Giant Vegan Chocolate Chip Cookies
Giant Vegan Chocolate Chip Cookies - crispy edges and chewy centers surrounded by puddles of gooey dark chocolate and finished with a sprinkled of flaked sea salt.
Servings: 10 cookies
Calories: 287kcal
Equipment
- hand mixer or stand alone mixer
- Mixing bowls
Ingredients
- 1 tbsp ground flax meal
- 3 tbsp filtered water
- ½ cup vegan butter room temperature
- ½ cup organic brown sugar packed
- ⅓ cup organic cane sugar
- 1 tsp vanilla extract
- 1 ½ cup all purpose flour or gluten free all purpose flour spooned and leveled
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp finely ground sea salt
- 12 oz chopped ESC Chocolate vegan chocolate
- flaky sea salt
Instructions
- Be sure your oven rack is centered in the oven, preheat to 350 F° and prepare two baking sheets with pachment paper.
- In a bowl, stir together the flax meal and water and then set it aside to gel, about five minutes. In a large mixing bowl, beat the butter using a handheld mixer until light and fluffy and then add in the brown sugar and cane sugar and continue beating until smooth and creamy, about 1 minute. Add in the flax mixture and vanilla and stir until well incorporated. Set aside.
- In another mixing bowl, stir together the flour, baking soda, baking powder and salt and then add half of it to the butter mixture and mix until combined. Add the remaining dry ingredients and mix until a dough forms and no dry spots remain, about 30 seconds. Add in the chopped chocolate bar pieces and mix until combined and evenly distributed.
- Separate the dough into 10 evenly sized balls. Place the balls on the baking sheets about 2-3 inches apart.
- Bake the cookies for 8 minutes and then remove them from the oven and raise your center rack a few inches. Drop the baking sheets onto the counter from about 4-5" inches to deflate the cookies. Bake for an additional 6-8 minutes and edges are golden. Remove and sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a cooling rack to continue to cool.
Notes
Once these cookies are baked, they keep at room temperature in an airtight container for up to 5 days or they can be placed in an airtight freezer-friendly container and frozen for up 3 months.