Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a instant dish, vedgedout's chocolate chip cookies. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

This is the ONLY vegan chocolate chip cookie that I've ever made and its soooo delicious. I found you years ago from Mary;s test kitchen on youtube. Try this wildly-popular chocolate chip cookie recipe for yourself.

Vedgedout's Chocolate Chip Cookies is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Vedgedout's Chocolate Chip Cookies is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook vedgedout's chocolate chip cookies using 10 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Vedgedout's Chocolate Chip Cookies:

1. Prepare 107 grams Room-temperature vegan butter / margarine (107g=1/2cup)
2. Prepare 102 grams Brown sugar (102g=1/2cup)
3. Make ready 53 grams White sugar (53g=1/4cup)
4. Prepare 4 grams baking powder (4g=1/2tsp)
5. Make ready 4 grams baking soda (4g=1/2tsp)
6. Make ready 2 grams salt (2g=1/4tsp)
7. Make ready 7 grams vanilla extract (7g=1tsp)
8. Prepare 48 grams chickpea brine (48g=3tbsp)
9. Get 175 grams all-purpose flour (175g=1cup+2tbsp)
10. Take 146 grams chocolate morsels (146g=1cup)

They have a cake-like soft texture and a bit of chewiness. they are slightly crisp from out and. I never use a cookie scoop when making chocolate chip cookies, but I swear by using one with oatmeal cookies. Oatmeal cookie dough is super chunky and soft, and this one can get a little sticky. A cookie scoop not only prevents a mess, it also helps ensure all cookies are the same size and shape.

Steps to make Vedgedout's Chocolate Chip Cookies:

1. Combine butter and both types of sugar in mixing bowl
2. Cream them slowly going up to 6 (on the kitchen aid there's speed 1 to 10) for 60sec
3. Add baking powder and soda, salt, vanilla and chickpea brine* and combine at max speed 6 for no more than 30sec. *chickpea brine is left when preparing this lovely curry recipe - - https://cookpad.com/us/recipes/350791-chickpea-curry
4. Add flour and mix speed 2 for 10-13sec, I stopped once in between to scrape down sides
5. Remove bowl from mixing device and add chocolate morsels
6. Turn on oven to 175℃=350℉ while folding in morsels to dough.
7. Spoon dough onto lined baking sheet
8. Let bake for 13 minutes (baking time will vary, depending on oven, weather and amount of dough you spooned on) until golden
9. Let cool for 5min, then transfer to cooking rack.
10. Completely cooled they can be stored in airtight container for ca. 5 days.

It's by Somer McCowan of VedgedOut.com. With her permission, I filmed a video tutorial for these amazing cookies for further visual proof that you Video Tutorial for The BEST Vegan Chocolate Chip Cookies. The Best Chewy Chocolate Chip Cookies. featured in Cookies Anyone Can Make. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor.

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