup plus 2 tablespoons cane sugar

I also added another 1/3 cup soy yogurt, but I live in a pretty dry area so I usually have to add a little moisture. I also used vanilla extract, and I didn't add lemon juice, and I used 1/2 grain sweetened and 1/2 organic semisweet chocolate chips.
Thanks for a great recipe! I'm so glad my first vegan chocolate chip cookies came out so great!

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For this recipe I used vanilla extract instead of vanilla bean paste because I didn't have any  :) I fit 12 red-handled portion scoops (#24 @ 1 1/3 oz each), just slightly heaping, on each of two half sheet pans. It is important to note that, in my education and experience, you will need to bake each tray separately to ensure even baking. Place one rack in the middle of the oven and this will be perfect. A stand mixer is very helpful for this recipe as the dough is VERY stiff, but exactly as a good chocolate chip cookie dough should be. And it is delicious to eat raw!

So these get 5 stars as they ROCK. Thanks for the veganization of a recipe from a fantastic pastry chef. If you are reading this, STOP. Go make them right now.

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