VEGAN CHOCOLATE CHIP COOKIES
A little brown sugar and vegan butter makes a rich dough that is studded with delightful chocolate.
Group A - cream together
- 0.125 kg dairy-free butter (softenend)
- 0.035 kg dark brown sugar ('Muscovado')
- 0.040 kg light brown sugar ('Demerara')
- 0.003 kg vanilla extract
Group B - sieve together
- 0.003 kg baking soda
- 0.070 kg cake flour
- 0.105 kg rye flour
- 0.001 kg salt
Group C - add
- 0.075 kg dark chocolate chips
- 0.075 kg plant-based milk
Group A - soften the butter with a spatula, then add the sugars and vanilla and mix.
Group B - sift the ingredients together, then fold into Group A.
Add the chocolate chips and mix lightly, then pour in the milk and combine. The mix will look sticky, but this is normal.
Shape the cookie dough either into disks or scoops (see post).
Bake the cookies 10 – 15 minutes, in the center of the oven, rotating the tray halfway. The cookies will begin to crisp at the edges.
Once baked, remove the tray from the oven, then slide the baking paper onto a resilient surface. Transfer the cookies to a wire rack to cool.