Chewy Vegan Chocolate Chip Cookies
150ml RICE BRAN OIL
160g CASTER SUGAR
120g BROWN SUGAR
A pinch of SALT
80ml WATER or PLANT BASED MILK
1½ tsp VANILLA PASTE or EXTRACT
380g PLAIN FLOUR
1 tsp BAKING POWDER
½ tsp BAKING SODA
200g VEGAN DARK CHOCOLATE (50 – 65% cocoa), coarsely chopped
Place the oil, sugars, salt, water or plant based milk and vanilla in the bowl of a cake mixer and whisk for about 5 minutes or until the mixture is fully emulsified. Note: once emulsified correctly it should look nice and creamy and no oil should rise to the top of the mixture when the machine is turned off.
Sift over the flour, baking powder and baking soda, then add the chocolate. Stir the mixture together until just combined. The dough may look slightly dry and crumbly, but this is normal. Cover and place in the refrigerator for at least a few hours, or preferably overnight.
Preheat oven to 175°C fan bake and line two oven trays with baking paper.
Scoop out heaped tablespoon-sized portions of the dough (approximately 50g), and roll them into balls.
Place the balls onto the prepared baking trays. Make sure you leave plenty of room between each cookie as these are spreaders.
Flatten them very lightly, but not too much otherwise you will end up with one really giant cookie!
Bake them in batches, so you can check they have enough space. Bake for 12 – 15 minutes or until lightly browned and just set in the middle.
Remove from the oven and sprinkle each cookie with a little sea salt. Allow to cool for a few minutes before transferring them to a wire rack to cool completely. Store in an airtight container.