Double Chocolate Chip Cookie Bon Bons
Author: Whisk & Shout
Recipe type: Dessert
Serves: 20-24
- 2¼ cups all purpose flour
- ½ cup (= 1 stick) vegan butter
- ¼ cup canola oil
- ¼ cup vegan cream cheese
- 2 teaspoons vanilla extract
- ¾ cup brown sugar
- ¼ cup cane sugar
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- salt to taste
- 1 cup vegan chocolate chips
- ½ cup vegan white chocolate chips, divided
- 7 oz vegan dark chocolate
- Beat vegan butter and vegan cream cheese with an electric beater until combined.
- Add in sugars, oil, and vanilla and beat until fluffy.
- Add cornstarch, flour, baking soda, and salt and mix until just combined.
- Lastly, add all your chocolate chips and most of your white chocolate chips (reserve ~2 tbsp)
- Form the dough into balls, store in a sealed tupperware, and chill for 4 hours in the fridge or overnight.
- Preheat your oven to 350 F and like two baking trays with parchment paper.
- Line up cookie dough balls on each sheet and bake (one tray at a time) for 9 minutes.
- Let cool completely on a wire rack.
- Melt your dark chocolate in a microwave safe bowl at 30 second intervals.
- Using the reserved white chocolate chips, blitz the chips in a food processor on the 'chop' setting until resembling a powder.
- Roll the cookie balls in the chocolate and place on parchment paper- lined baking trays.
- Sprinkle with white chocolate and freeze until set.
Recipe by Whisk & Shout at https://whiskandshout.com/vegan-double-chocolate-chip-cookie-bon-bons/
3.2.2885