AuthorRichIn a large bowl, mix the sugar, dark brown sugar, and salt.
Melt the coconut oil in a microwave using 10 sec bursts stirring between, until fully melted.
Add the melted coconut oil to the sugar mix and whisk until combined.
Whisk in the non-dairy milk and vanilla extract, until all the sugar has dissolved and the batter is smooth.
Sift in the flour and baking soda, and fold the mixture with a spatula - don’t overmix!
Fold in the chocolate chunks.
Preheat oven to 180C (350F).
Chill the dough for at least 30 mins in the fridge.
Scoop the dough with an ice cream scoop onto a baking tray lined with greaseproof paper - I usually only bake half of the dough at a time so the tray isn't overcrowded.
Bake for 12-15 mins, or until the cookies just begin to brown.
Remove from the oven and push a Doisy and Dam button into the centre of each cookie - watch out as they will fully melt!
Cool completely.
Ingredients
Directions
In a large bowl, mix the sugar, dark brown sugar, and salt.
Melt the coconut oil in a microwave using 10 sec bursts stirring between, until fully melted.
Add the melted coconut oil to the sugar mix and whisk until combined.
Whisk in the non-dairy milk and vanilla extract, until all the sugar has dissolved and the batter is smooth.
Sift in the flour and baking soda, and fold the mixture with a spatula - don’t overmix!
Fold in the chocolate chunks.
Preheat oven to 180C (350F).
Chill the dough for at least 30 mins in the fridge.
Scoop the dough with an ice cream scoop onto a baking tray lined with greaseproof paper - I usually only bake half of the dough at a time so the tray isn't overcrowded.
Bake for 12-15 mins, or until the cookies just begin to brown.
Remove from the oven and push a Doisy and Dam button into the centre of each cookie - watch out as they will fully melt!
Cool completely.