Found this recipe for Choc Chip Cookies on the Plant Based Chefs FB site. Some really good recipes here!
At time of writing this we are in the Corona Virus lockdown – so spending my time in the kitchen trying recipes, and working through the recipes of the Rouxbe Essential Desserts Course that my wife Karen did a while ago.
These are not Gluten Free this time.
Also made a couple of minor changes to the recipe.
The recipe:
Ingredients –
- 120 grms vegan butter
- 3/4 C organic brown sugar
- 1 flax egg (1 T ground flaxseeds and 3 T water)
- 1 C all purpose flour
- 1/2 C cake flour
- 1/2 t cornstarch
- 1/2 t baking soda
- pinch salt
- 1 C choc chips (vegan dark chocolate)
- 1/4 C chopped pecans (optional)
What to do –
1 – Make the flax egg.
2 – Cream the butter and sugar.
3 – Add in the flax egg and mix well.
4 – Prepare dry ingredients – sift the flours, cornstarch, baking soda and salt into a bowl and mix well.
5 – Add this to the wet ingredients and mix well.
6 – Add in the choc chips and nuts (if using)
7 – Wrap the dough in cling film and let chill in fridge for about 30 mins.
8 – Preheat oven to 210 C (190 C fan oven)
9 – Form the dough into cookie shapes. This mix made 15 medium sized ones.
10 – Place on lined baking sheet. Do not put too close together. You want the heat to be able to circulate, and, they will expand dlightly.
11 – Bake for about 15 minutes.
12 – Remove and allow to cool. They will firm up during cooling.
Notes:
1 – I did put in the pecans, but dont think they really added anything, so would not use next time.
2 – The original recipe said to turn them over half way, but I felt they were still too soft, so I did not turn them. They were fine.
3 – I did slightly overcook them this time. About halfway through it would be a good idea to cover with a sheet of foil to stop them browning too much.
Bon apetit
