The best chocolate chip cookie
I for one love those chocolate chip cookies that are crunchy on the outside and soft in the middle. Who’s with me!? These cookies are exactly that. Except from super delicious, they’re also really easy to make and it’s almost impossible to fail to make them awesome. They’re simply the best double chocolate chip cookie I’ve had in a very long time!
This was actually the first time I made these cookies and I was kind of worried that they wouldn’t turn out this good, simply because hard cookies is the one thing I’ve failed most at when it comes to baking. They seem to either end up like one big cookie on the baking tray or turn out looking absolutely perfect but being all soft and taste kind of bad. But not these beauties! They we’re so easy to make and I couldn’t be happier with them!
Double the chocolate
So, lets talk about chocolate. When I’m having a bad day, when all I want to do is lay under a blanket in my sofa hiding from the rest of the world (cause lets face it; that happens from time to time), one of the things that usually makes me feel better is chocolate. It may come in different forms, but it’s always some kind of chocolate.
If you want more chocolatey sweets make sure to check out these chocolate muffins, vegan nutella and snickers bites, they are all soo good and is perfect for days when nothing but chocolate will make your tastebuds satisfied!
- 110 g vegan Butter
- 100 g white Sugar
- 100 g brown Sugar
- 1 tsp vanilla sugar
- 250 ml wheat flour
- 150 ml cocoa powder
- 1 tsp baking Soda
- 1/2 tsp salt
- 1 tbsp soy cream
- 100 g vegan chocolate + 20 g for topping
- Preheat the oven to 350°F.
- Melt the chocolate over water bath.
- Add the vegan butter, white sugar, brown sugar and vanilla sugar to a bowl and whisk together with an electric mixer.
- Add the flour, baking soda, salt and cocoa powder into a mixing bowl and mix.
- Add the dry ingredients to the butter and sugar and mixing it by hand until crumbly.
- Add the soy milk and mix into a thick cookie dough.
- Add the melted chocolate mix in. Your cookie dough should be thick, but sticky enough to easily roll into balls.
- Roll into small balls and space evenly on a parchment lined baking tray.
- Bake for 10 minutes. The edges will be firm but the cookies will still be soft in the middle. This is fine, they will firm up as they cool. Don't worry if the cookies are fluffy, they will go down when they cool.
Press in a few chocolate chunks to the top of the cookies as they come out of the oven and let the cookies cool until the chocolate chunks are completely firm.
Substitution Note: Vanilla sugar may be substituted with vanilla extract. 1 tsp vanilla sugar = 0,25-0,5 tsp vanilla extract.