Salted Dark Chocolate Chip Cookies
Ingredients
- 1 1/2 cup unbleached all purpose flour
- 1 72% vegan belgium dark chocolate bar, roughly chopped & cold
- 1/2 cup vegan semi-sweet vegan chocolate chips, cold
- 2 large flax eggs (2 tbs meal + 6 tbs water)
- 1 cup organic brown sugar
- 1/4 cup organic cane sugar
- 1 1/2 tbs molasses
- 2 tsp vanilla extract
- 1 1/2 block of vegan butter (or 12 tbs butter)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tbs salt
- sea salt (for topping)
Preparation
Prepare flax
Let it sit to thicken
In a preheated sauce pan, melt 8 tbs (or 1 block)
Allow the butter to bubble in heat, making it slightly darker in color
Let it rest for 2 minutes
Add the rest of the butter and fold until butter is fully melted
Let it cool for at least 10 minutes
Mix in sugars, molasses, and vanilla
Whisk until fully combined
Stir in flax egg until smooth
In a large mixing bowl - add the flour, salt, baking soda & powder
Stir until well combined
Pour in liquid ingredients to the dry little by little
Stir until it forms into a very soft dough
Fold roughly chopped dark chocolate and chocolate chips to the dough
Let it chill for 30 minutes - 1 hour*
Preheat oven to 375°f
Line parchment paper on a baking sheet
Scoop each cookie dough (using a cookie scooper) and place on sheet
Space apart as they will spread
If you don't have a cookie scoop, use a tablespoon and form a cookie dough ball about 1-1
In diameter
Sprinkle with a pinch of sea salt
Bake for 12-13 minutes
You will know if it's ready if edges are golden brown
Note: you can prepare cookie dough in advance and store in the fridge for up to 3 days beforehand