MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Almond Butter Chocolate Chip Cookies
Categories: Cookies
Yield: 36 Cookies

225 g Vegan butter
1 Ice cube
280 g All purpose flour
3/4 ts Baking soda
2 ts Salt
140 g White sugar
6 tb Aquafaba
1 tb Soy milk
1 1/2 tb Vanilla extract
140 g Brown sugar
2 tb Almond butter
225 g Dark chocolate (2 bars);
- chopped

And yes, I purposely did not include measurements using cups because
it is THAT important for you to be precise with your measurements for
this recipe. Please invest in a cheap-ass but life-altering kitchen
scale.

Melt butter in a small sauce pot until it begins to turn blond. The
butter will start to foam, so stir with whisk to check on color.

Pour melted butter into small bowl and add ice cube. Stir until ice
cube has melted. Place butter in freezer for approximately
20 minutes.

While butter is cooling, mix together your flour, salt, and baking
soda in a medium sized bowl.

In a standmixer, using the whisk attachment, beat aquafaba and white
sugar for several minutes (15 to 20) until it reaches soft peak
stage. Add soy milk (at room temperature) and vanilla extract while
still beating. This will slacken your soft peaks to a thick cream.

Switch out the whisk attachment for the paddle attachment and add
brown sugar, almond butter, and cooled butter. On slow setting,
incorporate into aquafaba mixture. Slowly add flour mixture, bit by
bit until dough forms.

Add chopped chocolate and incorporate with spatula. Feel free to lick
all kitchen utensils--it's egg/dairy free, so you won't get
salmonella. Place cookie dough in air-tight container in the fridge
for at least 24 hours and up to 3 days (any longer, and place in
freezer).

When baking, scoop out even portions using an ice cream scooper or,
for smaller cookies, a melon baller. For the extra rustic look, tear
the cookie dough ball in half, flip them, and smash back together,
before placing on your baking sheet.

Bake cookies at 325?F for approximately 11 to 15 minutes. Take them
out while they are still soft (and seemingly undercooked) in the
middle. While they are still hot, sprinkle with course sea salt and
then place them on a cooling rack to cool for as long as you can
possibly wait (but not more than 5 minutes, and if you can honestly
wait longer than that, then why the hell are you making cookies
anyway?).

Recipe by Joanne Molinaro

Recipe FROM:
<https://thekoreanvegan.com/almond-chocolate-chip-cookies/>

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