Specialty vegan cookies can be a challenge to master, so when we perfected this vegan version of the classic “cracked top” chocolate cookie, we were thrilled. They take a little work, but the richness and beauty of these cookies make it so worth it.
Mayim Bialik’s Secret Dark Chocolate Cookies [Vegan]
- Nonstick cooking spray
- 1 1/2 cups vegan bittersweet chocolate chips
- Egg replacer equivalent of 1 egg
- 2 1/2 cups confectioners’ sugar
- 1/2 cup natural unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- Preheat the oven to 400°F. Spray two large baking sheets with the cooking spray.
- Melt 1 cup of the chocolate chips in a small glass bowl in the microwave, stirring twice, about 2 minutes. Stir until the chocolate is completely melted. Let cool for about 5 minutes.
- Place the egg replacer in a small bowl, and gradually beat 1 cup of the confectioners’ sugar into it. Continue beating until the mixture resembles soft marshmallow creme, 2 to 3 minutes.
- In a medium bowl, whisk together 1 cup of the sugar and the cocoa, cornstarch, and salt.
- With an electric mixer on low speed, beat the dry ingredients into the egg replacer mixture.
- Stir in the lukewarm chocolate and remaining ®ˆ cup of chocolate chips (the dough will become very stiff).
- Place the remaining 1/2 cup of confectioners’ sugar in a shallow bowl. Roll rounded tablespoonfuls of the dough into balls. Roll the balls in the sugar, coating thickly. Place the cookie balls 2 inches apart on the prepared baking sheets.
- Bake until puffed and the tops crack, about 10 minutes. Leaving the cookies on the baking sheets, let the pans cool on a wire rack for about 10 minutes. Transfer the cookies to racks and let cool completely, about 30 minutes.