Giant Salted Chocolate Chip & Walnut Cookies

the best vegan chocolate chip cookiesI have to admit, I definitely made a hot, gooey mess indulging in these giant confections of goodness. As I am writing this blog post to delivery you the most incredible cookies you could possibly get your hands on (or all over your computer key board), I just can’t possible stop eating them. These Salted Chocolate Chip and Walnut Cookies are a copy cat recipe of the cookies found at one of my favourite Toronto bakeries, Le Gourmand. I used to eat their cookies on my lunch break on a daily basis before I went vegan. They are seriously the best cookies EVER, so naturally I had to veganize them. The combination of the crunch from the walnuts, the salt and the chocolate, combined into a giant, moist cookie make them to die for (and HIGHLY addictive). I will eat this whole batch to myself, there is no possible way to stop. I’m like the Cookie Monster without the blue hair. So if you have a cookie addiction like me, making a full batch can prove highly dangerous. You have been warned. 

the best vegan chocolate chip cookiesOne of my favourite hacks for baking is using a silicon baking mat. Using this mat saves you on having to grease the baking pan (it’s a slippery slope) and saves on parchment paper, keeping your baking habits more environmentally friendly. You are also going to need all purpose flour, baking soda, baking powder, course or flaked salt, vegan butter, vegan shortening, light brown sugar, aquafaba, granulated white sugar, vanilla extract, dark chocolate chips and crushed walnuts for this cookie making magic.

To make, line a large baking sheet your silicon baking mat (or with parchment paper) and preheat the oven to 375F. In a large bowl, mix together the flour, baking soda, baking powder, and salt. Set aside. In a standing mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, cream butter and shortening until they come together, about 1 minute. Add both sugars and beat for an additional 1 1/2 minutes, or until well combined. Beat in the foamed aquafaba and vanilla extract until mixed. Add flour mixture, 1 cup at a time, and beat. It’s important not to over beat.  Using a spatula or a paddle mixer, fold in the chocolate chips and walnuts. Divide the dough into 12 even pieces, shaping them into rough balls. They do not need to be perfectly round, so, DO NOT ROLL THEM. I use a scale for this, but you can eyeball it. Place all the dough balls on the prepared baking sheet and chill in the fridge for 30 minutes, or up 8 hours. Bake cookies for 15-20 minutes, until light golden brown. You do not want to over bake these, so take them out earlier than you would normal cookies. They will continue to cook as they cool. Remove from oven and place on a wire cooling rack. Enjoy them with your loved ones, if you have the self control required not to eat them all yourself. 

Notes
You can leave out the walnuts if you have a nut allergy and replace with more chocolate chips or another nut or seed of your choosing. Make sure the cookie is under cooked. It will keep baking as it cools, so be sure to take them out of the oven early.

the best vegan chocolate chip cookies

4.7 from 3 reviews
Vegan Salted Chocolate Chip & Walnut Cookies
 
Prep time
Cook time
Total time
 
These veganized Giant Chocolate Chip and Walnut Cookies are seriously to die for! They are literally the BEST vegan cookies ever.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12 huge cookies
Ingredients
Instructions
  1. Line a large baking sheet with parchment paper and preheat the oven to 375F.
  2. In a large bowl, mix together flour, baking soda, baking powder, and salt. Set aside.
  3. In a standing mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, cream butter and shortening until they come together, about 1 minute.
  4. Add both sugars and beat for an additional 1½ minutes, or until well combined.
  5. Beat in the foamed aquafaba and vanilla extract until mixed.
  6. Add flour mixture, 1 cup at a time, and beat. Do not overbeat.
  7. Using a spatula or a paddle mixer, fold in the chocolate chips and walnuts.
  8. Divide the dough into 12 even pieces, shaping them into rough balls. They do not need to be perfectly round, so, DO NOT ROLL THEM. I use a scale for this, but you can eyeball it.
  9. Place all the dough balls on the prepared baking sheet and chill in the fridge for 30 minutes, or up 8 hours.
  10. Bake cookies for 15-20 minutes, until light golden brown. You do not want to over bake these so take them out earlier than you would normal cookies. They will continue to cook as they cool. Remove from oven and place on a wire cooling rack.
 

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7 Comments

  • Benjamin Drews says:

    Just made these and they turned out really tasty!

    I altered the recipe slightly, as I’m not really a fan of ginormous cookies, making the dough into 31 medium-small cookies instead. I had to add some more butter than listed in the recipe to the dough too, as just following the recipe resulted in a dough on the drier side.

    They came out VERY good, crunchy on the outside and soft on the inside, with just enough sweetness! :^)

    One thing I noticed in the recipe instructions which I really think should be changed, is the need to preheat your oven before starting the dough. Considering the instructions later mention a 30 minute (min) chill time, you could just start pre-heating your oven once you put the dough in your fridge so you don’t start preheating 1 hour in advance of actually baking anything. Just a thought!

  • Dave says:

    The video on YouTube says 1/4 teaspoon of baking soda whereas the recipe above says 1/2. Wondering which is correct?

  • Beth says:

    I made these in the UK, mine turned out a little more like rock buns but still amazing! Substituted vegetable suet for shortening as my local supermarket was out

  • Thedap says:

    Hi, I’m new to vegan baking and would love to try this recipe. Can you explain how to prepare the aquafaba? The recipe says to beat in the foamed aquafaba. Do you whip it prior to adding it to the recipe? Can you buy aquafaba or did you drain a can of chickpeas?

  • Victoria S says:

    Your YouTube video for this recipe brought me here! My 10-month-old son that has a dairy and egg allergy, so I’m new to vegan baking and wanted to start building up a good collection of vegan baked goods for when he’s a little older. I had a little vegan cookie bake-off this past weekend and tried four different recipes. This one by far was the winner and the only one I’ll be making again. I don’t like nuts so I left out the walnuts and they came out super thick, soft, and delicious. Even the dough was delicious (plus no worrying over eating raw egg). This was my first time using aquafaba, too, and I’m such a believer now. Thank you so much for sharing!

  • Seema says:

    Your cookies look divine! I can’t wait to try out this recipe but I don’t have aquafaba. Would you recommend an appropriate substitute and in what quantity for the above recipe? Thank you! PS. Your blog is great. I made your rice paper “bacon” and they were soooooooo yummy!!

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