Easy Double Chocolate Chunk Cookies Recipe | Plant-based Recipe
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This recipe makes the most chocolatey soft textured cookie with no refrigeration required!
1 cup of golden sugar
1/2 cup of cold vegan butter (I used Naturli's)
1 tsp of vanilla
1 1/2 cup of plain flour
1 tsp baking powder
1 tsp baking soda
1/4 cup almond milk
3/4 cup of quality cocoa powder
250 g of Dark Chocolate
A pinch of sea salt
Preheat the oven to 375ºF/190ºC/Gas Mark 5
Line baking tin with greaseproof baking paper.
Whisk the butter, sugar and vanilla together until they are combined.
Then add milk and mix.
In a separate bowl mix the flour, baking powder, baking soda, and cocoa powder together.
Fold the wet ingredients into the dry ingredients. Be careful not to over-mix here.
Add chocolate chunks with a pinch of salt and combine.
Using an ice-cream scoop, scoop out the cookie dough and place on the tray roughly 3inches apart
Place in the oven to bake for 10mins.
Once baked, let the cookies cool slightly for melted chocolate or completely for the chocolate to harden. Sprinkle sea salt on top for extra oumph!