Hello there! Guess what? I made you Vegan Triple Chocolate Chip Cookies. Because it’s Friday. Because Friday=almost weekend. AND because you’re awesome and deserve to have a cookie embedded with 3 kinds of chocolate. Ready? Let’s do this thing!
(p.s. I just broke so many grammar rules, starting sentences with because and And, but I hope these cookies will help you forgive me)
We gather the Vegan Triple Chocolate Chip Cookies cookie essentials, we mix, we add in this gorgeous chocolate last. You heard me, 3 kinds of chocolate! Let’s get down with underrated white chocolate, mysterious dark chocolate, and the old semi sweet chocolate standby.
The best thing about these particular cookies is the actual dough to chip ratio. It’s about 40 percent dough and 60 percent chips, making for a “BAM there are lots of chocolate chips up in here” kind of cookie instead of a “um, where is the chocolate?” kind of cookie.
Word of advice: when mixing up the dough, add the chocolate chips last and only mix until incorporated. If you get mix crazy the chips will break up and won’t give you the wonderful dough to chip texture, we want that!
These cookies are not only chip-tastic (What? Not a word? now it is!) but they also have less butter than a normal chocolate chip cookie. Mashed banana replaces some of the butter, and the sugar is reduced to account for the sweetness added by the banana. If you aren’t a huge banana fan, no worries. These only have the fainest hint of banana flavor, if any at all, the chocolate covers it up nicely. Make sure to use very ripe bananas to ensure that they will be soft enough to incorporate into the batter.
So many good things are happening in these little morsels of goodness.
Have another, it’s almost the weekend, and there’s fruit in them, so they’re healthy..right?
Btw, they are vegan!
Triple Chocolate Chip Cookies
adapted from the Baking cookbook by Williams Sonoma
makes 24 cookies
1/2 c. whole wheat four
3/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/4 c. butter (I used Earth Balance)
1/4 c. very ripe, finely mashed banana
1/2 c. packed brown sugar
3 tbs. granulated sugar
1 egg (or replace with Ener-G egg replacer,which I used)
1 tsp. vanilla extract
1 c. semi-sweet chocolate chips
3/4 c. white chocolate chips
3/4 c. dark chocolate chips
Preheat oven to 350 degrees F. Line baking sheet with parchment paper or Silpat liner.
Combine flour, baking soda, and salt in a small bowl, set aside.
Make sure banana is completely mashed and all chunks are smoothed out. In the bowl of a stand mixer, combine butter, banana, brown sugar, and granulated sugar. Beat on medium until thoroughly combined and banana is incorporated. Make sure no large banana pieces are left.
Add egg (or egg substitute) and vanilla and beat on low speed until incorporated. Slowly add the dry ingredients on low until combined. Mix in all chocolate chips until just incorporated into batter.
Form or drop dough into heaping tablespoon sized balls and place on prepared baking sheet, spacing cookies 2 inches apart. This is important because if the cookies are too close, they won’t bake properly!
Bake cookies until browned on edges and tops feel firm to the touch, 10-13 minutes. Let cookies cool on baking sheet for 10 minutes, then transfer to wire rack to cool completely