Chocolate chip cookies are a classic for good reason, and this recipe is no different. These soft, sweet cookies have the added warmth of cinnamon and are crammed full of dark chocolate chunks. They really are the ultimate vegan chocolate chip cookies.
There is something charming about the chocolate chip cookie. Some of it comes from their simplicity; they are essentially just lovely biscuits with chocolate gems scattered throughout. But I think most of the charm comes from our associations with the cookie. Comfort and companionship spring to mind. It’s what our grandmothers treated us to just before bedtime. Cookies are what we bake on the weekends when we are feeling a bit blue. We crave them when the leaves are starting to turn a brilliant shade of amber and we want something cosy to match the autumnal mood. Cookies are our forever comfort food.
The ingredients
Both light brown muscovado sugar and caster sugar are used in this recipe. Muscovado sugar adds a rich, golden-brown colour to the vegan cookies. Yet more importantly it introduces a delicate caramel note which when combined with vanilla results in sheer sweet cookie bliss. To balance out the sweetness I’ve added a pinch of salt, warming cinnamon and plenty of dark chocolate.
The method
After mixing the dough batter, chill in the fridge for 30 minutes. Resting the cookie dough allows the ingredients to mingle and develop a richer and chewier texture. Of course your cookies will still taste good without the chilling time but they won’t be amazing. And why would you not want an amazing cookie? The cooling time allows for a chunky, perky cookie reminiscent of those found in cute independent patisseries. Some recipes call for a much longer chilling time but I’ve experimented with longer times and there really is a negligible difference in the final result.
After chilling for 30 minutes remove the cookie dough and place in the freezer for 10 minutes. Freezing the cookie batter ensures the cookies retain some height when baked in the oven. We want those cookies puffed up and gorgeously thick! Now, some prefer their cookies more on the crispy side. I can’t say I’m a fan personally, but if you desire a chewier cookie just bake in the oven for an extra 2 – 3 minutes.
If you want to make sure you end up with perfectly soft bakery style cookies have a look at my post ‘How to Bake Vegan Cookies’.
To finish
These golden-brown cookies are just the right combination of sweet and buttery richness. Munch on them with a glass of cold milk, preferably half dunked. These vegan chocolate chip cookies can also be eaten warm for an extra gooey cookie with velvety, dripping chocolate. To finish, add a generous scoop of vanilla ice cream for a comfort food extravaganza.
Let me know how you get on making this recipe by leaving a comment. I’d love to see your creations over on instagram!
More sweet recipes
Apricot and cashew granola bars
Vegan chocolate chip cookies
Ingredients
- 150 g light brown muscovado sugar
- 100 g caster sugar
- 140 mls sunflower oil
- 80 mls oat milk
- 1 teaspoon vanilla extract
- 300 g plain flour
- 1.5 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 100 g dark chocolate chips
- 100 g 70% dark chocolate chopped into small chunks
Instructions
- In a large bowl whisk the muscovado and caster sugar into the oil. Then whisk in the oat milk and vanilla.
- In a second bowl sift in the flour, baking powder, bicarbonate of soda, salt and cinnamon.
- Stir through the chocolate chips and dark chocolate chunks.
- Fold the wet mixture into the dry ingredients just until all the flour has been incorporated.
- Cover the bowl and chill the cookie mixture in the fridge for 30 minutes.
- Preheat the oven to 200°C/ fan 180°C / Gas 6. Remove the bowl from the fridge and place in the freezer for 10 minutes. Line 2 baking trays with baking parchment.
- Remove the cookie dough from the freezer. Form the dough mixture into 16 balls and place on the 2 baking trays. There is no need to flatten the cookie balls as they will spread out once in the oven.
- Bake in the oven for 10 minutes. The cookie edges should have lightly browned.
- Remove the cookies from the oven and leave to cool and firm up for 5 minutes on the baking tray.
- Transfer to a wire rack and leave to cool completely.