Vegan Double Chocolate Chip Cookies
The most indulgent cookies that will send you to chocolate heaven!
Servings: 15 cookies
Equipment
- Measuring spoons
- whisk
Ingredients
- 100 g caster sugar
- 150 g dark (or light) brown sugar
- 180 g room temperature soft unsalted vegan butter
- 100 g melted 70% dark chocolate
- 100 g 70% dark chocolate chips
- 40 g vegan unsweetened milk
- 20 g sifted coco powder
- 180 g sifted plain flour
- 0.5 tsp baking powder
- 0.5 tsp bicarbonate soda
Instructions
- In a bowl creamed together the butter and two types of sugars.
- Once airy and well incorporated, add the melted butter and milk. Mix in well.
- Now add the remaining ingredients (flour, coco powder, baking powder, bicarb and chocolate chips) and mix in to a cookie dough.
- Split mixture into 15 balls (55g each), place in the fridge to harden. These are best if left in the fridge up to 48 hours.
- Once chilled, take out of fridge 10 mins before baking.
- Heat oven to 180c.
- Bake for 10 minutes for a chewy cookie and longer for a crispier cookie. Anything after 10 minutes keep a eye on the cookies to ensure they don't burn.
- Allow to cool before digging in!
