If you asked me what I missed most since going vegan, it would have to be waiting in line for the ginormously decadent chocolate chip walnut cookies from Levain Bakery on West 74th Street. Well, I finally created a vegan version and they're even better than I remember. They're exorbitantly loaded with chocolate chips and walnuts, and they've got the perfect balance of golden crunch on the outside with warm gooey goodness on the inside. This recipe makes 8 giant cookies.
Ingredients
1 cup cold vegan butter
1 cup brown sugar
1/2 cup granulated sugar
2 tablespoons flax meal + 6 tablespoons water ("flax eggs")
3 cups all purpose flour
1 teaspoon cornstarch
3/4 teaspoon baking soda
3/4 teaspoon salt
2 cups chocolate chips
2 cups walnuts
Directions
Preheat the oven to 410°F. Line a baking sheet with parchment paper.
In a small bowl, combine 2 tablespoons flax meal and 6 tablespoons water for the "flax eggs". Set aside.
Using a stand mixer with whisk attachment or mixing bowl with a hand mixer, cream together the cold vegan butter with the brown and granulated sugars, for about 4 minutes. Then add in the "flax eggs". This is the wet mixture.
Meanwhile, in a large mixing bowl, sift together the flour, cornstarch, baking soda and salt. This is the dry mixture.
Slowly add the dry mixture into the wet mixture until well incorporated.
Stir in chocolate chips and walnuts with a strong wooden spoon or spatula. This stuff is heavy duty.
Divide into 8 large cookie dough balls. Bake them, 4 at a time, for 10-12 minutes, until golden on top. Rest for 10-15 minutes to set before transferring to a wire cooling rack. Waiting is the hardest part of this whole recipe. Enjoy!
Ingredients
1 cup cold vegan butter
1 cup brown sugar
1/2 cup granulated sugar
2 tablespoons flax meal + 6 tablespoons water ("flax eggs")
3 cups all purpose flour
1 teaspoon cornstarch
3/4 teaspoon baking soda
3/4 teaspoon salt
2 cups chocolate chips
2 cups walnuts
Directions
Preheat the oven to 410°F. Line a baking sheet with parchment paper.
In a small bowl, combine 2 tablespoons flax meal and 6 tablespoons water for the "flax eggs". Set aside.
Using a stand mixer with whisk attachment or mixing bowl with a hand mixer, cream together the cold vegan butter with the brown and granulated sugars, for about 4 minutes. Then add in the "flax eggs". This is the wet mixture.
Meanwhile, in a large mixing bowl, sift together the flour, cornstarch, baking soda and salt. This is the dry mixture.
Slowly add the dry mixture into the wet mixture until well incorporated.
Stir in chocolate chips and walnuts with a strong wooden spoon or spatula. This stuff is heavy duty.
Divide into 8 large cookie dough balls. Bake them, 4 at a time, for 10-12 minutes, until golden on top. Rest for 10-15 minutes to set before transferring to a wire cooling rack. Waiting is the hardest part of this whole recipe. Enjoy!
