Ingredients
1 ½
cups
All-Purpose Flour
½
tsp
Baking Soda
½
tsp
Salt
½
cup
Butter
(cold, cut into 1/2-inch pieces)
½
cup
Granulated Sugar
¾
cup
Light Brown Sugar
(tightly packed)
1 ½
tsp
Vanilla Extract
3
Tbsp
Aquafaba
(at room temperature, lightly whisked)
7
oz
Bittersweet Chocolate Chips or Chunks
Directions
1
Sift together the flour (1 ½ cups), baking soda (½ tsp), and salt (½ tsp) into a medium bowl; set aside.
2
Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter (½ cup), granulated sugar (½ cup), and brown sugar (¾ cup) on low speed until smooth and free of lumps, about 3 minutes. Stop the mixer and scrape down the bowl and paddle.
3
Add the vanilla (1 ½ tsp) and aquafaba (3 Tbsp, at room temperature, lightly whisked). Beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat. Stop the mixer and scrape down the bowl and paddle.
4
On low speed, add the flour (1 ½ cups) mixture and beat until just incorporated. Scrape down the bowl, then add the chocolate (7 oz) and mix just until evenly distributed. If using a hand mixer, stir in the chocolate with a wooden spoon.
5
Cover and refrigerate the dough for at least 1 hour or up to overnight.
6
Preheat the oven to 350°F (175°C), with racks in the upper and lower thirds. Line two baking sheets with parchment paper or silicone baking mats. Scoop the dough onto the prepared sheets, spacing the cookies 2 inches apart.
7
Bake for 11–13 minutes, until golden brown around the edges, rotating the sheets front to back and switching racks halfway through.
8
Carefully slide the parchment paper or baking mats directly onto a heat-safe work surface. Once the cookies are set, transfer them to a cooling rack. Wait at least 5 minutes before serving or 20 minutes before storing in an airtight container for up to 3 days at room temperature.
Extra Notes
The original recipe uses one egg. This version uses 3 tablespoons aquafaba, which produces a chewy cookie with crisp edges.
Other options for replacing one egg:
- Prepared egg replacer: Use the amount indicated on the package for one egg. This is the most neutral alternative.
- Flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it thicken for 5–10 minutes. The cookies may be slightly denser and nuttier.
- Unsweetened applesauce: Use 1/4 cup. The cookies will be softer and more cake-like.
Chilling the dough for at least an hour is important for its structure and texture.