What’s better than a chocolate chip cookie? One that’s half brownie (and vegan)! I’ve made a ton of chocolate chip cookies in my lifetime. I even have two or three recipes already posted on the blog but I recently stumbled upon some scientific knowledge on upping the chew factor that’s changed the game and my cookies may never be the same — and that’s a good thing!
So let’s chew on this. Bread flour or adding vital wheat gluten will totally give you the chewiest cookies you’ve ever chomped on. I was skeptical and I don’t even keep bread flour on hand but I do have a bag of vital wheat gluten (you can check out my Amazon store in a link at the bottom of the recipe) that I keep on hand for adding to regular all purpose flour for making bread or focaccia and did not know that it would be a killer secret ingredient in these cookies! It gives chew for days so invest in some. It stays forever in the fridge so why not?
If you’ve made any of my baked goods you’ll know I’m a big fan of using aquafaba (liquid from canned or boiled chickpeas) as an egg replacer. I’ve recently started mixing in flax and that’s worked great but recently I’ve also started adding a little oil to replace the fat that would naturally be in an egg yolk and I think I’ve finally cracked the perfect flax egg. Pun intended. It’s making a big difference in the texture of my baked items so give it a try. I can’t promise other egg replacers will work as well but if you try something that works for you, drop a review in the comments!
It’s actually pretty easy to make these two toned chocolate chippers because you’re going to make a pretty standard base dough as chocolate chip cookie recipes go then you’re going to add just a little more flour to the blonde dough then add a food quality cocoa powder (I prefer Dutch processed cocoa as it’s super rich and will not only give the cookies a deeper color but also a deeper flavor). I used semisweet chocolate chips but you could also use bittersweet if you really want more chocolate intensity. I added a little of each dough to an ice cream scoop to keep them uniform in size but you can also use spoonfuls of each color then mash them together and roll into a ball.
So to recap let’s cover what will make these Brookies the chocolate chip cookie mashup of your dreams.
- Use bread flour or add wheat gluten for the ultimate chew factor.
- Use my recipe for a rich flax aquafaba egg.
- Use Dutch process cocoa powder for a richer chocolate flavor (link at the bottom of the recipe in my Amazon store if you can’t find it at a local grocer).
- Use a good quality vegan butter. I prefer sticks as they contain less water than vegan butter in a tub and will result in a richer cookie.
- Let the cookie dough rest. One hour in the fridge minimum and preferably overnight.
So that’s it! If you follow my recipe and my tips you’ll have an amazing vegan Brookie cookie that will become a favorite for sure.
Vegan Chocolate Chip Brookie Cookies
18
servings30
minutes12
minutesThese are an amazing mashup of a vegan chocolate chip cookie and brownie!
Ingredients
2 1/4 cups bread flour plus 3 tablespoons for vanilla dough (if you don’t have bread flour, add 1 tablespoon vital wheat gluten to all purpose flour after removing one tablespoon)
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon kosher salt
1 cup or two sticks of vegan butter, room temperature
1 cup vegan brown sugar, firmly packed light or dark
3/4 cup vegan granulated sugar
6 tablespoons aquafaba (liquid from canned chickpeas) mixed with 2 tablespoons flax meal & 1 teaspoon plain oil
1 tablespoon pure vanilla extract
10 oz semisweet chocolate chips
6 tablespoons Dutch process cocoa powder
Directions
- Whisk the flour, vital wheat gluten (if not using bread flour), baking soda, baking powder and salt together in a bowl and set aside.
- Make the flax egg by whisking the flaxmeal into the aquafaba with the oil and let thicken for 3-5 minutes.
- In the bowl of an electric mixer fitted with the flat beater or using a hand mixer, beat together the vegan butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 2 minutes, stopping the mixer to scrape down the sides of the bowl as needed. Add the flax egg and vanilla and beat on medium speed until combined, about 30 seconds. With the mixer running on low speed, slowly add the flour mixture, then increase the speed to medium and beat until combined, about 1 minute.
- Transfer half of the dough to a medium bowl (if possible, weigh the dough with a kitchen scale so you can divide it evenly). Add the remaining 3 tablespoons flour to the blonde dough in this bowl. Using a rubber spatula, fold in the flour until combined, then fold in 5 oz (half) of the chocolate chips. This is the blonde vanilla cookie dough. Set aside.
- To the remaining dough in the mixer bowl, add the cocoa powder and beat until combined, about 1 minute. Start slowly or you’ll be covered in cocoa dust! Using a rubber spatula, fold in the remaining 5 oz of the chocolate chips. This is the chocolate dough. Chill both doughs for at least an hour in the fridge or preferably overnight.
- Using a 2 inch cookie scoop or spoons, add equal parts of each dough together in the scoop or spooned out and pressed together and place on parchment lined cookie sheets leaving room between them to spread. Loading gallery media…
- Bake in a preheated 350° oven for 12 minutes (don’t over bake!) and just set and not looking shiny (not baked) anymore. Let cool on the pan for five minutes then transfer to a wire rack to cool completely. Store in an airtight container or in the fridge (if they last that long!). These will also freeze well.
Notes
- You can certainly try other egg replacements but I have not tested them.
- You can use just all purpose flour but using bread flour or adding wheat gluten will make them extra chewy. To each cup of AP flour add 1 1/2 teaspoons of vital wheat gluten. There’s just over 2 cups in of flour in this recipe so doubling that gives us 1 tablespoon of wheat gluten to add.
- You can use plain unsweetened cocoa but Dutch process will give you a deeper flavor and color. Don’t use sweetened cocoa that’s meant for hot cocoa!
Did you make this?
Tag @bigboxveganeats on Instagram and hashtag it #bigboxvegan
Pin this recipe!
Follow @bigboxvegan on Pinterest
Like Big Box Vegan on Facebook!
Follow us on Facebook
