Brownie Cookies (vegan!)
Cookies
Ingredients:
🍫 4 ounces bittersweet chocolate chopped (112g)
🧈 6 tablespoons unsalted vegan butter (84g)
🍬 1/2 cup granulated sugar (100g)
🍯 1/2 cup + 2 tablespoons packed light brown sugar (110g + ~25g for extra chew)
🌱 2 flax eggs (room temperature)
🌼 1 tablespoon vanilla extract
🌾 3/4 cup all-purpose flour (95g)
🍫 1/4 cup unsweetened cocoa powder (25g)
🧂 1/2 teaspoon salt
🧂 1/2 teaspoon baking powder
🥛 1 tablespoon plant-based milk (adds moisture)
🍫 1/2 cup semisweet chocolate chips (90g)
Features:
Features:
Nutrition:
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Make the Flax Eggs: In a small bowl, mix 2 tablespoons of flaxseed meal with 6 tablespoons of water. Let it sit for 5-10 minutes to thicken.
3. Melt Chocolate and Vegan Butter: In a heatproof bowl, combine the chopped bittersweet chocolate and vegan butter. Melt using a double boiler or microwave in 20-30 second intervals, stirring until smooth. Set aside to cool slightly.
4. Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, flax eggs, and vanilla extract. Add the melted chocolate mixture and whisk until fully combined.
5. Prepare Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder.
6. Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients using a spatula until a thick dough forms. Avoid over-mixing.
7. Add Chocolate Chips: Gently fold in the semisweet chocolate chips for an extra chocolatey texture.
8. Scoop and Shape: Use a cookie scoop or tablespoon to drop rounded dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake: Bake for 10-12 minutes, or until the tops of the cookies are shiny and slightly cracked. They should be set around the edges but still soft in the center.
10. Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Brownie Cookies (vegan!)
Ingredients:
🍫 4 ounces bittersweet chocolate chopped (112g)
🧈 6 tablespoons unsalted vegan butter (84g)
🍬 1/2 cup granulated sugar (100g)
🍯 1/2 cup + 2 tablespoons packed light brown sugar (110g + ~25g for extra chew)
🌱 2 flax eggs (room temperature)
🌼 1 tablespoon vanilla extract
🌾 3/4 cup all-purpose flour (95g)
🍫 1/4 cup unsweetened cocoa powder (25g)
🧂 1/2 teaspoon salt
🧂 1/2 teaspoon baking powder
🥛 1 tablespoon plant-based milk (adds moisture)
🍫 1/2 cup semisweet chocolate chips (90g)
Features:
Instructions:
1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Make the Flax Eggs: In a small bowl, mix 2 tablespoons of flaxseed meal with 6 tablespoons of water. Let it sit for 5-10 minutes to thicken.
3. Melt Chocolate and Vegan Butter: In a heatproof bowl, combine the chopped bittersweet chocolate and vegan butter. Melt using a double boiler or microwave in 20-30 second intervals, stirring until smooth. Set aside to cool slightly.
4. Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, flax eggs, and vanilla extract. Add the melted chocolate mixture and whisk until fully combined.
5. Prepare Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder.
6. Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients using a spatula until a thick dough forms. Avoid over-mixing.
7. Add Chocolate Chips: Gently fold in the semisweet chocolate chips for an extra chocolatey texture.
8. Scoop and Shape: Use a cookie scoop or tablespoon to drop rounded dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake: Bake for 10-12 minutes, or until the tops of the cookies are shiny and slightly cracked. They should be set around the edges but still soft in the center.
10. Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
