Triple Chocolate Chunk Cookies
In my book, i talk about my goal of making a vegan chocolate chip cookie recipe that would be indistinguishable from the real thing. i'm happy to report that these vegan tahini.
Recipe Summary Triple Chocolate Chunk Cookies
Large or small, these triple chocolate cookies are crispy on the outside and chewy on the inside. Refrigerating the batter for 48 hours before baking is ideal, as this allows the dough to fully form its flavor.Ingredients | Tahini Chocolate Chunk Cookies Rachael Good Eats¾ cup brown sugar½ cup unsalted butter, at room temperature½ cup white sugar1 teaspoon salt1 large egg1 teaspoon vanilla extract1 ½ cups all-purpose flour¾ teaspoon baking soda1 cup milk chocolate chips1 (3 ounce) bar dark chocolate, cut into chunks3 tablespoons white chocolate chipsDirectionsCombine brown sugar, butter, white sugar, and salt in a large bowl; beat with an electric mixer until a creamy, deep brown mixture forms. Add egg and vanilla; beat until mixture lightens and becomes smooth, 10 to 15 seconds.Mix flour and baking soda together in a separate bowl. Add slowly to the wet ingredients until mostly incorporated, but some white traces of flour remain. Fold in milk chocolate, dark chocolate, and white chocolate using a spatula, not the mixer. Cover the dough and refrigerate for at least 30 minutes, or up to 48 hours.Preheat the oven to 350 degrees F (175 degrees C) when ready to bake.Divide cold dough into 2 1/4-ounce portions and place on a cookie sheet.Bake in the preheated oven until the edges start to look golden brown and crispy, 10 to 12 minutes. Do not overbake; the centers will not look fully done. Cool until cookies are set, about 30 minutes.For huge cookies, divide the dough into 5 portions and bake for 12 to 15 minutes.Info | Tahini Chocolate Chunk Cookies Rachael Good Eatsprep: 15 mins cook: 10 mins additional: 1 hr total: 1 hr 25 mins Servings: 12 Yield: 12 cookies
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