Almost a 1/2 pound of dreamy studded chocolate chip cookie goodness; that's what these are all about. They're tender, dense and unbelievably indulgent- no eggs or dairy necessary!
I'm slowly on the road to being completely plant-based, and wanted to start veganizing my favs for the future- and also to show people you don't need dairy or eggs to achieve the same product! When I lived in FL, the hype around Gideon's Bakehouse and their famous "nearly half pound cookies" was crazy. They opened a second location in Disney Springs and people waited in line for 11 HOURS TO GET THESE COOKIES. Thankfully when I went, there was a virtual queue, so I got a bunch and they were delicious. Definitely prepare to share with whoever you're with because they're so huge (or save them in your freezer for yourself.)
This recipe is the start of my series of "make it vegan" and I wanted to give more people the opportunity to try these babies without the dietary restrictions of dairy, eggs or even soy. Also, the geographical restrictions if you're not able to visit FL anytime soon. They're just as rich and indulgent, and freeze beautifully!
BAKING TIP: DOUBLE CHECK YOUR BUTTER BEFORE CONTINUING A RECIPE. GENERALLY, YOU WANT TO OMIT THE SALT IN A RECIPE IF YOU'RE USING SALTED BUTTER WHEN UNSALTED IS CALLED FOR.
tips before starting/TROUBLESHOOTING:
Tip #1:
Some recipes call for cookie dough being chilled before scooping. This recipe is a lot easier to portion and coat with chocolate chips when it's portioned at room temp.
TIP #2
Chilling your dough at least 3 hours is super important! The butter and chocolate chips need to be solidified as best as they can to prevent melting or spreading
GIDEON'S COPYCAT CHOCOLATE CHIP COOKIES | VEGAN
Prep time: Cook time: Yield:
15 Minutes 15 Minutes 4 Cookies
ingredients
(113 g.)- 1/2 cup Plant Butter (salted)*
(142 g.)- 2/3 cups Brown Sugar
(22.5 g)- 2 Tbsp. Raw Cane Sugar
(10 g.)- 2 tsp. Almond Milk
(4.7 g.)- 1 tsp. Vanilla Extract
(180 g.)- 1 1/2 cups Cake Flour**
(12 g.)- 1 Tbsp. Baking Powder
(113 g.)- 2/3 cup Dark Chocolate Chips
(113 g.)- 2/3 cup Oat Milk Chocolate Chips
METHOD
Line a cookie sheet with parchment paper and set aside.
In the bowl of a stand mixer with a paddle attachment, cream sugars and butter for 2 mins on medium-high speed until fluffy and pale in color.
Scrape down the sides of the bowl and add milk and vanilla; mix to combine.
Add cake flour and baking powder, mix until just combined.
Fold in 1/3 cup (56 g.) dark chocolate chips and 1/3 cup (56 g.) oat milk chocolate chips.
Using a kitchen scale, portion each ball of dough at around 147 g. (if you don't have access to a kitchen scale, portion at about 1/2 cup.) Roll into a ball and set on parchment at least 4 inches apart.
Combine the remaining 1/3 cup (56 g.) dark chocolate chips and 1/3 cup (56 g.) oat milk chocolate chips in a small bowl. Roll the top and sides of each cookie dough ball with chocolate chips; making sure to coat liberally while keeping the bottom relatively clean. Press chocolate chips into any areas that aren't covered.
Place cookies into the refrigerator and chill for at least 3 hours.
Preheat oven at 400°F/205°C and bake cookies for 15 mins.
Cool on cookie sheet for at least 30 minutes and serve or transfer to an airtight container.
Store at room temperature in an airtight container for about 3-5 days, or sealed in an airtight container in the freezer for up to a couple months. If eating from frozen, leave on countertop for a couple hours to come to room temp, or heat in the microwave in bursts of 20 seconds until desired temp is reached.
NOTES
*My butter is salted, so I omitted salt in this recipe. If your butter is unsalted add 1/4 tsp (5.3 g) Kosher salt.
**Cake flour is a key component in the texture of these cookies. If you do not have any cake flour on hand, a substitute for this recipe would be: (157.5 g.)- 1 1/2 cup MINUS 3 Tbsp. All-Purpose Flour combined with (21 g.)- 3 Tbsp. Cornstarch. Whisk VERY well.
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