Giant Chocolate Chip Cookie
This giant vegan chocolate chip cookie is what we all need right now. It's chewy, soft and crisp and best of all, it can (and should) be eaten straight out of the tin.
10mins + chilling
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
110g plant based butter, at room temp
110g light brown sugar
80g cup granulated sugar
1 tsp vanilla extract
60ml plant based milk, at room temp (or water)
120g dark chocolate, chopped
Add flour, baking powder, baking soda and salt to a large bowl and whisk to combine. Set aside.
In a separate bowl, combine butter, brown sugar, white sugar and vanilla. Use an electric mixer to beat the butter and sugar until creamy (1-2 minutes). You can also do this by hand by using a wooden spoon, and mixing vigorously for 3-4 minutes. Add the milk and whisk for about a minute, until combined.
Fold the dry ingredients into wet. Next, fold in the chocolate chunks.
Place the cookie dough in the fridge to chill for at least 20 minutes.
Preheat the oven to 180˚C. Lightly grease a skillet or a round baking tin.
Scoop the chilled dough into the skillet/tin, and use your hands or a measuring cup to press the dough down as evenly as possible.
Place the skillet/tin in the oven and bake for 25 minutes - until golden brown and slightly puffed.
Let cool for 10 minutes before slicing and eating with vanilla ice cream.
by Valentina Concordia
Valentina is our Food Creative, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.