Vegan Chocolate Chip Cookies
This recipe is based on my number 1 cookie recipe, with a few adjustments made of course so it is suitable for anyone on a plant-based diet. When I'm making a recipe which is not usually vegan, I feel it must be at least as good, if not better, than the original. And these chewy, gooey cookies most definitely fit that bill.
INGREDIENTS
Makes 12
55g vegan butter, at room temperature
55g vegetable shortening, at room temperature*
200g soft light brown sugar
4tbsp (60ml) water
2tsp vanilla extract
200g plain flour
1/2tsp baking powder
1/2tsp bicarbonate of soda
1/2tsp salt
200g chocolate chips** (make sure they are suitable for vegans. Bourneville and most brands over 50% cocoa solids are incidentally suitable for vegans)
*You can use all vegan butter, though I do recommend shortening to maximise texture in vegan baking.
**You can also use a bar of chocolate and chop it with a knife into bite-sized chunks. In fact, I would recommend this over chips to maximise texture.
METHOD
1
In a medium-sized bowl, sift together the flour, baking powder, bicarbonate of soda and salt. Whisk in the chocolate chips until evenly distributed, and set aside.
2
Cream together the vegan butter, vegetable shortening and sugar until well combined. You don't need to worry about using an electric mixer for this, a wooden spoon should do the trick.
3
Add the vanilla and water, mixing well to combine.
4
Finally, fold in the dry ingredients until you have a smooth dough with no dry bits of flour.
5
Using a mechanical ice cream scoop (my weapon of choice, though you can of course use a spoon), scoop out mounds of dough and roll them into balls with clean hands. Place them in an airtight container, or the same bowl covered in clingfilm. You should get roughly 12 cookies.
Refrigerate for at least 30 minutes, though I recommend leaving them in the fridge overnight as your cookies will be all the more better for it!
Make sure you scoop out the dough balls before you refrigerate, otherwise the dough will be too hard straight from the fridge.
6
When you are ready to bake the cookies, preheat your oven to 190°C and line 2 large baking trays with baking parchment. Place the dough balls roughly 10cm apart from each other, as they spread a lot (and for that reason - do not be tempted to flatten them out, the oven will do all the work for you!).
Bake for 10 minutes, no more, no less - they may appear underbaked, but they will continue to set as they cool.
7
Once out of the oven, leave to cool for 30 minutes, before diving in to your freshly baked cookies.
STORAGE NOTES:
Keep in an airtight container for up to 2 days.
Unbaked dough will keep in the fridge for up to 5 days.
TIP #1
You can freeze the doughballs for up to 3 months (wrap them individually so they don't stick together). Bake from frozen, adding 2 minutes to the cooking time.
