These vegan chocolate chip cookies are seriously the best cookies EVER. The combination of the crunch from the walnuts, the salt and the chocolate, combined into a giant, moist cookie make them to die for (and HIGHLY addictive).
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I will eat this whole batch to myself, there is no possible way to stop. I’m like the Cookie Monster without the blue hair. So if you have a cookie addiction like me, making a full batch can prove highly dangerous. You have been warned.
To make, line a large baking sheet your silicon baking mat (or with parchment paper) and preheat the oven to 375F. In a large bowl, mix together the flour, baking soda, baking powder, and salt. Set aside. In a standing mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, cream butter and shortening until they come together, about 1 minute. Add both sugars and beat for an additional 1 1/2 minutes, or until well combined. Beat in the foamed aquafaba and vanilla extract until mixed. Add flour mixture, 1 cup at a time, and beat. It’s important not to over beat. Using a spatula or a paddle mixer, fold in the chocolate chips and walnuts. Divide the dough into 12 even pieces, shaping them into rough balls. They do not need to be perfectly round, so, DO NOT ROLL THEM. I use a scale for this, but you can eyeball it. Place all the dough balls on the prepared baking sheet and chill in the fridge for 30 minutes, or up 8 hours. Bake cookies for 15-20 minutes, until light golden brown. You do not want to over bake these, so take them out earlier than you would normal cookies. They will continue to cook as they cool. Remove from oven and place on a wire cooling rack. Enjoy them with your loved ones, if you have the self control required not to eat them all yourself.
Notes: You can leave out the walnuts if you have a nut allergy and replace with more chocolate chips or another nut or seed of your choosing. Make sure the cookie is under cooked. It will keep baking as it cools, so be sure to take them out of the oven early.
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