Wednesday, May 21, 2008
Crazy Good (or rather nutty) Dark Chocolate Chunk Cookies
These are just... really really good. I don't often say anything I make is "really really good ," certainly not on the first try. It is often that I will say "This is pretty good, but next time I would..." Not these. Ok, next time I may use 4 ounces butter by volume, rather than weight.
4 oz by weight butter substitute of choice, softened but still cool (I used Soy Garden. The non vegan recipe said 8 T, I would go with that next time I did it)
3/4 c dark brown sugar (I used muscadova , tastes like molasses)
1/2 c granulated sugar
1 egg replacement (I used Bob's Red Mill)
1 t pure vanilla extract
1 pinch of salt (the margarine usually has salt in it already)
1 1/4 c all purpose flour (I used 365 "all purpose baking flour")
1/2 t baking soda
1/4 t baking powder
8 oz dark chocolate, either chips or I just used some Valhrona and Trader Joes big bar chocolate I had lying around and chopped it up.
3/4 c chopped walnuts (optional)
In a large bowl, cream together fat and sugar until consistent (don't overmix. Sugar granules are just fine). You can do this by hand or via electric mixer. Add the egg substitute, vanilla, salt, and just combine.
In a separate bowl mix together flour, baking soda, and baking powder. Then sift into bowl with the fat/sugar mix. Stir until just combined, then add chocolate/nuts. Stir until consistent. Should look like the picture below. It was almost kind of dry/crumbly (I strongly recommend you click through for the close up).
Cover bowl with saran wrap, place in fridge for at least 30 minutes.
When ready, pre-heat oven to 350, and position rack in the middle of the oven.
Meanwhile, take out a baking sheet (no sides), line it with parchment, use a silpat sheet, or grease it. Lay out the cookies using a table spoon, a small scoop, or just pick out bits with your hand, and drop them on the sheet. Don't worry if the mix seems crumbly, just make sure the dough is in a bit of a pile. Don't over-handle.
Bake for about 13 minutes if you like them not too crunchy, 17 if you do like them crunchier (I only baked them for 13). The sugar begins to carmelize so they still have a certain crispness to them.
These cookies really hold their own at room temp/the day after. Good luck!