Most of my forays into aquafaba have been failures, but these are a smashing success. I don’t know why the magic bean juice acts just like an egg in this recipe and not in others, but it does. These are thin and crispy and yet still chewy–exactly like a chocolate chip cookie should be. The recipe is adapted from The Essentials of Baking.
INGREDIENTS
Makes 18-24 cookies
– 1 1/4 cups (200g) all purpose flour
– 1 tsp baking soda
– 1/2 tsp salt (only if using salted margarine/butter)
– 1/2 cup (125g) margarine or butter
– 1/2 cup (105g) packed brown sugar
– 1/4 cup plus 2 tbsp (90g) white sugar
– 3 tbsp chickpea aquafaba
– 1 tsp vanilla extract (or maple extract)
– 1 cup chocolate chips
– 3/4 cup chopped walnuts
METHOD
Preheat oven to 350 degrees. Line two baking pans with parchment paper.
1. Whisk together dry ingredients in a medium bowl.
2. Cream together margarine/butter with sugars in a medium bowl. Mix in aquafaba and extract. Add dry ingredients and mix until just combined.
3. Mix in chocolate chips and walnuts.
4. Drop heaping tablespoons of batter on to the prepared baking sheets. Flatten a bit with your fingers.
5. Bake in batches until golden. Smaller cookies will bake in 10-13 minutes, larger cookies in 12-15 minutes. I like to bake for 10 mins, then give the pan a quick rap in the counter to flatten the cookies, the return the pan to the oven to finish baking.
6. Let cool on the pan for 5 mins, then transfer to a wire rack until cool.
