Vegan Chocolate Chips Cookie

Have always wanted to make a crispy chewy gooey cookies, and finally mustered up my courage to do so and yay it was a success! After making, I gave my friends and parents to try and they say it was nice XD. Now that I have a rough idea of how this is done, shall try making other variations next time.

This recipe was modified slightly from Chef Atulya's recipe.

Ingredients 220g all purpose flour 1 tsp baking soda 1 1/4 tsp salt 113g non-dairy butter (melted over the stove) 110g brown sugar

110g cane sugar/white sugar 2 teaspoons vanilla extract

150g vegan chocolate chips or chopped chocolate (50-70% cacao content)

Egg Replacer 50g banana (ripe and smashed) 1 tablespoon tapioca starch 2 tablespoons water

Steps 1. Whisk flour, salt, and baking soda in a bowl; set aside.

2. Melt non-dairy butter on low heat; let it cool completely. Whisk melted butter with cane sugar and brown sugar until well incorporated. Then proceed with the steps below using a large bowl, whisk, spatula, and arm strength to mix your dough.

3. In a separate bowl, mash banana with a whisk until smooth. Whisk in tapioca starch, water, and vanilla. Slowly incorporate this mixture into your stand mixer bowl with your butter and sugars.

4. Add your dry ingredients (flour, salt, baking soda) into stand mixer. Mix on low until cookie dough forms. Add chopped chocolate or chocolate chips; mix on low until chocolate is evenly distributed throughout the dough.

5. Make cookie dough balls and put it in a ziplock bag

6. Freeze cookie dough balls overnight or at least for 4 hours. This will help the cookies bake tall.

7. Preheat your oven to 375°F (190°C).

8. Bake frozen cookie dough balls on a baking sheet lined with parchment paper. Make sure to space the cookies apart because they will spread as they bake. Bake cookies for 15 minutes or until the sides and top are golden. The center should remain underbaked and molten. Baking times will vary depending on the size of your cookie and your oven.

9. Let cookies cool on baking sheets until firm enough to handle. Store cookies at room temperature in an airtight container for up to 3 days. You can keep your cookie dough balls frozen in the freezer for up to 1 month and have freshly baked cookies whenever you have a sweet tooth.

The final product: