Birthday Chocolate Chip Cookies

BIRTHDAY CHOCOLATE CHIP COOKIES
Yield: 34 cookies

INGREDIENTS

WET

185 g light brown sugar

127 g unrefined cane sugar

7 g- 1 tsp fine sea salt

55 g aquafaba (mine was from canned chickpeas)

6 g- 1 tsp vanilla extract

6 g- 1 tsp molasses

195 g virgin coconut oil, mostly melted but still creamy and opaque

ADD-INS

110 g 55% dark chocolate chunks

40 g sprinkles

DRY

310 g unbleached all-purpose flour

5 g- 1 tsp baking soda

DIRECTIONS

1- Preheat your oven to 350°F (normal setting, not convection) and prepare 3 baking sheets lined with parchment paper. Set aside.

2- In a large bowl, whisk the wet ingredients together until creamy and smooth. You can do this using a whisk or an electric mixer. The colour will lighten slightly as air is incorporated.

3- Fold in the chocolate and sprinkles.

4- Fold in about half the flour and sift in the baking soda. Fold in the remaining flour.

5- Scoop 34 cookie dough balls over the 3 prepared baking sheets in quincunx formation. Do not flatten. They will spread to about 2 inches in diameter, so be sure to leave enough space between the cookies.

6- Bake the trays of cookies 1 at a time for 10 minutes each. The cookie edges will have a slightly golden hue. Upon removing the trays from the oven, firmly bang the pans on the counter top to ensure that the cookies spread nicely and develop pretty crackly tops.

7- Allow to cool (or not) before enjoying! They taste even better the next day. They also freeze super well.