Small Batch Vegan New York Times Chocolate Chip Cookies
Vegan version of the famous New York Times Chocolate Chip Cookies
Servings 4
Ingredients
- ¾ cup plus 2 tablespoons all-purpose flour (114 grams)
- ⅜ teaspoon kosher salt
- ¼ teaspoon baking soda
- 5 tablespoons vegan butter (Miyoko's) (70 grams)
- ¼ cup sugar (50 grams)
- ¼ cup coconut sugar (40 grams)
- ½ tablespoon flaxseed meal mixed with 1 T. water
- ¾ teaspoons vanilla extract
- 6 ounces chocolate chips (170 grams)
- Handful of untoasted walnuts broken up
- Sea Salt or pretzel salt
Instructions
- Preheat the oven to 350 if you plan on baking right away.
- Mix together flour, salt and baking soda. Set aside
- With a spoon, mash together the vegan butter, cane sugar and coconut sugar until blended.
- In a small bowl, whisk the flaxseed with 1 tablespoon water to combine. Add the flax and the vanilla and stir until blended, then stir in the flour mixture. Add the chocolate chips and chunks last.
- Scoop the dough into 4 large mounds, each weighing a little more than 100 grams. This really depends on how generous you were with the chocolate
- Time to bake! I baked one cookie right away (the one in the photo) and am chilling the rest of the dough. Put the cookie dough mound (or all of them) on a parchment lined baking sheet and press down to around ½ inch thick (like in the picture). Sprinkle with some pretzel salt or sea salt. Bake for 18 to 21 minutes. I think my cookie was done in about 19 minutes. Chilled dough might take a full 21.
- Also, when you suspect the cookies are close to being ready, pull from the oven and squish the edges inward nudging the cookies into neat circle. a
- Allow the cookie (or cookies) to cool, then put in the freeze long enough to set the chocolate. Bring back to room temperature before serving.