Who doesn’t love a nice moist chocolate chip cookie? So, I decided to do a variation on that called chocolate chunk cookies. They turned our really most and the 72% chocolate did not overpower the cookie at all. If you try this recipe, leave a comment below and let me know how it turned out for you.
- 2 1/4 cup all purpose flour
- 1 tsp salt
- 1 cup vegan butter, softened
- 1 cup brown sugar, packed
- 1/2 cup raw sugar
- 1 tsp vanilla extract
- 2 faux eggs (1/2 cup apple sauce, unsweetened)
- 1 tsp baking soda
- 1 cup chocolate chunks
- Preheat oven at 375 degrees F. Take a 4 ounce vegan chocolate candy bar, and make small chocolate chunks. Roughly no bigger than a regular chocolate chip. When done, set aside for later use.
- In a bowl, whisk together the flour and the salt.
- In another bowl cream together the sugars and the butter. You can use a wooden spoon or a mixer. Next, add in the vanilla extract, applesauce, and baking soda. Stir together until all ingredients are well incorporated. Then add the flour mix well but do not over mix and lastly add in your chocolate chunks.
- By using a 1/4 measuring cup, add your cookie dough to an un-greased baking sheet. You can place them about an inch a part because they won't spread that much. Place in the oven and let bake for 12 minutes or until brown around the edges. When done remove from oven, let sit for 2 minutes, and then move them to a cooking rack to finish cooling.
When making this recipe, I did something unusual. Instead of adding the baking soda to the dry ingredients, I added it to the wet ingredients. I don't know if it is because of my palate or what, but I've found that with vegan desserts, I can taste the baking soda, which I hate. So, what I've done is start adding the baking soda to the wet ingredients which gives my baked goods a much better taste.
THE NUTRITION FACTS HERE ARE INDICATIVE.