Aquafaba (chickpea liquid) whips into meringue peaks because of saponins—the same compounds that make soap foam.
Chocolate Cookies
Indulge your sweet tooth with these irresistible chocolate cookies that come together in a snap! Using rich cocoa powder and a hint of vanilla, these chewy treats are sure to satisfy your chocolate cravings. Get ready to whip up a batch that’s perfect for sharing—or keeping all to yourself!
Prep
15
min
Cook
12
min
Serves
10
people
Level
beginner
📝 Ingredients
Serves 10🥛Dairy & Eggs(1)
- 120g vegane Butter (8.4 tbsp)
🫙Pantry Staples(6)
- 1/2 TL Backpulver (2.5 ml)
- 60g brauner Zucker (0.3 cup)
- 100g Schokolade (hier: Creamy Choc vom @nomochocolate_de) (3.53 oz)
- 180g Mehl (1.44 cup)
- 1/2 TL Vanillezucker (2.5 ml)
- 50g weißer Zucker (0.25 cup)
🧂Spices & Seasonings(1)
- Prise Salz
👨🍳 Instructions
- 1
Knead flour, sugars, baking powder, salt, vanilla sugar, and vegan butter in a bowl.
- 2
Chop the chocolate and knead it into the dough.
- 3
Chill the dough for 2 hours.
- 4
After chilling, knead the dough again and form 8-10 balls, then flatten them slightly.
- 5
Preheat the oven to 180 degrees Celsius and bake the cookies for 10 minutes. For crunchier cookies, bake for 12 minutes.
- 6
Let the cookies cool completely.
💡 Pro Tips
- ✓Chill your cookie dough to 4°C (40°F) for exactly 2 hours to solidify the vegan butter, preventing excessive spreading and creating cookies that hold their shape with defined edges.timing4°C for 2 hours
- ✓Knead the dough a second time after chilling to redistribute the cold, firm vegan butter evenly, ensuring uniform texture and preventing butter pockets that cause uneven baking.technique
- ✓Bake at exactly 180°C (356°F) for 10 minutes for chewy centers with 15-20% moisture retention, or 12 minutes for crispy cookies with 8-12% final moisture content.timing180°C, 10-12 minutes
- ✓Chop chocolate into 6-8mm irregular pieces rather than using chips - the varied sizes create pockets of different melting points, giving better chocolate distribution and texture contrast.technique6-8mm pieces
- ✓Allow cookies to cool completely on the baking sheet for 15-20 minutes so residual heat continues cooking the centers while the bottoms set, preventing breakage when transferring.timing15-20 minutes
Share this recipe
Prep
15
min
Cook
12
min
Serves
10
people
Level
beginner
Share this recipe
Aquafaba (chickpea liquid) whips into meringue peaks because of saponins—the same compounds that make soap foam.
Chocolate Cookies
Indulge your sweet tooth with these irresistible chocolate cookies that come together in a snap! Using rich cocoa powder and a hint of vanilla, these chewy treats are sure to satisfy your chocolate cravings. Get ready to whip up a batch that’s perfect for sharing—or keeping all to yourself!
📝 Ingredients
Serves 10🥛Dairy & Eggs(1)
- 120g vegane Butter (8.4 tbsp)
🫙Pantry Staples(6)
- 1/2 TL Backpulver (2.5 ml)
- 60g brauner Zucker (0.3 cup)
- 100g Schokolade (hier: Creamy Choc vom @nomochocolate_de) (3.53 oz)
- 180g Mehl (1.44 cup)
- 1/2 TL Vanillezucker (2.5 ml)
- 50g weißer Zucker (0.25 cup)
🧂Spices & Seasonings(1)
- Prise Salz
👨🍳 Instructions
- 1
Knead flour, sugars, baking powder, salt, vanilla sugar, and vegan butter in a bowl.
- 2
Chop the chocolate and knead it into the dough.
- 3
Chill the dough for 2 hours.
- 4
After chilling, knead the dough again and form 8-10 balls, then flatten them slightly.
- 5
Preheat the oven to 180 degrees Celsius and bake the cookies for 10 minutes. For crunchier cookies, bake for 12 minutes.
- 6
Let the cookies cool completely.
💡 Pro Tips
- ✓Chill your cookie dough to 4°C (40°F) for exactly 2 hours to solidify the vegan butter, preventing excessive spreading and creating cookies that hold their shape with defined edges.timing4°C for 2 hours
- ✓Knead the dough a second time after chilling to redistribute the cold, firm vegan butter evenly, ensuring uniform texture and preventing butter pockets that cause uneven baking.technique
- ✓Bake at exactly 180°C (356°F) for 10 minutes for chewy centers with 15-20% moisture retention, or 12 minutes for crispy cookies with 8-12% final moisture content.timing180°C, 10-12 minutes
- ✓Chop chocolate into 6-8mm irregular pieces rather than using chips - the varied sizes create pockets of different melting points, giving better chocolate distribution and texture contrast.technique6-8mm pieces
- ✓Allow cookies to cool completely on the baking sheet for 15-20 minutes so residual heat continues cooking the centers while the bottoms set, preventing breakage when transferring.timing15-20 minutes