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    Home » recipes » dessert » cookies » Softy Chocolate Chip Cookies

    by Kathy Patalsky · updated: Jun 26, 2020 · published: Jul 22, 2019 · About 4 minutes to read this article. Leave a Comment

    Softy Chocolate Chip Cookies

    Jump to Recipe
    Softy Chocolate Chip Cookies

    These (Pan-Banged) Vegan Chocolate Chip Cookies are browned and crispy on the edges and bottoms, while super moist, buttery and gooey in the center. Melty puddles of chocolate chips in every bite. Crunchy walnuts and a hint of vanilla. Get this recipe, plus a very loud cookie-baking trick!..

    The dough, after a night in the fridge..

    Softy Chocolate Chip Cookies – fluffy yet dense from the pan-banging. Super softy.

    Melty chocolate puddles. The chips smash down from the pan-banging process. Softy Chocolate Chip Cookie bliss.

    Pan-banged Cookies Trick

    So first things first. The trick. I first learned about the “pan-banging” cookie trick while watching an Instagram Live by Gaby or What’s Gaby Cooking. Love her. Then i googled and found that indeed, this was a thing. Here are just a few places that chat about this trick and what it does to cookies…

    – NYTimes: Internet Famous Pan-Banged Cookies
    – Vanilla Bean Blog: Pan-Banging CC Cookies
    – Charlotte Observer
    …and many more…

    These ‘pan-banged’ cookies are sometimes called ‘crinkled’ or ‘tree stump ringed’ cookies.

    try it…

    So what’s the Pan-Banging Trick? Well, about two-thirds of the cooking time through, you remove the cookie sheet from the oven and pan-bang the cookies. You plop them onto a flat surface like your counter or cutting board or stove. The cookies will flatten, crinkle and de-puff any round poof that they have. Then you place the pan back in the oven and keep cooking. You can even do another pan-drop at the very end of the cooking process for added crinkling.

    Play around with this technique! See if you like it!

    I find that the chocolate smashes down too which is really kinda fun. Instead of globby chips, you get sort of pools of spread chocolate.

    Tofu. Secret to softy.

    The next thing about this Softy Chocolate Chip Cookies recipe is the silken tofu. This is my go-to cookie recipe and I posted another version of it here.

    Give ’em a Try

    I totally love these Softy Chocolate Chip Cookies. They are very buttery and rich, yet fluffy and gooey. Just the edges and bottoms get that nice golden-brown caramel crunch and the insides stay cakey, gooey and dreamy. Melty-chocolate and crunchy walnuts galore. Hope you can try this recipe…

    Softy Chocolate Chip Cookies

    This is my favorite blend of a traditional chocolate chip cookie recipe and some added oomph from silken tofu. i also use an egg replacer for added binding power. Buttery, melty, delicious!
    5 from 2 votes
    click the stars to rate
    Print Pin
    Prep: 10 mins
    Cook: 14 mins
    Servings: 18

    Ingredients

    Wet:

    • 2 sticks vegan butter, room temp
    • ¾ cup organic brown sugar
    • ⅓ cup coconut sugar
    • 1 ½ tablespoon vanilla extract
    • 1 flax egg or 1 ‘Neat Egg’
    • 7 oz silken tofu

    Dry:

    • ⅛ teaspoon salt
    • 1 teaspoon baking soda
    • 2 ¼ cups all purpose flour

    Fold in:

    • 1-2 cups vegan chocolate chips
    • 1 cup raw walnuts, optional

    Instructions

    • Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a baking mat.
    • Add all the wet ingredients to a large mixing bowl. Beat until as smooth as possible.
    • Add in one cup of flour and the baking soda and salt. Beat until creamy. Then add in the remaining flour and beat until fluffy and smooth.
    • Fold in the chocolate and walnuts.
    • Chip the dough in the fridge overnight for best flavor — but you could bake right away if needed.
    • Bake at 350 for ten minutes. Then remove the baking sheet and “bang it” on a flat counter surface by dropping it about 2-3 inches. Make sure the baking sheet stays very flat so the cookies don’t slide off. This will help spread and crinkle the cookies! Place the cookies back in the oven for another 4-5 minutes. Optional: sprinkle coarse sea salt over top the cookies before placing back in the oven.
    • Cool cookies on a cooling rack. Enjoy!

    Equipment

    • mixer
    • baking sheet
    • mixing bowl
    recipe author: Kathy Patalsky

    nutrition estimate | per serving

    Calories: 237kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Sodium: 168mg | Potassium: 57mg | Fiber: 1g | Sugar: 16g | Vitamin A: 479IU | Calcium: 28mg | Iron: 2mg
    Dessert
    American
    chocolate, cookies, treat, vegan
    Did you make this?Snap a pic + tag me! @KathyPatalsky

    More cookies

    • Vegan Snickerdoodles (Cream of Tarter-free recipe)
    • Peanut Butter Chocolate Chip Cookies
    • Soft Pumpkin Cookies
    • Peanut Butter Pumpkin Seed Cookies

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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