Super Flat Chocolate Chip Cookies
January 20, 2023
You know I have to try every recipe for vegan chocolate chip cookies out… This time I went for something I had saved for awhile in my bookmarks. This recipe seemed easy enough. But the result, half of which I threw out, turned out to be a fabulous fail I might intentionally make again!
The very butter-rich dough.
It was as yummy as you’d think butter and two types of sugar would be. Have I told you before that when I was a kid I would melt butter and add sugar and eat it? Not excessively because I kind of snuck that I was doing it.
I used Miyoko’s cultured butter and perhaps skimped on the flour a bit. So this was the result, even after firming the dough up in the fridge for the 40 minutes the recipe called for, was this. Perhaps it should have been overnight?
After they cooled, they were sort of neat–like a tuile. They were so thin you could almost see through them.
At first I was displeased, but OMG they got better and better as time went by as the flavors deepened.
And the thinness also began to please me… because how can something so paper-thin be so tasty!
I’d definitely to this recipe again and give them the space they need to spread.