Crunchy on the outside. Chewy on the inside. And LOTS of chocolate chunks. These Vegan Chocolate Chip Cookies are my idea of perfection!
I can’t believe I haven’t written a basic chocolate chip cookie recipe yet. How has this happened? I LOVE a chocolate chip cookie! I’m an absolute fiend for them fresh out of the oven and can almost always be caught snaffling one before it has had a chance to cool down.
Everyone has their favourite type of chocolate chip cookie. Right? There are those that like them thin and crunchy. Those who like them fat and gooey. And then there are the others who like a little crunch on the outside with a chewy inside.
I fall into that last camp.
But I’m also very particular about the type of chocolate that I use in my cookies. Particular in that those chocolate chips have to look more like chunks! I don’t want a little morsel of chocolate in my cookies. Oh no! I need it to be a big ol’ hunk o’ choc.
So, with all that in mind, it probably goes without saying that these cookies right here are my idea of perfection. There’s a lot of sugar that goes into them, which helps to keep that inside lovely and crispy. But then there’s a lot of butter and a healthy helping of applesauce to keep the inside chewy. And look, it’s pretty obvious those chocolate pieces are very sizeable.
I love eating these when they’re still warm and fresh out of the oven. But, they do keep well and will be just as lovely when eaten a few days later. If they last that long (they never do in our house!).
If you give this recipe a go, let me know how you get on in comments below…
Want more recipes like this? Try…
Chocolate Peanut Butter Cookies
Viennese Whirls
Hazelnut Brownies
Anzac Biscuits
Apple Walnut Cookies
Vegan Compost Cookies
Vegan Chocolate Chip Cookie
Ingredients
- 400 grams Plain Flour
- 1 tsp Bicarb Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Sea Salt
- 200 grams Vegan Butter
- 200 grams Light Brown Sugar
- 100 grams Granulated Sugar
- 60 grams Applesauce
- 1 tsp Vanilla Extract
- 150 grams Dark Chocolate chopped into small pieces (I use 70% Lindt)
Instructions
- Preheat oven to 200°c. Line a baking sheet with baking paper.
- In a large mixing bowl, beat butter with light brown sugar and granulated sugar until the mixture lightens slightly.
- Add applesauce and vanilla extract to the butter mix and combine everything well.
- In a separate bowl, combine the flour, bicarb soda, baking powder and salt until combined.
- Pour these dry ingredients into the butter mixture gradually and bring everything together as a dough.
- Stir through your dark chocolate pieces until evenly distributed.
- Spoon heaped tablespoons (or even 1/4 cups if you want larger cookies!) of the dough onto the lined baking sheet.
- Optional: Place the tray of dough into the fridge and rest for 20 minutes – this will help the cookies to better keep their shape in the oven.
- Place the tray in the preheated oven and bake for 12 minutes, or until the cookie is golden on top.
- Remove from the oven and allow to cool on the tray for 5 minutes, before transferring to a wire rack to cool completely.
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