Sometimes simple is best. If you ask my husband very little beats a soft, chewy chocolate chip cookie. They are comforting, delicious and really nostalgic. I will always choose chocolate chip cookies over almost every other type of cookie and if you ask me they should be soft, chewy and preferably warm.
After having made all sorts of cookies over the years that have ended up a bit crisp or dry. It takes ages to find the perfect recipe, but these are chewy, soft and are big favourites in our house. It takes a lot of will-power to have any leftover for more than 24 hours in our house.
Vegan cookies are great, not just for vegans, as the dough can be eaten raw, perhaps that is why they don’t last very long over here.
Chewy vegan chocolate chip cookies
- 125g vegan margarine (Earth Balance is great)
- 1 tsp vanilla extract
- 1 1/4 cups of firmly packed light brown sugar
- 1 1/2 cup plain flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 cup dark chocolate chips
- 2 tbsp plant based milk
Preheat the oven to 300f (150c).
Beat margarine, sugar and vanilla together well in a medium sized bowl.
Sieve in the flour, baking powder, baking soda. Add chocolate chips and plant milk and mix well (until no more flour is visible).
Take generous teaspoons of cookie dough, roll in balls and press a little flat before putting them onto a lined baking sheet.
Cook for 11-12 minutes. The cookies want to be soft when they come out of the oven, they will firm up a little as they cool.
If you aren't bothered about the cookies being vegan you can swap half the chocolate chips for M&Ms. They add a nice little crunch to the recipe.