Vegan Chocolate Chip Cookies
INGREDIENTS
- 280 g Light brown sugar
- 170 g Vegan butter, at room temperature
- 45 ml Soy plant milk
- 1 tsp Vanilla extract
- 290 g Plain flour
- 120 g Vegan dark chocolate, chopped or chocolate chips
- 50 g Vegan dark chocolate, chopped for decoration
- ½ tsp Baking soda
- 1 pinch Salt, if the butter is unsalted
INSTRUCTIONS
- 1 Preheat the oven to 180 °C and line two baking trays with baking paper.
- 2 Beat the vegan butter with the light brown sugar until the mixture is creamy and fluffy.
- 3 Add the soy plant milk and vanilla extract and mix well.
- 4 Stir in the plain flour, baking soda and salt. Fold just until a homogeneous dough forms.
- 5 Add the 120 g of chocolate and fold it into the dough.
- 6 Divide the dough into about 20 balls and place them on the trays, leaving roughly 5 cm between each.
- 7 Scatter the remaining 50 g of chocolate over the dough balls, pressing lightly to set.
- 8 Bake for 12–15 minutes, until the edges are firm. For a softer centre, remove when they still look slightly soft.
- 9 Transfer the cookies to a cooling rack to cool completely.
