Vegan Chocolate Chip Turtle Cookies

Updated at: Thu, 17 Aug 2023 12:02:43 GMT

Step 1

Caution Hot Sugar Recipe

Step 2

Into a sauce pot add all the ingredients and stir everything together. Place onto the sove at medium low heat, slowly allow the sugar to caramelize this can take a little over 30 minutes.

Step 3

Once a deep amber caramel amber color do not cook any further pour the caramel out onto a parchment lined baking tray or oven safe silicone mat. Let caramel cool at room temperature for 15-20 min. The thinner you let the caramel spread the quicker it cools.

Step 4

Carefully crack the caramel and grind to a powder. I've found the more humid your kitchen the more likely your ground caramel will want to stick together. Grind the sugar only once you've got all your chocolate chip cookie ingredients other ingredients weighed and ready.

Step 5

You can certainly use a handheld mixer but if you have a stand mixer I highly recommend using it. Chop up your cold butter. Using a paddle attachment break up your cold butter and begin mixing it up at med speed, your not quite trying to cream it yet. Once butter is thoroughly broken up by paddle attachment add both the brown sugar and the ground caramel sugar. Mix for 3 min at medium speed.

Step 6

Continue mixing at medium speed while you stream in the just egg, water, and vanilla, once incorporated stop and scrape down the sides of mixer.

Step 7

Now turn mixer on medium high and allow ingredients to cream together for 3 minutes. Some of the ground caramel would've clumped up to tiny pebble size chunks and that is perfectly fine you want that.

Step 8

Sift the dry ingredients together and add them to the mixer. Mix until majority of the flour is incorporated then add both chocolates and pecans and mix those in till incorporated.

Step 9

Chilling this cookie dough in fridge for 30 min prior to baking your cookies is more for resting the dough than actually cooling it down although I found cooling it down does help.

Step 10

Preheat oven to 350°F or 180°C (no convection)

Step 11

Weigh your cookie dough out to 64g for some nice size cookies or use a scoop if you'd like, but try a couple out at my recommended size and see how you like it. Allow 4 inches of space between each dough roughly 6 per cookie sheet. Bake cookies for 12 min allow cookies to chill in pan for 10-12 minutes before even attempting to put them on cooling rack.

Step 12

If your worried these will be over cooked, because of the high temp and longer than average cooking time then don't be I promise you these will maintain a perfect softness even after the caramel in these cookies have set.

Step 13

Optional: lightly sprinkle the top of cookies with flaky salt

Step 14

Enjoy and please follow me on Instagram at VeganPhoodie

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