Recipes
Giant Chocolate Chip Cookie
3min read
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.
Prep Time
10mins + chilling
Cook Time
25 mins
Serves
8
Ingredients
240g plain flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
110g plant based butter, at room temp
110g light brown sugar
80g granulated sugar
1 tsp vanilla extract
60ml plant based milk, at room temp
120g dark chocolate, chopped
Method
STEP 1
Add the flour, baking powder, baking soda and salt to a large bowl and whisk to combine. Set the dry ingredients aside.
STEP 2
In a separate bowl, combine the room temperature butter, brown sugar, granulated sugar and vanilla. Use an electric mixer to beat the butter and sugar until creamy and fluffy (2-3 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.
STEP 3
Fold the dry ingredients into wet. Next, fold in the chocolate chunks.
STEP 4
Place the cookie dough in the fridge to chill for at least 20 minutes.
STEP 5
Preheat the oven to 180˚C. Lightly grease a skillet or a round baking tin.
STEP 6
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.
STEP 7
Place the skillet/tin in the oven and bake for 25 minutes - until golden brown and slightly puffed.
STEP 8
Let cool for 10 minutes before slicing.
By Valentina Concordia
Valentina is our Food Editor, 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.
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