Aquafaba chocolate chip cookies

Beat a quarter cup of aquafaba on high speed with half a cup of white sugar and half a cup of brown sugar, then beat in half a cup of vegetable oil until fully incorporated; the added volume gives the cookies structure.

Whisk baking soda and kosher salt into the flour and add it to the wet ingredients.

Paddle until just coming together, then massage in about five ounces of chopped chocolate by hand for even dispersal; the dough looks dry and crumbly at this point.

Ball the dough a little taller than it is wide onto a parchment lined rim baking sheet.

Bake at 350F for about 10 to 15 minutes until lightly browned, then cool on a wire rack about 10 minutes.

Variation: add a quarter cup each of vegetable oil and aquafaba to the batter for a softer, chewier, less cake-like cookie; it needs half an hour in the fridge to solidify before forming.