Wednesday 29 April 2020

Chocolate Chip Cookies

Easy peasy vegan chocolate chip cookies, everyone's favourite!

The week I made these I had cookies coming out of my ears, they were everywhere and now I have a full freezer - which is good as I know there's always a little dessert :) My simple cookie recipe is versatile so swap out the chocolate chips for anything you like. They've got a good crunch to them but also soft in the middle which I think is just bliss.

Check out my other cookie recipes for more inspiration!


Prep: 20 minutes
Cook: 12-15 minutes
Serves: 12


190g Plain flour
2tsp Cornflour
90g Vegan butter
45ml Soya milk
75g Caster sugar
75g Light brown sugar
1tsp Baking soda
Pinch of salt
1tsp Vanilla extract
150g Vegan chocolate chips


✿In an electric mixer cream together the butter and both sugars. Then add the soya milk and vanilla and mix.
✿In a separate bowl, combine the flour, salt, baking soda and cornflour. 
✿Add the dry ingredients to the mixer and mix well together. Fold in about 120g of the chocolate chips as much as possible, you will have a thick cookie dough so do this with a wooden spoon.
✿Preheat your oven to 180℃ and line your baking trays with baking paper. I had to use 3 as they need room to spread out.
✿Take about a tbsp of cookie dough and using your hands roll into balls. I had to go back and add more cookie dough to some of my balls so don't be scared to use as little or as much as you need to.
✿Make sure the cookie dough balls are spread out on the trays and then bake in the oven for 10-12 minutes until slightly brown on top - not any longer or they will be more crispy. 
✿Once they are out of the oven, press the rest of the chocolate chips into the cookies and then leave to cool and firm up. 
✿Store in an airtight container at room temp - best eaten on the first few days. Enjoy!


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