THE Vegan Chocolate Chip Cookies
This is just a scaled-up version of my single-serving recipe, so I’ll spare you the repetition. One note: I’ve tested the smaller batch with water as a vegan alternative, and it works fine. I haven’t tried it with this larger batch. This isn't to say it won't turn out nicely, but well, we've got to cover our asses from time to time ;)
Makes 16
Hands-on Time 10 minutes
Baking Time 14 minutes
Ingredients
150ml olive oil
140g light brown sugar
105g caster sugar
1 tsp vanilla extract
80ml milk or dairy alternative
290g plain flour
1/2 tsp bicarbonate of soda
1 tsp baking powder
1/2 tsp fine salt
200g chocolate or vegan chocolate
Equipment
Bowl
Whisk
Spatula
Bread knife
Baking sheet (ideally aluminium)
Baking parchment
Spoon
Wire rack
Method
1. Make the Dough
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
In a bowl, whisk olive oil, light brown sugar, and caster sugar until thick and beige.
Add vanilla extract and milk/dairy alternative, whisking briefly to combine.
Add flour, bicarbonate of soda, baking powder, and salt. Switch to a spatula and fold until no white specks remain.
Chop the chocolate into small splinters and shards using a bread knife. Fold into the dough until evenly distributed.
2. Bake the Cookies
Line a baking sheet with parchment. Dollop half the dough into 8 mounds, spaced evenly apart. Shape into balls with clean hands if desired.
Bake for 14 minutes until golden with melted chocolate pockets.
Slide the parchment with cookies onto a wire rack to cool.
Repeat with the remaining dough to bake another 8 cookies.
Tip
For the best texture, let the cookies cool slightly before eating.
Enjoy!
