Chocolate Chip Cookies

Soft, chewy, and that beloved pretzel flavour.

4.4/5

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Ingredients
  • 200 g Vegan Butter I used Vitalite
  • 200 g Dark Chocolate I used Fin Carre
  • 130 g Granulated Sugar
  • 150 g Brown Sugar
  • 1 Tbsp Vanilla Extract
  • 2 Tsp Baking Powder
  • 1.5 Tsp Baking Soda
  • 400 g Flour
  • 1 Tbsp Flaxseed/Linseed
  • 3 Tbsp Water
Instructions
  • Preheat your oven to 180 Celsius /350 Fahrenheit / Gas Mark 5.
  • To make the flax egg, add you flaxseed to your water and stir until combined. Whilst dealing with the next steps, occasionally come back and mix it briefly to help the flaxseed absorb the water.
  • Add the butter and sugar into a large bowl and cream together. This will take 3 or so minutes
  • Roughly chop your chocolate into small pieces. They don't all have to be the same size, in fact, I prefer small and large chunks.
  • Essentially, just add the rest of your ingredients into the bowl. Be careful when adding the baking soda, try and avoid adding it directly to the apple cider vinegar because it will foam up!
  • Mix until combined.
  • At this point, you can choose how large your cookies are or the shape of them. I use an ice cream scoop and overfill it slightly and form into a ball. If you want to make a tiny dinosaur shape, go for it, more power to ya.
  • Put in the oven, I find the placement of the racks in the oven doesn’t change me cookies that much, but that may be different for your oven. And cook for 15 or so minutes, again, this may take longer or shorter depending on your oven.
  • Remove and let cool for 10-15 minutes.
  • Devour the cookies.
Test this should be fine then

Want to se how I make it? Click the video and 
bask in my severely limited wisdom.

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