In honour of the Vegan Month of Food, I’ve finally published my award-winning recipe for chocolate-chip cookies! This week is all about changing vegan perceptions. If you thought vegan cookies were dry, stiff, and flavourless, with a texture resembling that of sawdust, I will change your mind with these cookies. I have a very specific set of requirements when it comes to the perfect chocolate-chip cookie: it needs to be soft, chewy, and moist on the inside, with an ever-so-delicate golden crust on the outside. The cookie crumbs need to melt on my tongue. The flavour needs to be buttery and sweet with a hint of vanilla and a punch of bittersweet chocolate. Ok, the truth is that these cookies have won no awards, but it sounds like they should, right? I promise they are really good. Like really, really good. Just ask all my omnivorous friends.
I spent a long time perfecting this recipe, and I’m proud to say that I’ve finally gotten it right. The aquafaba (bean water) is absolutely essential to achieve that chewiness we all crave in a cookie. Chocolate extract, while sometimes difficult to track down, was the final touch the cookies needed to take them from really great to totally unreal. These cookies are incredibly delicious and unbelievably easy to make. You might even find yourself unwittingly committing the recipe to memory. Make them once, and you’ll never turn to another chocolate-chip cookie recipe ever again.
Recipe (Makes about 24 cookies)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup vegan margarine (I use Becel Vegan)
- 3 tbsp aquafaba (water from a can of chickpeas)
- 1 tsp vanilla extract
- 1 tsp chocolate extract or more vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cup unbleached all-purpose flour
- 1/2-1 cup semi-sweet vegan chocolate chips
- Line two large baking sheets with parchment paper and preheat the oven to 350F.
- Add the brown sugar, granulated sugar, and margarine to a large mixing bowl or to the bowl of a stand mixer. Beat on medium speed to cream the sugar and margarine until no large clumps of sugar remain.
- Add the aquafaba, extracts, baking powder, baking soda, and salt, and mix on medium speed until just combined.
- Add 1 cup of the flour to the bowl and mix until just combined. Add half of the remaining flour (2 tbsp) and continue mixing until the dough comes together. Test a small bit of the dough between your fingers; if it is very sticky, the dough is too wet and your cookies will fall flat. Add the remaining flour in 1 tbsp increments until the dough is moist and no longer sticky, but not dry and crumbly. You don’t necessarily have to add the full 1/4 cup of remaining flour. Fold in the chocolate chips.
- Form the dough into balls (about 2 tbsp each) and space 1 inch apart on the baking sheet, but do not flatten the balls. You should have 24 altogether.
- Bake for 9-12 minutes depending on the texture you prefer. The shorter baking time will yield softer, chewier cookies, while the longer baking time will yield crunchy cookies.
- Cool cookies on the baking sheet for five minutes, then transfer to a wire rack until completely cool before storing. You can eat the cookies hot out of the oven, of course. Just try not to burn yourself. Store the cookies at room temperature in an airtight container for up to 5 days.