Before I went vegan, I used to love the chocolate chip cookies that you would get in packs of five at the supermarket. The ones that were usually with the fresh bread. To me they were the ultimate quick treat; crunchy on the outside, yet soft in the middle, perfectly sweet with solid bites of delicious chocolate.
Sadly, the ones in the supermarket are not vegan (at least at the time of writing). The good news is that they can easily be recreated with just a few ingredients, so that they taste even better than the ones you buy.
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Using vegan butter, as opposed to vegan margarine, is the key to a great tasting cookie. Quite simply, the higher the quality of the ingredients you put in, the better the end result will be. This is often the advantage of cooking at home, where we are making very small batches of something, instead of having to mass produce for a profit. I use a good quality dark chocolate of no less than 72% cocoa solids to give a good, rich chocolate bite (in these particular ones I used 85%). I tend not to use chocolate chips, which I often find have an inferior taste, but rather chop the chocolate into small pieces using a standard kitchen knife.
These cookies will last for 2 days in an airtight container (though you probably won’t be able to keep them that long).
If you want a gluten-free version of these, try my Gluten-Free Double Chocolate and Pecan Cookies.
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Vegan Double Chocolate Cookies
- 270 g plain flour
- 100 g self-raising flour
- 1 ½ tsp bicarbonate of soda
- ½ tsp baking powder
- ½ tsp salt
- 65 g cocoa powder
- 100 g dark chocolate minimum 72% cocoa solids, roughly chopped (make sure it’s vegan)
- 300 g vegan butter softened
- 100 g soft dark brown sugar
- 200 g golden caster sugar
- 2 tsp vanilla extract
- Put all of the dry ingredients, apart from the chopped chocolate, into a mixing bowl and stir to combine. Now add the chocolate and mix through thoroughly.
- In a separate bowl, mix together all of the wet ingredients until you have a smooth, light brown batter.
- Now pour the wet mix into the dry and combine thoroughly, first with a spoon and then with your hands. You will end up with a soft and smooth cookie dough. Shape this into a ball, then cover and put it in the fridge for an hour to firm up.
- Preheat the oven to gas 5/190C/375F and line 2 baking sheets with greaseproof paper.
- Tear off little bits of the chilled dough and roll them into balls about the size of a ping pong ball. Place onto the lined baking trays and press down slightly to flatten them just a little. Leave some space in between them to spread out (I managed to get 9 on each of my trays).
- Once your trays are full, place one of them in the middle of the oven and cook for about 12-15 minutes, until they are nicely browned and spread out. Remove the tray and put the second one straight in for the same amount of time.
- Leave the cooked cookies on the tray for about 8-10 minutes, until they have cooled slightly and firmed up, then transfer them to a cooling rack. As you empty each tray you can load them up again with fresh dough (just make sure the tray has cooled down first). Repeat this until all the dough has gone.
- Let the cookies cool on the wire rack before serving – if you can wait that long!
There is a full class of this recipe available on my membership site Richard Church’s Vegan Cook School
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