Chocolate Chunk Cookies
Perfectly chewy, melt in the middle chocolate chunk cookies. An all-time favourite made cruelty-free for any occasion.
- 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
Preheat the oven to 160 degrees C. Line two trays with baking paper.
Cream the dairy free spread (100g), caster sugar (50g) and light brown sugar (50g) together until combined. Mix in the vanilla (1/2 tsp).
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.
Add the chocolate chunks (100g) and mix into the dough.
Spoon a heaped tablespoon for each cookie onto the baking trays, well spaced out to leave room for spreading.
Bake in the oven for 8-10 minutes. The edges should have just started to colour and they should still be slightly soft.
Allow to cool on the tray for a couple of minutes to firm up before transferring to a cooling rack.
Best served when they are still slightly warm with a glass of vegan milk for dunking.