Vegan Chocolate Chip Cookies
Ingredients
- 200 grams caster sugar
- 200 grams brown sugar
- 200 grams vegan butter I use Nutterlex
- 1 tsp vanilla extract
- 1 shot espresso coffee
- 1 tsp sea salt flakes
- 3 cups plain flour sifted
- 2 tsp baking powder sifted
- 1 tsp baking soda sifted
- 120 ml soy milk or other plant milk
- 400 grams vegan chocolate chips
Instructions
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Mix both sugar and butter in a medium size bowl, until smooth.
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Then add vanilla extract, espresso coffee, and salt to the mixture, and continue mixing.
* If you don’t have espresso coffee on hand, 1 tsp of instant coffee mixed with 1 tbsp of hot water will work just as well.
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Then add sifted flour, baking powder, soda, and choice of milk, and continue to mix till incorporated.
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Finally add the chocolate chip and mix till chocolate chip is evenly distributed.
* Recipe calls for chocolate chip buttons, but chopped up blocks of chocolate works just as well 👌🏻.
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Cookie dough can be baked immediately in a preheated oven of 180°C Or 350°F, for 10-15 min.
But for a deeper flavour, cover cookie dough and let rest in the fridge overnight.
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The next day or when you are ready to bake, preheat oven to 180°C or 350°F
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Remove cookie dough from fridge, and let it come slightly to room temperature, roughly 10-15 min.
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Using a cookie scooper, scoop cookie dough onto a lined baking tray and bake cookies for 10-15 min or until golden brown.
* No cookie scoop, no worries. Just use your hands and roll them into a ball 👌🏻
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When ready, remove cookies from oven and let cool slightly before transferring to cooling rack to cool completely.
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Cookies can be enjoyed once cooled, and stored for up to three weeks in air tight containers, that’s if there’s any left 😂
Recipe Notes
Recipe calls for chocolate chip buttons, but chopped up blocks of chocolate works just as well 👌🏻.
If you don’t have espresso coffee on hand, 1 tsp of instant coffee mixed with 1 tbsp of hot water will work just as well.
Letting your cookie dough rest is an important part to enhancing the flavour.
Qty of cookies may vary, depending on the size of your scooped cookie dough.
No cookie scoop, no worries. Just use your hands and roll them into a ball 👌🏻.
Baking your cookie dough at a lower temperature, or even purposely under cooking them slightly, will give you a softer, fudgier texture, and for a crisper, dry, cookie, up the temp and bake for a shorter time.
And finally, cookie dough can be kept frozen for next time. Simply defrost and bake as instructed.
As cookies will be soft when they first come out of the oven, it’s best to let your cookies cool slightly, before transferring them to cooling rack to cool completely, to reduce breakage.
Cookies can be enjoyed once cooled, and stored for up to three weeks in air tight containers, that’s if there’s any left 😂
*Nutrition information is approximate and is meant as a guide only*