Vegan Chocolate Chip Cookie Cups
Why bake chocolate chip cookie dough in a cupcake tin? For starters, the sides of the tin force the chocolate chip cookie edges become extremely crunchy and almost short-bread like. The inside of the cookie cups, on the other hand stay soft and gooey, resulting in an ideal ratio of crunchy to chewy.
10 mins + chilling
120g plant based butter, at room temperature
110g caster sugar
80g light brown sugar
1 tsp vanilla extract
220g plain flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
120g dark chocolate, chopped
Preheat the oven to 180˚C fan/ 200˚C conventional.
In a large bowl, combine the room temperature butter, caster sugar and light brown sugar. Use an electric mixer or wooden spoon to beat the butter and sugar together, for 2-4 minutes, until light and fluffy. Next, stir in the vanilla extract.
Into a separate bowl, add the flour, baking powder, baking soda and salt and whisk to combine.
Fold the dry ingredients into the wet ingredients, until fully incorporated. Next, fold in the chocolate chunks. Place the dough into the fridge to chill for at least 20 minutes.
While the dough chills, lightly grease a muffin tin. Use a spoon to scoop around 2 tbsp of cookie dough and place it in one of the muffin tin holes. Repeat the process with the remaining sough.
Bake the cookie cups for 14-16 minutes, until puffed and golden brown.
Let the cookie cups cool for 20-25 minutes before removing them from the tin.
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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