If you love a super soft and crispy edged chocolate chip cookie, this is the recipe for you!
Most cookie recipes come with 200-300g sugar, these have a smaller amount, 150g.
These are also really easy to make vegan - just swap butter for vegan butter, and use vegan chocolate in place.
They use a mixture of white sugar and light brown sugar, but feel free to use coconut sugar, one type of sugar or any other granulated sweetener.
You can make 12 larger cookies out of this, or make 24 smaller ones.
Recipe
Ingredients
110g butter
100g light brown sugar
50g sugar (or 150g of one type of sugar)
200g plain flour
1 tsp vanilla extract
3 tbsp coconut oil
1 tsp bicarbonate of soda
100g of chocolate chips/chunks
Method
Beat together (softened) butter and sugar
Add in flour, bicarbonate of soda - the mixture will turn crumbly, but don't worry when you add the oil it will combine!
Add in the coconut oil and vanilla extract. If it still hasn't combined, add a tbsp of milk or water.
Mix through the chocolate chunks.
Line a baking sheet, and make 12 ice cream scoop sized balls. Flatten the tops slightly.
Refrigerate for 20 minutes.
Bake for 12 minutes, or until the cookies have golden edges. They will still be super soft but will firm up whilst they cool.
Store in tupperware box for 2-3 days.
Let me know in the comments if you try this recipe!
Lils xxx
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