Cookies recipe

Chocolate Chip Paht Cookies Recipe from ‘Korean Vegan Cookbook’ – WWD

Joanne Lee Molinaro, a vegan chef and lawyer by trade, started her popular food blog, The Korean Vegan, five years ago. She has since built a large following for her vegan Korean recipes and stories on YouTube and TikTok, where she has amassed over two million followers. This month, the social media star took her recipes offline with the release of her cookbook “The Korean Vegan Cookbook: Reflections and Recipes From Omma’s Kitchen,” published by Avery.

Here is a plant-based recipe from the new cookbook:

CHOCOLATE CHIP COOKIES (Sweet Red Bean)

MAKES 12 COOKIES
DIFFICULTY: Medium
ALLERGIES: NF

My husband, Anthony, loves chocolate. There’s no easier way to elevate a sweet recipe, in one’s spirit, than to add chocolate chips to it. I don’t have a sweet tooth as developed as my husband, but I love a good chocolate chip cookie. The addition of sweet red bean paste gives this recipe a lightness, while giving it moistness. Add to that the flavor of the kidney beans and you’ll soon understand why Anthony calls them the best chocolate chip cookies he’s ever eaten!

4 tablespoons (57g) vegan butter (see note)
¼ cup (50 g) light brown sugar
½ cup (100 g) cane sugar
½ cup (160g) paht
2 tablespoons of vegetable milk
1 tablespoon of vanilla extract
1 ¼ cups (315 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon of salt
1 bar (17 oz/90 g) dark chocolate, cut into pieces

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. In a stand mixer fitted with the paddle attachment, beat together the vegan butter, brown sugar, cane sugar, red bean paste, plant milk and vanilla on low speed until the ingredients are combined .
3. In another bowl, whisk together the flour, baking soda, salt and chocolate chunks. Slowly beat the dry ingredients into the wet ingredients using the stand mixer or wooden spoon, until a dough forms.
4. Using a large spoon or ice cream scoop, scoop out balls of dough (about the size of a golf ball) and place them on the prepared baking sheet. Using the back of a spoon, press down on them a little, as they won’t “melt” like normal cookies do.
5. Transfer the baking sheet to the oven and bake for 11 minutes. The cookies will look undercooked, but trust me. Cool the cookies on a wire rack for about 2 minutes before dipping.

REMARK
You can use coconut oil instead of vegan butter, although it will make the cookies much harder.

From THE KOREAN VEGAN COOKBOOK: REFLECTIONS AND RECIPES FROM OMMA’S KITCHEN by Joanne Lee Molinaro, published by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2021 Joanne Lee Molinaro

“The Korean Vegan Cookbook” by Joanne Lee Molinaro, published by Avery.
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