I refrain myself from making chocolate chip cookies often, since I eat them more in the name of taste testing and leave only few for my husband. Though it was great fun, it wasn’t for my bulging midsection.
I made my first batch of chocolate chip cookies with eggs and butter 3 years ago, I did not like the taste much, except for the chocolate chunks in them. I loved the vegan version of chocolate chip cookies more than the original one, because I never really liked the eggy taste. My first attempt on vegan chocolate chip cookies came out dry and I have been trying out different recipes all in vain. I mean, they all came out okay, but I wasn’t getting crunchy on the edges and chewy in the middle deliciousness.
Finally, Finally I got the recipe right and I’m so damn happy.
The secret ingredient here is AQUAFABA! I’m so thankful for the people who found the perfect use for this wonder ingredient. Most of the recipes I tried called for 1.5 cups flour, but the dough always turned out dry for me. Reducing the flour by 1/4 cup gave me the perfect cookie dough I was expecting. So, onto the recipe now!
Transfer the cookies to a wire rack to cool down. The cookies will seem soft at first, but they will harden when they cool down. I have used only 3/4 cup chocolate chips, since I felt that 1 cup was a little too much. You can use 1 cup for a more chocolaty version.
For double chocolate chip cookie version, replace 1/4 cup flour to cocoa powder.