Since I’m Australian, I wouldn’t normally refer to a biscuit as a cookie but when I am thinking chocolate chip, for some reason, the word cookie comes to mind. I haven’t ever really had any success in cooking choc chip cookies but I think that I have finally figured it out. I have looked at a heap of other recipes to find out any special tricks or tips I don’t know about to making the perfect choc chip cookie and I am finally really happy with the results.
To be honest, I was .
- 120g vegan margarine (or vegan butter)
- 100g white sugar
- 75g brown sugar
- 15g golden flax mixed with 2 tbsp water (mix just before adding)
- 180g plain flour
- ¼ cup cornflour
- 1 cup vegan choc chips
- 1 cup pecans (cut into small pieces)
- ½ tsp baking powder
- Pinch of salt
- 1 tsp vanilla
- Beat margarine with either beaters or just a spatula.
- Add both sugars and beat or mix until smooth and creamy.
- Add rest of ingredients except pecans and chocolate.
- Get your hands in and squish all the ingredients together until all of the dry ingredients are incorporated. I use disposable gloves for this bit.
- Add the chocolate and pecans and keep squishing until they are mixed through the dough.
- Roll the dough into small balls depending on how big you want the finished cookies.
- Place them on a tray that you will be able to fit in the fridge. Cover with cling wrap and refrigerate for 1 hour. Apparently this step stops the cookies from spreading too much when you cook them.
- minutes before you are ready to cook, pre-heat the oven to 160°C (320°F).
- When placing the cookies on a baking tray, leave some space between them because they will spread a little bit.
- Put in heated oven for 15-20 minutes.
- Leave on the tray for a few minutes when you remove them from the oven and then transfer onto a cooling rack.
- Makes approximately 30.
This is a quick and easy recipe (apart from the 1 hour fridge time) and you don’t even need to use electric beaters. I mix mine with a spatula. Less washing up is never a bad thing!
The photo below is of the dough just before I put it in the fridge. Definitely space them a bit more when you are cooking otherwise you will have one giant cookie. If you roll the balls of dough about the same size as below, you will make about 30 cookies. One of the many great things about vegan baking is that you can eat the dough without any risk of salmonella from eggs. For this reason, not all of my cookie dough makes it to the oven.
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