In the world of decadent desserts and ever-evolving ideas on making everything bigger and sweeter, the chocolate chip cookie holds its very dear place in many hearts.
It’s not only a reminder of childhood, but it has everything that satisfies a craving: the sweetness, the firm but chewy texture, the chocolate and a little of that caramelly flavor.
This approach to the chocolate chip cookie is an adaptation of a recipe I found online very long ago. After some testing, tweaking and turning, the result is my version: The Vegan Chocolate Chunk Cookie.
It only has a few ingredients but the result is phenomenal, so here’s my list of ingredients:
1 cup flour
3 tbsp sugar
1 tsp baking powder
1 tsp baking soda
¼ cup oil
1/3 cup molasses
½ tsp vanilla
chocolate chunks or chips about ¼ cup
The method used here is very simple.
First, mix together all dry ingredients really thoroughly to make sure the leavening agents are all spread through the mixture.
Then add on the liquid ingredients mixing very well for a minute or so.
This will result in a very dry and crumbly dough… if that’s what you get don’t ditch it, you’re on the right track J
Once done, mix in the chocolate chunks, roll into 9 balls (or use the famous ice cream scoop method of scooping cookies) and bake onto a dry sheet pan (preferably lined with a silicone mat).
These cookies bake at 175C which is a pretty low temperature, to allow spreading. They take around 10 minutes where they rise dramatically, then start spreading quite flat on the baking mat.
Once the edges are golden and the center still not too firm, the cookies should be removed and set on a cooling rack to cool down and firm up a little.
And you’re ready to devour them J Enjoy..