Chocolate chunk cookies with a glass of milk

Chocolate Chunk Cookies

Perfectly chewy, melt in the middle chocolate chunk cookies. An all-time favourite made cruelty-free for any occasion.

Course Baking, Snack
Cuisine American, Vegan
Tags chocolate chunk cookies, vegan
Prep Time 15 minutes
Cooking Time 10 minutes
Total Time 25 minutes
Servings 12 cookies

Ingredients

  • 100 g non-dairy spread soft, but not melted
  • 50 g caster sugar
  • 50 g light brown sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 120 g plain flour
  • 100 g vegan chocolate chunks see notes

Method

  1. Preheat the oven to 160 degrees C. Line two trays with baking paper.
  2. Cream the dairy free spread (100g), caster sugar (50g) and light brown sugar (50g) together until combined. Mix in the vanilla (1/2 tsp).

  3. Sieve together the baking powder (1/2 tsp), baking soda (1/2 tsp) and flour (120g) and add to the wet mixture. Mix together with a spatula until the dough comes together.

  4. Add the chocolate chunks (100g) and mix into the dough.

  5. Spoon a heaped tablespoon for each cookie onto the baking trays, well spaced out to leave room for spreading.

  6. Bake in the oven for 8-10 minutes. The edges should have just started to colour and they should still be slightly soft.
  7. Allow to cool on the tray for a couple of minutes to firm up before transferring to a cooling rack.
  8. Best served when they are still slightly warm with a glass of vegan milk for dunking.

Recipe Notes

I used a mixture of milk and white vegan chocolate, but you can use whatever you prefer. One of my favourite brands is iChoc who make rice milk chocolate bars and have both a Classic Milk and White Vanilla version.