These chocolate chunk plant cookies are 100% vegan, and stuffed full with vegan chocolate :).
Makes 16 Cookies
Ingredients:
For the cookie:
- 260g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp cream of tartar
- 1/2 tsp baking powder
- 170g vegan salted butter
- 1 flax egg
- 100g granulated sugar
- 100g dark brown soft sugar
- 2tsp vanilla
- 400g vegan chocolate, each square cut in half
For the topping:
- 200g vegan chocolate, split into 32 squares
Method:
Make the cookies:
- In a medium bowl, whisk together flour, bicarbonate of soda, cream of tartar and baking powder until combined.
- Cut your vegan butter into small cubes and place into a medium saucepan. Cook on a medium heat to brown your butter. The butter will first melt, then bubble vigorously. After this, the bubbles will begin to look like foam - when this happens pay very close attention as your butter will brown very quickly. Once it is brown, it will smell nutty. Take it off the heat.
- In a large bowl, whisk together sugar, flax egg and vanilla. Add your brown butter, making sure to scrape in all the sediment (this is the caramelised part!) and whisk thoroughly. Pour in your flour mixture and chopped chocolate and combine with a spatula until a smooth dough forms.
- Place your dough in a small bowl and refrigerate for a minimum of 30 minutes.
Cook!
- Preheat your oven to 180C and line 2 large baking trays.
- Take your dough out of the fridge and cut into 16 equal pieces. Roll into balls and place on the baking trays.
- Bake for 8-10 minutes until slightly golden. While they are baking, prepare your chocolate for the top.
Assemble:
- Once the cookies are baked, push in your large chocolate chunks as quickly as possible (so that the cookies do not harden). Let cool, and enjoy!
- I am a firm believer that cookies taste best hot!!! If you're in a rush, just microwave for 1 minute. For best taste, bake at 180C for 3-4 minutes.
Enjoy your cookies! If you have any feedback for this recipe, I would love to hear!