Salted Brown Sugar Chocolate Chip Cookies
My favourite chewy, vegan-friendly cookie recipe
I make some variation on these cookies at least once a month and they're a favourite with my partner, who will let me know if it's been too long since the last batch. They're the perfect mix of sweet and salty, with a little bitterness for balance from the brown sugar and chocolate.
Chocolate Chip Cookies vegan.
prep time 10 minutes
cook time 15 minutes
total time 35 minutes
servings 12-18 depending on size
⅓ cup / 70g of melted plant butter
½ cup / 75g sugar (either all brown or half brown half white)
1 teaspoon vanilla extract (preferably the type with alcohol not glycerine)
¼ teaspoon fine sea salt (omit if using salty butter)
1 tablespoon milk of choice
1 cup / 120g plain flour
½ teaspoon baking powder
Heaping ½ cup / 100g chopped dark chocolate (I use a relatively sweet one, around 60% cocoa)
Preheat the oven to 180c / 355f.
In a bowl, thoroughly mix together the melted butter, sugar, vanilla, fine salt, and milk.
In a separate bowl, mix the flour and baking powder.
Combine the mixtures and stir in the chocolate.
Let the mix rest for 10 minutes. This allows the flour to hydrate and the mixture to stiffen.
Roll the dough into balls and place on a lined baking tray.
Sprinkle the tops with flaky salt.
Bake for 10-15 minutes, removing the baking tray and banging it a couple of times on a bench half way through, until just beginning to colour at the edges.
Wait for the cookies to firm up a little before transferring to a cooling rack.