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The Ultimate Vegetarian Chocolate Chip Cookie – vegetarian recipe
Stav Kogan

The Ultimate Vegetarian Chocolate Chip Cookie

Inspired by a perfect New York City cookie, this recipe is the result of countless batches to create the ultimate version of the American classic. It features a symphony of caramelized brown sugar, rich sweet cream butter, and pools of deep, dark chocolate, resulting in a warm, g
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 5 FIFTEEN 5-INCH COOKIES OR THIRTY 1½-INCH COOKIES
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 1½ pounds or 680g (24 oz) unsalted butter, at room temperature
  • ¾ cup plus 2 tablespoons or 175g (6.2 oz) granulated sugar
  • 1 cup plus 2 tablespoons or 245g (8.6 oz) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1½ cups plus 2 tablespoons or 195g (6.9 oz) pastry flour
  • 1½ cups or 180g (6.3 oz) bread flour
  • ½ tablespoon or 9g (0.32 oz) salt
  • 1 teaspoon or 4g (0.14 oz) baking powder
  • 1 teaspoon or 5g (0.18 oz) baking soda
  • ½ tablespoon or 7.5ml (0.3 fl oz) pure vanilla extract
  • 1 pound or 454g (16 oz) high-quality 60% dark chocolate, coarsely chopped
  • for Perfect Cookies
  • For a deeper, more complex flavor, chill the dough in the refrigerator for at least 24 hours before baking. This also helps control spreading.
  • The combination of bread flour and pastry flour is key. Bread flour provides chewiness, while pastry flour keeps them tender. Don't substitute with all-purpose flour if you can avoid it.
  • For that bakery-style look, press a few extra chocolate chunks onto the tops of the dough balls right before they go into the oven.

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Line several baking sheets with parchment paper. 2.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the room temperature butter with the granulated and brown sugars on medium speed until light and fluffy, about 3-4 minutes. 3.
  4. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is incorporated. 4.
  5. Reduce the mixer speed to low.
  6. Add the pastry flour, bread flour, salt, baking powder, and baking soda.
  7. Mix until just combined—do not overmix.
  8. Stir in the vanilla extract and the chopped chocolate. 5. For large 5-inch cookies, use a 4-ounce scoop. For smaller 1½-inch cookies, use a 1¼-ounce scoop. Portion the dough onto the prepared baking sheets, leaving at least 2 inches of space between each cookie. 6.
  9. Bake until the edges are golden brown but the centers are still soft. This will take about 20 minutes for large cookies or 15 minutes for smaller ones. 7.
  10. Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
  11. Don't skimp on the chocolate! Use a high-quality chocolate bar and chop it by hand. This creates a mix of fine shards and large chunks for the perfect melt.

Nutrition

Calories: 250kcalCarbohydrates: 25gProtein: 3gFat: 16g

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