I love making vegan versions of nostalgic and indulgent treats. So when these giant crinkly crispy wonders cropped up all over the internet, I had to make them. Without further ado, here is my vegan version of the very famous "Pan-Banging Chocolate Chip Cookies" from The Vanilla Bean Baking Book by Sarah Kieffer.
Ingredients
2 cups all-purpose flour
½ teaspoon baking soda
¾ teaspoon salt
1 cup vegan butter (I like Earth Balance)
1 ½ cups granulated sugar
¼ cup packed brown sugar
¼ cup unsweetened applesauce
1 ½ teaspoons vanilla extract
2 tablespoons water
6 oz chopped chocolate (vegan baking chocolate or your favorite vegan chocolate bar)
aluminum foil or parchment paper
Directions
Place oven rack in middle position, and preheat to 350°F.
Prep cookie sheet with aluminum foil, dull side up. Or for less crispy cookies, parchment paper works too!
In a mixing bowl, sift together flour, baking soda and salt. This is the dry mixture.
In a standing mixer with whisk attachment or a separate mixing bowl with a hand mixer, beat the vegan butter until creamy. Then add the granulated and brown sugars and continue mixing until fluffy. Then add the applesauce, vanilla, and water, mixing on a low speed to combine. This is the wet mixture. Be warned, it’s very hard to resist tasting at this point.
Next, slowly add the dry mixture to the wet mixture, mixing on a low speed until incorporated. Turn off mixer and stir in chopped chocolate with a wooden spoon or spatula.
Form the dough into heaping 1/3 cup balls (they are huge). Depending on the size of your prepared cookie sheet, place 2-4 balls of dough on your cookie sheet, equally spread out a few inches apart. Transfer to the freezer for 15 minutes before baking. My pan barely fit in my freezer but it’s worth it to help the cookies hold their perfect shape and not spread too much on the pan.
Once chilled, move the baking sheet to the oven and bake 10 minutes. Here comes the “pan-banging” part. With heat protection, lift the side of the cookie sheet about 4 inches in the oven and gently let it drop down against the oven rack, so the edges of the cookies set and the center falls back down. This creates the stunning rippled effect. Repeat this processes 3 to 4 times every 2 minutes, for 16 to 18 minutes total baking time. The edges will look golden.
Transfer to a wire rack or hot pad until completely cool, then remove the cookies from the pan.
Repeat this process for the rest of the cookie dough. Or freeze and save for a rainy day!
These larger-than-life cookies are perfect with a hot cup of coffee or tea. Enjoy!
Ingredients
2 cups all-purpose flour
½ teaspoon baking soda
¾ teaspoon salt
1 cup vegan butter (I like Earth Balance)
1 ½ cups granulated sugar
¼ cup packed brown sugar
¼ cup unsweetened applesauce
1 ½ teaspoons vanilla extract
2 tablespoons water
6 oz chopped chocolate (vegan baking chocolate or your favorite vegan chocolate bar)
aluminum foil or parchment paper
Directions
Place oven rack in middle position, and preheat to 350°F.
Prep cookie sheet with aluminum foil, dull side up. Or for less crispy cookies, parchment paper works too!
In a mixing bowl, sift together flour, baking soda and salt. This is the dry mixture.
In a standing mixer with whisk attachment or a separate mixing bowl with a hand mixer, beat the vegan butter until creamy. Then add the granulated and brown sugars and continue mixing until fluffy. Then add the applesauce, vanilla, and water, mixing on a low speed to combine. This is the wet mixture. Be warned, it’s very hard to resist tasting at this point.
Next, slowly add the dry mixture to the wet mixture, mixing on a low speed until incorporated. Turn off mixer and stir in chopped chocolate with a wooden spoon or spatula.
Form the dough into heaping 1/3 cup balls (they are huge). Depending on the size of your prepared cookie sheet, place 2-4 balls of dough on your cookie sheet, equally spread out a few inches apart. Transfer to the freezer for 15 minutes before baking. My pan barely fit in my freezer but it’s worth it to help the cookies hold their perfect shape and not spread too much on the pan.
Once chilled, move the baking sheet to the oven and bake 10 minutes. Here comes the “pan-banging” part. With heat protection, lift the side of the cookie sheet about 4 inches in the oven and gently let it drop down against the oven rack, so the edges of the cookies set and the center falls back down. This creates the stunning rippled effect. Repeat this processes 3 to 4 times every 2 minutes, for 16 to 18 minutes total baking time. The edges will look golden.
Transfer to a wire rack or hot pad until completely cool, then remove the cookies from the pan.
Repeat this process for the rest of the cookie dough. Or freeze and save for a rainy day!
These larger-than-life cookies are perfect with a hot cup of coffee or tea. Enjoy!
