Vegan Chocolate Chip Walnut Cookies

• Baking & Spices

  • 260 g All-purpose flour
  • 1 tsp Baking powder
  • 3/4 tsp Baking soda
  • 150 g Brown sugar, light
  • 240 g Dark chocolate, dairy free
  • 150 g Granulated sugar
  • 1/2 tsp Salt
  • 1 Salt, flaked
  • 1 tbsp Vanilla bean extract

• Nuts & Seeds

  • 100 g Walnuts

• Drinks

  • 1/2 tsp Espresso, finely ground powder

• Other

  • 50 millilitres (1.8 ounces water

Found on butterandbrioche.com

Ingredients

• 260 grams (9 ounces) all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• ½ teaspoon finely ground espresso powder
• ½ teaspoon salt
• 180 millilitres (6.3 ounces) olive oil
• 150 grams (5.3 ounces) granulated sugar
• 150 grams (5.3 ounces) light brown sugar
• 50 millilitres (1.8 ounces) water
• 1 tablespoon vanilla bean extract
• 240 grams (8.5 ounces) dairy free dark chocolate, roughly chopped
• 100 grams (3.5 ounces) walnuts, roughly chopped
• Flaked salt, for sprinkling

Directions

• In a large sized mixing bowl, whisk together the flour, baking powder, soda, espresso and salt. Set aside.
• In a separate large mixing bowl, whisk the oil, sugars and water together until it’s smooth and well incorporated. Whisk in the vanilla bean extract.
• Fold the dry flour ingredients into the bowl with the liquid mixture until it’s just incorporated. Add in the chopped dark chocolate and walnuts. Mix until they are evenly distributed throughout the mixture and no flour is visible. Cover the bowl with plastic wrap and place it in the refrigerator to chill for 24 hours. It may be tempting to skip this step, but don’t! The resting time allows for the dough to set and infuse the flavours - making for an infinitely better textured and tasting cookie.
• When you are ready to bake the cookies, pre-heat the oven to 180 C (350 F). Line two large cookie sheets with parchment paper.
• Remove the dough from the refrigerator and use a 5cm (2) cookie scoop or tablespoon as a measure to scoop out about 18-20 cookie dough balls, sprinkle the tops with a bit of the flaked salt. Divide the dough balls between the cookie sheets. Depending on the size of your sheets, you may need to bake the cookies in three to four batches, store the cookie dough balls that are waiting to be baked in the refrigerator.
• Bake, for 11 to 13 minutes, or until the edges are firm and just beginning the turn golden. Remove from the oven and let the cookies cool and harden slightly before serving, about 15 minutes.