Vegan Chocolate Chip Cookies
These are the perfect classic style of chocolate chip cookie. They have a crumbly, crispy exterior but are soft and gooey in the middle. Filled with chocolate chunks, you are sure to love these as much as I do.
Ingredients
- 100 g Sugar caster, white
- 100 g Soft light brown sugar
- 2 tablespoon Milk I used almond
- 225 g Flour plain, white, all-purpose
- ½ teaspoon Baking powder
- 125 g Unsalted butter
- 2 teaspoon Vanilla extract
- 120 g Chocolate chopped roughly
- ¼ teaspoon Baking soda
- ½ teaspoon Salt + extra flaky salt for the top
Instructions
- Melt your butter and place into a large bowl. Add the two sugars and whisk together for a minute or so. Then, add your milk and vanila and combine. Then, add your flour, baking powder, soda and salt. Mix together until all incorporated. Then, add your chopped chocolate and combine until evenly distributed.
- Form 6 cookie dough balls with an ice cream scooper and place them onto baking paper. Chill in the fridge for at least 30 minutes.
- Pre-heat your oven to 180°C/ 356°F before you are ready to bake.
- Place the cookie dough balls onto a lined baking tray (lined with baking paper). Leave a gap between them so that they won't touch. I did 4 on one baking tray and two on another. Bake for 18-20 minutes, until they are crispy on the outside but still gooey on the middle. If you bake them for much longer, they will get less gooey and not as nice in my opinion! Scatter some flaky salt on top when they are out of the oven!
- Enjoy the cookies warm! Or store in an airtight container. I hope you love them!
Tried this recipe?Let us know how it was!