Levain Look-Alike Chocolate Chip Cookies
1 Cup Vegan Butter, at Room Temperature
3/4 Cup Granulated Sugar
3/4 Cup Dark Brown Sugar, Firmly Packed
1/2 Cup Aquafaba
2 Teaspoons Vanilla Extract
1 Teaspoon Apple Cider Vinegar
3 Cups All-Purpose Flour
2 Tablespoons Vital Wheat Gluten
1 Teaspoon Salt
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
2 Cups Semi-Sweet Chocolate Chips
1 Cup Cashews, Toasted and Roughly Chopped
Place the vegan butter in the bowl of your stand mixer and begin beating it on low speed to soften. Add in both sugars and cream together until completely homogeneous, pausing as needed to scrape down the sides of the bowl. Slowly pour in the aquafaba, vanilla, and vinegar, blending thoroughly to incorporate. It may look somewhat strange and curdled at this point, but don't worry as long as the it's well mixed.
In a separate bowl, whisk together the flour, vital wheat gluten, salt, baking powder and soda. Add the dry ingredients into the stand mixer bowl and start it on low speed. Once mostly incorporated, add in chocolate and nuts, and continue mixing until the dough is smooth and all of the goodies are properly distributed.
Stash the dough in the fridge and chill for at least 1 hour before proceeding.
Preheat your oven to 400 degrees and line 3 - 4 baking sheets with slipats or parchment paper.
Scoop out about 1/3 cup of dough for each cookie, roll the dough lightly between moistened palms into round balls, and do NOT flatten them out. Allow a generous margin of space between each mound on the baking sheets; at least 1 1/2 - 2 inches of breathing room in between the cookies.
Bake for 10 - 14 minutes, until lightly golden brown all over. Quickly remove the silpats from the hot baking sheets as soon as they emerge from the oven and let cool completely. Store in an airtight container at room temperature for up to a week... If you can resist them that long.
Makes About 16 Giant Cookies
©Hannah Kaminsky http://www.BitterSweetBlog.com