Adding sweet red bean paste gives these chocolate chip cookies some lightness, while also imparting chewiness. You’ll soon understand why these are the best new take on chocolate chip cookies you've ever had!
Ingredients
4 tablespoons (57 grams) vegan butter (see Note)
1/4 cup (50 grams) light brown sugar
1/2 cup (100 grams) cane sugar
1/2 cup (160 grams) paht (Korean red bean paste)
2 tablespoons plant milk
1 tablespoon vanilla extract
1 1/4 cups (215 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 bar (17 ounces / 90 grams) dark chocolate, chopped into chunks
Instructions
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
In a stand mixer fitted with the paddle, beat together the vegan butter, brown sugar, cane sugar, red bean paste, plant milk, and vanilla on low speed until the ingredients are combined.
In a separate bowl, whisk together the flour, baking soda, salt, and chocolate chunks. Slowly incorporate the dry ingredients to the wet ingredients using the stand mixer or a wooden spoon, until a dough forms.
Using a large spoon or ice cream scoop, scoop out balls of dough (roughly the size of golf balls) and place on the prepared baking sheet. Using the back of a spoon, press down on them a little, as they will not “melt” the way normal cookies do.
Transfer the baking sheet to the oven and bake for 11 minutes. The cookies will seem undercooked, but trust me. Cool the cookies on a wire rack for about 2 minutes before diving in.
