TZUTC: -0500   
   MSGID: 54119.fido_cooking@1:124/5016 2c48db0f   
   PID: Synchronet 3.20e-Linux master/546725fc5 Mar 15 2025 GCC 13.3.0   
   TID: SBBSecho 3.37-Linux master/c03919b6f Feb 11 2026 GCC 13.3.0   
   BBSID: EOTLBBS   
   CHRS: ASCII 1   
   FORMAT: flowed   
   NOTE: FSEditor.js v1.105   
   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:   
        
      
   MMMMM   
   --- SBBSecho 3.37-Linux   
    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)   
   SEEN-BY: 10/0 1 18/200 102/401 103/1 705 105/81 106/201 124/0 5016   
   SEEN-BY: 128/187 129/14 305 153/7715 154/110 214/22 218/0 1 109 215   
   SEEN-BY: 218/601 700 810 840 860 880 900 226/30 227/114 229/110 134   
   SEEN-BY: 229/206 300 307 317 400 426 428 452 470 664 700 705 266/512   
   SEEN-BY: 291/111 292/854 301/1 320/219 322/757 342/200 396/45 460/58   
   SEEN-BY: 633/280 712/848 902/26 5020/400 5075/35   
   PATH: 124/5016 218/700 229/426