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Prep time
20 minutes
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Cook time
20 minutes
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Serves
15 large cookies
Author Notes
Everyone loves a big fat bakery cookie. These are even better cause I’ve added a secret ingredient that gives it the perfect crispy texture on the outside with a gooey soft chocolate center. And they are HUGE vegan chocolate chip cookies so you can smash your sugar fix and return to life as a normal human. —Sara Kidd
Ingredients
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250 grams
vegan butter softened to room temperature
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90 grams
light brown sugar
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90 grams
white sugar
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2 tablespoons
vanilla extract
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1 tablespoon
Flax seed egg replacer (1 tbsp ground flaxseed mixed with 3 tbsp water mix and let set for 15 mins)
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390 grams
all purpose flour
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35 grams
corn starch
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1 teaspoon
baking powder
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1 teaspoon
baking soda
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1/2 teaspoon
salt
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300 - 400 grams
vegan chocolate chips or bits
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125 grams
vegan bread crumbs
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Sea Salt Flakes
Directions
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Preheat oven to 190C/374F. Line two baking sheets with parchment paper or a silicone baking mat.
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In a large bowl of a stand mixer, using the paddle attachment add butter and sugars. Mix on low until just creamy.
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Add flax egg and vanilla, and beat on low until just combined
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In another bowl sieve together flours, baking powder, baking soda, and salt and whisk together until combined. Add to large bowl and mix on low until just combined.
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Pour in the chocolate chips and use a large wooden spoon or rubber spatula to fold in the chocolate chips
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Using a large spoon, weigh out 90g of dough, roll into a perfect ball.
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Put bread crumbs into a small bowl and cover dough ball in bread crumbs. Place on baking tray. Repeat the process and put 4 balls per tray.
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Bake in the oven at 200C/400F for 15 - 18 minutes or until tops are golden brown
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Let cool on tray for about 12 minutes before serving warm, or transfer to a wire rack to cool down
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Sprinkle sea salt over the top of cookies
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