Chocolate Chip Cookies
Ingredients: plant butter, ground flaxseed meal, warm water, brown sugar, white sugar · 100 min cook time · 350kcal · ~₩14,800
Ingredients
1.5sticks plant butter, 2tablespoons ground flaxseed meal, 5tablespoons warm water, 1cup brown sugar, 0.5cup white sugar, 1tablespoon pure vanilla extract, 2cups all-purpose flour, 0.5teaspoon sea salt, 0.75teaspoon baking soda, 0.5teaspoon espresso powder, 2bars dark chocolate bars
Instructions
1. Measure out 1 1/2 sticks of plant butter. Brown the butter in a pan, stirring frequently, for about two to three minutes until it's darker in color and foamy separation appears. Chill the browned butter in the fridge for 20-25 minutes until it reaches room temperature.
2. Combine two tablespoons of ground flaxseed meal with five tablespoons of warm water. Whisk and let it thicken into a gel consistency for 10-15 minutes, whisking a couple of times during this period.
3. Once the flax eggs have gelled and the brown butter is chilled, combine them with brown sugar, white sugar, and one tablespoon of pure vanilla extract. Mix with an electric mixer or whisk on medium speed for about 30 seconds until waves form.
4. In a separate bowl, combine two cups of all-purpose flour, 1/2 teaspoon of sea salt, 3/4 teaspoon of baking soda, and a little espresso powder (optional).
5. Chop two bars of dark chocolate into various sizes, creating some large pieces and some tiny shards. Reserve 12 pieces for later.
6. Add about half of the dry ingredients to the wet ingredients. Switch to a silicone spatula and fold until just combined. Then add the chopped chocolate (excluding the reserved 12 pieces) and the remaining dry ingredients, folding until just combined.
7. Use a large cookie scoop (number 16) or a 1/4-cup measuring cup to scoop the cookie dough onto a baking sheet. Ensure three inches of space between each cookie and the edges. Press one of the reserved chocolate pieces into the top of each cookie.
8. Let the cookie dough rest. Ideally, prepare the dough a day or two in advance and refrigerate.
9. Preheat your oven to 350°F (175°C). If you like crispy edges, do not use parchment paper; use a well-worn aluminum or nonstick sheet pan. Bake on the center rack for 14 to 16 minutes, baking one pan at a time if possible.
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