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This cookie method will help your cookies spread out flat, and have ripples. If your cookies are thick and not spreading out, this video is for you. Or if you’re looking for a vegan chocolate chip cookie recipe, then watch this video until the end. This method will take 2 minute to fix thick cookies following this recipe with this method.
This vegan chocolate chip cookie, is crisp on the outside and chewy in the middle. The chocolate chips add that balance of bitterness and sweetness. Following this vegan chocolate chip cookie recipe, your cookies can come out perfect every time. It’s one of my favourite vegan cookie recipes and might be yours too.
Oh, and I forgot to mention that the method that I’ll be sharing with you today is called: the pan bang method. Sarah Kieffer created this method. Her recipe was not a vegan recipe, so I made a vegan recipe while still using this method, and it turned out fantastic. Enjoy this recipe!
Recipe:
2 cups (240g) of all-purpose flour
1/2 teaspoon (~5g) baking soda
1/2 teaspoon (~5g) baking powder
3 tablespoon (45g) almond milk
1/8 teaspoon (0.6g) sea salt
1 cup (213g) cane sugar
1/4 cup (58g) brown sugar
1 cup (239g) vegan butter
1 teaspoon (4.5g) vanilla extract
1/2 cup (85g) semi-sweet chocolate chips
1/2 cup of (85g) dark chocolate (optional)
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Berkeley chefs, Berkeleychefs, caleb berkeley, chocolate chip cookies, cookie, cookies, pan bang, pan bang chocolate chip cookies, pan bang cookies, pan bang cookies recipe, plant-based, vegan chocolate chip cookies, vegan cookie