October 19, 2019

Chocolate Chip Cookie Test No. 10: The Vegan One

After a four month hiatus from cookie testing, I thought I'd get back into baking by trying out a vegan recipe. I'm usually a huge advocate of butter and eggs but this recipe from Food52 boasted that it was a genius recipe, in spite of it being vegan.
Vegetable oil and water replace the butter and eggs, making this an easy recipe to put together without any unusual substitutes (like this recipe that calls for an oat slurry to be made...no thanks).
The Recipe: Ovenly's Secret Vegan Salted Chocolate Chip Cookies from Food 52
Recipe Highlights: 
  • recipe lacked vanilla extract so I added a teaspoon at the recommendation of others in the recipe comments section
  • dough needs to rest for 12-24 hours in the fridge 
  • after dough balls are formed, they are frozen for ten minutes to create a chewier texture
  • calls for dark or light brown sugar but dark will bring out a more caramel flavor
Overall: These cookies were delightfully chewy but they were a tad sweet and lacked the deep caramel flavor that I had been enjoying from browning butter in other recipes. I thought they were just ok but people at work really enjoyed them. These are simple and easy to make.  🍪🍪

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