Salted Dark Chocolate Chip Cookies
Servings 16
Ingredients
- 1½ cups (231g) Unbleached All Purpose Flour
- 1½ cups (226g) Semi-Sweet Chocolate I use Baker's Chocolate 56% (roughly chopped)
- 2 large Flax Eggs 2 tbs flax meal + 6 tbs water
- 1 cup (140g) Dark Brown Sugar
- 1/4 cup (50g) Granulated Sugar
- 2 tsp Vanilla Extract
- 1½ block (12 tbsp) Unsalted Vegan Butter
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp Kosher Salt (or sub ½ tsp regular salt)
- Flakey salt or Sea Salt for topping
Instructions
- Prepare flax "egg" by whisking flax meal or ground flax seeds with water. Let it sit to thicken.
- In a preheated sauce pan, melt 8 tbsp (or 1 block) of vegan butter. Allow the butter to bubble in heat, making it darker in color. Continue to heat up until butter turns brown. Let it rest for 2 minutes. Add the rest of the butter and fold until it is fully melted. Let it cool in total for 10 minutes.
- Mix in sugars and vanilla. Whisk until fully combined. Stir in flax eggs until smooth.
- In a separate large mixing bowl, add the flour, salt, baking soda, and baking powder. Stir until well combined.
- Pour in liquid ingredients to the dry little by little. Stir until it forms a very soft dough.
- Fold in roughly chopped chocolate chunks into the cookie dough. Cover mixing bowl with a cling wrap or lid and store in the fridge to chill for 30 minutes - 1 hour.
- Preheat oven to 375 degrees Fahrenheit.
- Line parchment paper on a baking sheet. Scoop each cookie dough (using a scooper) and place on a sheet. Space apart as they will spread. If you don't have a cookie scoop, use a tablespoon or shape cookie dough in about 1.5" in diameter.
- Sprinkle with a pinch of sea salt.
- Bake for 12-13 minutes. You will know when it's ready if edges are golden brown.
Notes
You can prepare cookie dough in advance and store in the fridge for up to 3 days beforehand. This process is called "aging the dough" in baking terms - a baker's secret to allow the flavors absorb even more before baking.