The best chocolate chip carob cookies EVER. NY Times.

You know those cookies…. the ones you grew up eating. Nestle tollhouse, hot-from-the-oven, ooey, gooey circles of perfection? Yeah… the NY Time nailed it in this kicked up VEGAN version. I morphed it so that my chocolate-allergic (I know, smh) husband could eat using carob chips. But how has this recipe eluded me? I feel like I’m a chocolate chip cookie connoisseur. I mean really, who doesn’t love this all-American staple? Well these cookies, needless to say are heaven. I made them huge! Perfect to be used in ice cream (vegan, of course) sandwich. Warmed up with a matcha latte or coffee. Or frozen…. yep! The original genius recipe can be found here. Okay, let’s get started!

Ingredients:

225 grams or 1 3/4 cup of all purpose flour (I highly recommend organic)
1 tsp of salt
1/2 tsp baking soda
140 grams or 5 ounces of vegan butter (I used Earth Balance sticks) room temp.
125 grams or 1/2 cup organic sugar
125 grams or 1/2 cup of brown sugar (coconut sugar doesn’t add as much to the flavor as brown does)
1 flax egg (1 tbl flax meal mixed with 2 tbl water -stirred and allow to thicken for 3 minutes or so)
2 tsp of vanilla extract
12 ounces of vegan chocolate chips or carob chips
Maldon flaked salt (I used smoked salt) but this is optional


Method:

Preheat your oven to 350 degrees and line your baking sheet with a baking mat or parchment.

In a medium bowl, mix the flour, salt and baking soda. Set aside. Into your stand mixer, cream the room temp butter with both sugars for about 3 minutes. While that’s working, make your flax egg. Then add it to the sugar/butter mixture. Add vanilla. Then add your flour mixture. Blend until JUST combined. Avoid over-mixing. Then add whatever chips (chocolate or carob) to the mixture and blend by hand. I used a large scoop and scoop out each ball of dough, add to your prepared pan. Then I add a pinch of Maldon salt to the top of each one. I gently push the cookies down a bit. Then bake for 15-16 minutes. I prefer a bit underdone but you do you. If making smaller cookies, adjust the time to 8-10 minutes or so.

When the cookies are done baking, remove the sheet pan and allow to cool and firm up for about 4-5 minutes.

Crunchy exterior, chewy interior.
Devour.

Hope you enjoy! ~ox

— Knead to Cook

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