I've always been a big fan of cookies. I guess most people with
half a sense of taste will probably claim the same, so my love of cookies is
hardly unique, but nonetheless it is a real love and deserves acknowledgement.
There are many kinds of cookie in this world, and quite frankly
they're all pretty good. Nonetheless, there is, in my humble opinion, a
preeminent kind of cookie, and that's the double chocolate cookie. I mean, a
chocolate cookie on it's own is pretty damn fabulous, but a DOUBLE chocolate
cookie is straight up double the fabulousness and I am so here for that. Give
me all of the chocolate forever and always.
Vegan cookies are, how shall we say, a delicate affair. Omitting
eggs in your baking invariably has a different effect on whatever it is you're
baking, but in cookies generally the impact of no egg is a very soft and
crumbly cookie. And a soft and crumbly cookie isn't exactly the best. We like a
firm cookie, one that is resolutely a cookie and not a cake. So how do we fix
this problem you ask? Why, we add MORE CHOCOLATE!!!! Ooooo yes, and hot diddly
damn are the results delicious!
The secret here is using melted chocolate in the mixture. Seems a
bit decadent, maybe a bit whacky, but trust me, works a TREAT! When these
cookies come out of the oven and cool down, that melted chocolate hardens which
makes everything all firm and cookie-y and that's why we're here after all!
It's magic - try it, you'll have literally negative regrets, only double chocolate
cookies. THE DREAM!
Ingredients;
1 1/2 cups plain flour
1 tsp baking powder
3/4 cup brown sugar
1/4 cup cacao powder
100gm vegan butter (I used
Nuttelex)
2 tbsp almond milk
100gm dairy free chocolate,
melted
1 tsp vanilla bean paste
1 cup dairy free chocolate
chips (I used half dark choc and half vegan caramel choc chips)
1. Preheat a fan forced oven to
180 degrees Celsius.
2. Take a large mixing bowl and
the vegan butter, brown sugar and vanilla bean paste to it. Using an electric
mixer, beat on high speed until everything is combined and creamy.
3. Add the melted chocolate to
the bowl with your creamed butter and sugar, again mixing with the electric
mixer until everything is well combined and smooth.
4. Add the flour, baking powder
and cacao powder to the bowl. Using a spatula or spoon, fold the dry
ingredients in together with the wet ingredients until well combined. Sometimes
clean hands work best at this stage to mix your dough through properly.
5. When everything is combined
into a nice dough, add in the chocolate chips, gently using them through the
dough.
6. Take a small ball of dough
(approx. 1tbsp heaped) and roll into a ball, squash gently and place on a lined
baking tray. Repeat till all your dough is used up! Make sure to leave some
room around each cookie because they’ll expand a little when baking.
7. Place the tray in the oven
and bake your cookies for 12 - 15 minutes.
8. Remove from the oven and
allow to cool for 10 minutes before transferring them to a wire tray to cool
fully. If they manage to survive this long, store them in an airtight container
in the fridge!
No comments:
Post a Comment