Image of Chunky Chocolate Vegan Cookies

Chunky Chocolate Vegan Cookies

By MunchPost

Average rating: 5.0 • Rated by 2 users

Servings: 12 Cookies

Total time: 40 min

Preparation time: 40 min

Cooking method: Baking

Difficulty: Intermediate

These chunky chocolate cookies are soft yet still keep that chewy goodness and remain fresh for multiple days

Ingredients

Dough

Good Quality Vegan Butter • 120 g
Brown Sugar (not light or soft) • 150 g
White Granulated Sugar • 100 g
Sea Salt • 1 tsp
Non-Dairy Milk • 60 ml
Vanilla Extract • 1 tsp
Baking Soda • 0.5 tsp
Vegan Chocolate • 120 g
White Flour • 250-280 g

Steps

Cookie Dough

1

Weigh out the butter, then add to a saucepan on a low heat to melt slowly, stir so it doesn't catch

2

Once the butter has melted add in both sugars as well as the sea salt and give it a good stir

3

Add in vanilla extract and non-dairy milk and continue to mix, once it looks similar to caramel take it off the heat

4

In a medium to large mixing bowl weigh the flour, add in the baking soda and mix well

5

Create a well in the middle of the flour and pour in the sugary buttery mixture

6

Start to stir with a wooden spoon to incorporate it together but not too much

7

When it starts to come together start to fold the dough into itself instead of 'mixing'

8

Depending on the consistency you may need to add more flour. You want the dough to be like Play-Doh, so if you were to push your finger in the dough it would stay there and your fingers would just be greasy and not covered in dough.

9

Snap or cut up the vegan chocolate into chunks and place it evenly in the dough

10

Slap the bowl a bit to knock out any air

11

Cover the bowl and place in the freezer for 30 minutes or fridge for 50 minutes

Baking The Cookies

1

Pre-heat your oven to 180c and line a baking sheet with parchment paper

2

Take your dough out of the freezer and spoon out and shape 12 even cookie dough balls

3

Evenly distribute 6 of them on a baking tray and place the others back in the fridge

4

Bake the cookies for 12-15 minutes until they have a bit of colour. Do not open your oven midway through baking as that will lead to very flat crisp cookies

5

Sprinkle with sea salt and let cool

6

Repeat with the other 6 cookie dough balls

7

When they are just cool enough to handle, transfer to an airtight container to keep them soft and fresh

Cuisine: Other Categories: Cookies , Desserts , Snacks

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