Chewy Vegan Chocolate Chip Cookies
150ml Rice Bran Oil or Canola Oil
300g (1 1/3 cup) Caster Sugar
100g (1/2 a cup packed) Brown Sugar
½ tsp Salt
80ml Plant Based Milk
1½ tsp Vanilla Extract
375g (2 1/2 cups) Plain Flour
1½ tsp Baking Soda
250g Good Quality Dark Chocolate, 50-65% cocoa, coarsely chopped
Preheat oven to 180°C & line two oven trays with baking paper.
In a large bowl, whisk together the oil, sugars, salt, plant-based milk & vanilla until well combined. Sift over the flour & baking soda, then add roughly half the chopped chocolate. Stir mixture together until just combined. The dough may look slightly dry & crumbly, but this is normal.
Scoop balls of the dough using an ice cream scoop or a heaped tablespoon, roll it into a rough ball with your hands & transfer to your baking tray. Don't flatten them otherwise they will spread too much. Place the remaining chopped chocolate on the top of each of your balls of cookie dough.
The size of the cookie is up to you - for a smaller size that stays chewy instead of crisp, the weight of the dough should be approx 50 grams. For a bigger bakery sized cookie, try 75 grams.
Make sure you leave at least an inch between each cookie. It’s better to bake in several batches than to wind up with one big cookie puddle!
Bake for 10 - 15 minutes depending on the size of the cookie and the heat of your oven. They should appear lightly browned on the edges and just set in the middle.
Once baked, these are even better when sprinkled with a pinch of sea salt. Allow cookies to cool on the tray before serving.
