My base cookie recipe is probably the recipe I’ve baked the most through the years. It’s my go to whenever I need a quick dessert that’s easy to transport to a friend’s house. And it’s fun too because it can be varied so much, even though I most often end up doing white chocolate chip.
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Recently, I wanted to bake a bunch of cookies as a little thank you-gift for a friend. They’d mentioned they like dark chocolate and nuts, so I whipped out my base cookie recipe to try a dark chocolate and nut version of it to make Dark Chocolate Chip and Nut Cookies.
I substituted some of the flour for dark cocoa powder, chopped up a generous amount of dark chocolate and hazelnuts, crossed my fingers, and hoped what came out of the oven would be delicious Dark Chocolate Chip and Nut Cookies. And it was!
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If you, or a friend of yours, is into dark chocolate and nuts, then here’s your sign to bake these cookies!
Ingredients
1 cup vegan butter, melted
1 cup brown sugar
1 cup white sugar
3/4 cup chickpea brine (from 1 pkg of chickpeas, aka aquafaba)
2 cups all purpose flour
1/2 cup cocoa powder
1 tbsp potato starch
1 tsp salt
1 tsp baking soda
200 grams chocolate (70%), chopped
160 grams chopped hazelnuts (or other nuts)
How to make the cookies
- In a large mixing bowl, combine the melted butter, sugars and chickpea brine. Using an electric beater, mix until combined.
- In a separate mixing bowl, combine the dry ingredients (flour, cocoa, baking soda, potato starch, and salt).
- Pour the dry ingredients into the bowl of wet ingredients and whip again until you have a smooth dough.
- Add your chopped chocolate and nuts to the dough and fold in using a spatula.
- Refrigerate the dough for 3 hours.
- Pre-heat the oven to 365F (185C) and line a baking tray with parchment paper.
- Roll the dough into balls (about the size of a golf ball). Place 9 balls of dough at a time on the baking sheet (3 rows of 3 dough balls). The cookies will spread out a bit so you don’t want them too close.
- Bake in the middle of the oven for 10 minutes.
- Place a glass over each cookie and swirl it around as soon as you take them out of the oven, this will give the cookies a nice round shape and edge.
- Allow the cookies to cool on the baking tray for 3-5 minutes before transferring them to a cooling rack.
Enjoy!