Double Chocolate Chip Cookies
Vegan double chocolate chip cookies with slightly crisp edges and a soft, fudgy middle, studded with melting chunks of dark chocolate. No eggs, no dairy, and on the cooling rack in about 30 minutes.
Ingredients
- 100 g vegan butter softened; or regular butter if you are not keeping it vegan
- 1 Tbsp soy milk or any other plant-based milk
- 80 g white sugar
- 80 g dark brown sugar preferably muscovado
- 125 g all-purpose flour
- 2 Tbsp cocoa powder good quality
- 1 tsp baking soda
- 1 pinch sea salt
- 100 g dark chocolate cut into small chunks
Instructions
- Preheat the oven to 180°C (350°F).
- Put the softened vegan butter in a bowl, add both types of sugar and beat with a hand mixer until light and creamy.
- Sift the flour and the cocoa powder into a separate bowl, then stir in the baking soda and a pinch of sea salt.
- Add the dry ingredients to the wet ones and mix well.
- If the dough feels too dry to shape, add the tablespoon of soy milk to loosen it.
- Add the chopped chocolate and fold it in using a spatula.
- Line a large baking tray with parchment paper.
- Using a teaspoon, scoop out portions of cookie dough. Wet your hands and roll the dough into balls. Place a maximum of 9 balls on the tray, spaced well apart — you will bake them in two batches.
- Bake the cookies for 10 minutes, until the edges are slightly crisp and the centres are still soft. Lift them off the tray carefully, by the parchment paper alone, and set them aside to cool.
- Line the baking tray with fresh parchment paper, taking care not to burn yourself — the tray is hot.
- Place the remaining cookie dough balls on the tray and bake for another 10 minutes.
- Let the cookies cool completely before eating them.
Notes
For the meltiest pockets of chocolate, chop a dark chocolate bar into chunks rather than using chocolate chips. Add the tablespoon of milk only if the dough feels too dry to shape. Store in an airtight container at room temperature for up to 5 days.