A fool-proof vegan chocolate chip cookies recipe - crunchy yet soft in the centre, perfect for dunking in milk or making cookie sandwiches!
Course Dessert, Snack
Cuisine Cookies
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Resting Time 1 dayday
Total Time 30 minutesminutes
Servings 24cookies
Author Noopur
Ingredients
250gall-purpose flour
1tspbaking powder
3/4tspbaking soda
1/2tspsalt
1cupchocolate chipsyou can use dark, white, or a mix
100gcaster sugar
90glight brown sugar
135mloil1/2 cup + 1 tbsp
75mlwater1/4 cup + 1 tbsp
Instructions
In a bowl, sift the flour, baking soda, baking powder & salt. Add the chocolate chips and mix lightly to coat them in flour. Keep aside.
In another large bowl, add the oil, water, caster sugar and brown sugar and whisk for 4-5 minutes till they are emulsified well.
Add the sifted flour into the oil-sugar mixture and mix until just combined. Do not overmix.
Cover and refrigerate for 24 hours (or at least 12 hours).
Preheat the oven to 180C and line a cookie sheet with parchment paper.
Make small balls of dough (you can use ice cream scoop for easier and even scooping) and place them on the cookie sheet. (Optional - put the cookie sheet in the freezer for 10 minutes to get an even shape of cookie)
Bake the cookies at 180C for 12-14 minutes or till the edges are just golden brown. Do not overbake.
Remove the cookie sheet from oven and put on a wire rack. After about 10 minutes, remove the cookies from sheet and cool them on a wire rack directly.
Store in an air-tight container. These cookies stay good longer since they don't contain any dairy.