Crazy Good Dark Chocolate Chunk Cookies
4 oz by weight butter substitute of choice, softened but still cool
(I went with 8T of vegelec)
3/4 c dark brown sugar (I used muscadova , tastes like molasses)
1/2 c granulated sugar
1 egg replacement
1 t pure vanilla extract
1 pinch of salt (the margarine usually has salt in it already)
1 1/4 c all purpose flour
1/2 t baking soda
1/4 t baking powder
8 oz [240-ish g] dark chocolate, either chips just chopped up dark chocolate.
3/4 c chopped walnuts (optional) [I used almonds]
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 caramelise so they still have a certain crispness to them.
These cookies really hold their own at room temp/the day after. Good luck!
These are amazing and incredibly easy to make. If your friends need convincing that vegan food is anything less than awesome, make them these. I found buying vegan dark chocolate to be expensive (because the only stuff I could find was very pricey organic dark choc), but one batch produces a lot of cookies, and they're very rich so they probably won't disappear as fast as such delicious cookies can be expected to :)
The only caution: don't be too eager to taste them once they come out the oven. Melted chocolate can burn the tongue surprisingly badly, as I am now painfully aware.
I did a second batch today, and (although they don't look half as good as these ones, I'm just happy they came out vaguely cookie-shaped (not that I have anything against the mutant blobs I baked yesterday).