Double chocolate chip cookies

Cookies are a girl’s best friend.

I have been force feeding my parents pokoras all week till my mother stepped in this morning and gave the rest out. She said that if she sees another broccoli or pea in front of her she is going to scream.

My dad said the pakoras gave him gas thanks to the bicarbonate of soda in them. Oh please since when???

I came across this recipe on Nadiya’s cookbook and although I did really want to try it out, it contained eggs. Thank goodness I have an egg alternative and now I can finally convert an egg dish into an eggless one.

I was a little bit worried when I was busy making this recipe as the original steps said to shape into a log, cling wrap and chill and I went the other way and left the mixed cookie dough in the mixing bowl, cling wrapped it and let it chill for a couple of hours.

It also said to cut the dough into discs and seeing as I did the complete opposite of what the method said, I thought I might as well just stick to doing the complete opposite for the entire recipe, so instead of slicing into discs, I used my cookie scoop and scooped out the batter into balls.

And guess what they came out perfect, just like the picture in the book.

The verdict, everyone loved the cookies, the aromas that were being let off and floating around the house as these cookies were being cooked…. Delicious and mother watering.

My parents could not wait for these beauties to cool before they dove in. I loved using dark chocolate chunks instead of milk chocolate chunks. Dark chocolate cuts the sweetness of both the sugars.

Ingredients:

  • 275g x butter.
  • 1 ½ x cups light brown sugar.
  • 1 x cup castor sugar.
  • 2 x vegan eggs. ( 2 x tbsp crushed flax seed + 6 x tbsp boiling water, mixed and left to stand for 15 minutes).
  • 1 x tsp vanilla essence.
  • 2 2/3 x cups cake flour, sifted.
  • 2 x tbsp. cocoa powder, sifted.
  • 2 x tsp baking powder, sifted.
  • 2 x cups dark chocolate chunks.

Method:

  • Cream butter and sugars together till light and fluffy.
  • Add in the vegan eggs and vanilla essence and whisk till combined.
  • Add in cake flour, cocoa powder and baking powder and mix.
  • Mix the batter till all the ingredients are well combined.
  • Fold in the chocolate chunks.
  • Wrap the batter in cling wrap and pop into the fridge to chill for 3 hours.
  • Using a cookie scoop, scoop out the batter and shape into balls.
  • Place on a greased baking tray.
  • Pop into a preheated oven and bake at 180 degrees for 12 – 15 minutes.
  • Allow to cool for 5 minutes on the baking tray before placing on a cooling rack to cool completely.

Tell me what you think of this recipe