Chocolate Chip Cookies

    0
    Vegan Chocolate Chip Cookies
    AuthorRich
    RatingDifficultyBeginner

    Yields12 Servings
    Prep Time20 minsCook Time15 minsTotal Time35 mins
     100 g Sugar
     165 g Dark brown sugar
     1 tsp Salt
     120 g Refined coconut oil
     60 ml Non-dairy milk
     1 tsp Vanilla extract
     185 g Flour
     ½ tsp Baking soda
     230 g Vegan chocolate
     30 g Doisy & Dam buttons(one small bag)
    1

    In a large bowl, mix the sugar, dark brown sugar, and salt.

    2

    Melt the coconut oil in a microwave using 10 sec bursts stirring between, until fully melted.

    3

    Add the melted coconut oil to the sugar mix and whisk until combined.

    4

    Whisk in the non-dairy milk and vanilla extract, until all the sugar has dissolved and the batter is smooth.

    5

    Sift in the flour and baking soda, and fold the mixture with a spatula - don’t overmix!

    6

    Fold in the chocolate chunks.

    7

    Preheat oven to 180C (350F).

    8

    Chill the dough for at least 30 mins in the fridge.

    9

    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.

    10

    Bake for 12-15 mins, or until the cookies just begin to brown.

    11

    Remove from the oven and push a Doisy and Dam button into the centre of each cookie - watch out as they will fully melt!

    12

    Cool completely.

    Ingredients

     100 g Sugar
     165 g Dark brown sugar
     1 tsp Salt
     120 g Refined coconut oil
     60 ml Non-dairy milk
     1 tsp Vanilla extract
     185 g Flour
     ½ tsp Baking soda
     230 g Vegan chocolate
     30 g Doisy & Dam buttons(one small bag)

    Directions

    1

    In a large bowl, mix the sugar, dark brown sugar, and salt.

    2

    Melt the coconut oil in a microwave using 10 sec bursts stirring between, until fully melted.

    3

    Add the melted coconut oil to the sugar mix and whisk until combined.

    4

    Whisk in the non-dairy milk and vanilla extract, until all the sugar has dissolved and the batter is smooth.

    5

    Sift in the flour and baking soda, and fold the mixture with a spatula - don’t overmix!

    6

    Fold in the chocolate chunks.

    7

    Preheat oven to 180C (350F).

    8

    Chill the dough for at least 30 mins in the fridge.

    9

    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.

    10

    Bake for 12-15 mins, or until the cookies just begin to brown.

    11

    Remove from the oven and push a Doisy and Dam button into the centre of each cookie - watch out as they will fully melt!

    12

    Cool completely.

    Chocolate Chip Cookies

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