Just Can’t Beat ‘Em
There’s just something about a classic chocolate chip cookie that can’t be beat. I love experimenting with different types of cookies, but when it comes down to it, chocolate chip is always number one in my book.
Now that I’m feeling a little more comfortable with vegan baking, I decided to roll up my sleeves and tackle the classic…with a twist. ;-)
Sea-Salted Vegan Chocolate Chip Cookies
1/4 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup softened Earth Balance (or butter for non-vegan cookies)
1 tsp. vanilla
1 tbsp. egg replacer mixed with 3 tbsp. water
1/2 cup spelt flour
1/2 cup unbleached white flour
1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/2 cup semi-sweet dark chocolate chunks (I used Scharffen Berger)
Fleur de Sel for topping (optional)
Preheat oven to 300.
In a mixing bowl, cream together Earth Balance, sugars, and vanilla until smooth. Add egg replacer and beat for another minute.
In a separate bowl, combine flours, baking soda, baking powder, and salt. Wisk to combine.
While mixing, slowly add dry ingredients to wet ingredients, scraping down the sides of the bowl with a spatula until the dough is combined. Add the dark-chocolate chunks and mix for another minute until well-incorporated into the dough.
Drop dough by the teaspoonful onto lined baking sheets.
Cook for 10-12 minutes, and top with fleur de sel immediately upon pulling out of the oven (optional).
Here are some pictures from the process:
These cookies aren’t “hearty” chocolate chip cookies—they’re kind of thin and delicate, with crispy edges and chewy centers.
Topping the cookies with the fleur de sel is optional, but it really takes them over the top in terms of flavor. I love that salty-sweet combination!
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My sister volunteers at a pet shelter every Sunday, and today I get to go with her!!! I’m so excited….I hope I don’t come home with any new children. :-)
Have a great Sunday!