December 21, 2018
0 Ratings
Photo by Sara Kidd
  • Prep time 20 minutes
  • Cook time 20 minutes
  • 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

What You'll Need
  • 250 grams vegan butter softened to room temperature
  • 90 grams light brown sugar
  • 90 grams white sugar
  • 2 tablespoons vanilla extract
  • 1 tablespoon Flax seed egg replacer (1 tbsp ground flaxseed mixed with 3 tbsp water mix and let set for 15 mins)
  • 390 grams all purpose flour
  • 35 grams corn starch
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 300 - 400 grams vegan chocolate chips or bits
  • 125 grams vegan bread crumbs
  • Sea Salt Flakes
  1. Preheat oven to 190C/374F. Line two baking sheets with parchment paper or a silicone baking mat.
  2. In a large bowl of a stand mixer, using the paddle attachment add butter and sugars. Mix on low until just creamy.
  3. Add flax egg and vanilla, and beat on low until just combined
  4. 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.
  5. Pour in the chocolate chips and use a large wooden spoon or rubber spatula to fold in the chocolate chips
  6. Using a large spoon, weigh out 90g of dough, roll into a perfect ball.
  7. 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.
  8. Bake in the oven at 200C/400F for 15 - 18 minutes or until tops are golden brown
  9. Let cool on tray for about 12 minutes before serving warm, or transfer to a wire rack to cool down
  10. Sprinkle sea salt over the top of cookies

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