This recipe is my pride and joy. The one that I swear by and bring to every potluck (let's face it my friends wouldn't let me not bring them) and the one recipe I keep making again and again because it's SO DAMN GOOD. My vegan choc chip cookies. They're crispy around the edges, gooey in the middle, so freaking flavourful and addictive to eat. Please do yourself a favour and try these, and don't forget to let me know what you thought over at @mealsbymiri on Instagram if you do!
Ingredients: 100g vegan butter*
40g brown sugar
120g granulated sugar
1 flax egg (1tbsp ground flaxseed + 2 tbsp water mixed until gloopy)
1 tsp vanilla extract
160g all purpose flour
1/4 tsp kosher salt
1/2 tsp baking powder
1/4 tsp baking soda
80g chopped chocolate
Method:
Cream butter, brown sugar and sugar together until smooth. Add in vanilla and the flax egg and mix again until completely combined. Add flour, salt, baking powder and baking soda and mix until almost combined. Add chocolate and mix until incorporated. Leave the dough in an airtight container to rest in the fridge for at least 2 hours or overnight. Use and ice cream scoop to scoop the dough out onto a tray lined with parchment paper (Should be about 7-9 cookies depending on how much dough you eat in the process) and bake at 200 C for 12-15 minutes. Baking time will vary a bit depending on the size of your cookies but they're done once they start turning golden around the edges. Remove from the oven and slam the tray on the countertop to flatten the cookies. Leave the cookies to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
*I use Nuttelex buttery, you can use whatever you want but some butters might behave differently depending on fat content so beware of that
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