Name: Vegan Salted Chocolate Chip & Walnut Cookies
Total time: PT3000.0S
Yield: 12
Ingredients: 3 1/4 cup All-Purpose Flour; 1/2 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1 teaspoon Coarse Salt; 3/4 cup Vegan Butter; 1/4 cup Vegan Vegetable Shortening; 3/4 cup Brown Sugar; 1/2 cup Granulated Sugar; 6 tablespoon Aquafaba; 1 teaspoon Vanilla Extract; 1 1/2 cup Vegan Dark Chocolate Chips; 1 1/4 cup Walnut

These veganized Giant Chocolate Chip and Walnut Cookies are seriously to die for! They are literally the BEST vegan cookies ever.

Oven

Beginner

Vegan Salted Chocolate Chip & Walnut Cookies

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All-Purpose Flour

Baking Soda

teaspoon

Baking Powder

Coarse Salt

Vegan Butter

Vegan Vegetable Shortening

Brown Sugar

Granulated Sugar

Aquafaba

tablespoon

Vanilla Extract

Vegan Dark Chocolate Chips

Walnut

Stand Mixer

Line a large baking sheet with parchment paper and preheat the oven to 375 degrees F (190 degrees C).

In a large bowl, mix together {@0:}, {@3:}, {@1:}, and {@2:}. Set aside.

In a large bowl, mix together All-Purpose Flour (3 1/4 cup), Baking Soda (1/2 teaspoon), Baking Powder (1 teaspoon), and Coarse Salt (1 teaspoon). Set aside.

In a standing mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, cream {@1:} and {@0:} until they come together, about 1 minute.

In a standing mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, cream Vegan Butter (3/4 cup) [Cubed] and Vegan Vegetable Shortening (1/4 cup) [Cubed] until they come together, about 1 minute.

In a standing mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, cream Vegan Butter (3/4 cup) and Vegan Vegetable Shortening (1/4 cup) until they come together, about 1 minute.

Add {@1:} and {@0:} and beat for an additional 1½ minutes, or until well combined.

Add Brown Sugar (3/4 cup) and Granulated Sugar (1/2 cup) and beat for an additional 1½ minutes, or until well combined.

In a separate bowl lightly beat {@1:} until foamy.  Beat in the foamed Aquafaba and {@0:} until mixed.

In a separate bowl lightly beat Aquafaba (6 tablespoon) until foamy.  Beat in the foamed Aquafaba and Vanilla Extract (1 teaspoon) until mixed.

Add flour mixture, 1 cup at a time, and beat. Do not overbeat.

Using a spatula or a paddle mixer, fold in the {@0:} and {@1:}.

Using a spatula or a paddle mixer, fold in the Vegan Dark Chocolate Chips (1 1/2 cup) and Walnuts (1 1/4 cup) [Crushed].

Using a spatula or a paddle mixer, fold in the Vegan Dark Chocolate Chips (1 1/2 cup) and Walnut (1 1/4 cup).

Divide the dough into 12 even pieces, shaping them into rough balls. They do not need to be perfectly round, so, DO NOT ROLL THEM. I use a scale for this, but you can eyeball it.

Place all the dough balls on the prepared baking sheet and chill in the fridge for 30 minutes, or up 8 hours.

Bake cookies for 15-20 minutes, until light golden brown. You do not want to over bak​e these so take them out earlier than you would normal cookies. They will continue to cook as they cool. Remove from oven and place on a wire cooling rack.

Vegan Salted Chocolate Chip & Walnut Cookies

5.0

50MINS

$0.76

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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