Average rating: 5.0 • Rated by 2 users
Total time: 30 min
Preparation time: 20 min
Cooking time: 10 min
Cooking method: Baking
A good chocolate chip cookie recipe really is a staple. Whether you’re on top of the world or feeling blue, a cookie is always appropriate. Sometimes several, depending on the severity of the situation… The recipe makes 20 cookies!
Preheat the oven to 180°C (160°C if using a fan oven)/ gas mark 4 and line a baking tray with parchment paper.
Using an electric whisk, cream together the margarine and both types of sugar until the grains dissolve and the mixture becomes pale and soft.
Whisk up the OGGS Aquafaba in a clean bowl and with clean whisks until it forms soft peaks and leaves a slight trail This will take 2 minutes on a high speed. Spoon the OGGS Aquafaba into the creamed sugar mixture with the remaining ingredients, apart from the chocolate chips and continue whisking.
Add the dark chocolate chips and stir thoroughly with a big spoon.
Using two teaspoons, gather spoonfuls of the dough and roll them into little balls, each roughly the size of a golf ball. You should make around 20 balls out of this mixture. If you only have one baking tray, you’ll need to bake these in batches, so place around 6 onto it, spaced well apart, as they tend to spread out a lot.
Bake for 10-12 minutes. In this time, they should have turned golden, whilst retaining that crucial gooey centre. Once cooled, continue to cook the rest of the cookie balls until you’ve baked them all.
Let the cookies cool fully before you try and move them! Because they’re so gooey in the middle, they can easily break when still warm.
Store in a tightly sealed container. If you haven’t already eaten them, they will last up to ten days.
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