These aren’t just chocolate chip cookies. These are vegan, dairy-free, salted, chunky chocolate chip cookies. No nippley packets of chocolate chips here – it has to be a proper bar of chocolate, roughly chopped to give varying sizes of chocolate chunks.
The recipe is endlessly adaptable. Want to add nuts, or fruit? Sub 50g of the chocolate for chopped hazelnuts or raisins. Want to kid yourself you’re being healthy? Swap more of the white flour out for wholemeal. Just want to eat cookie dough? This recipe is egg-free, so go right ahead. They also freeze really well, if for some reason you think you won’t get through all of them (you will) and don’t want to share (you won’t).
Ingredients (makes 12):
– 175g plain flour
– 1 tsp baking powder
– ¼ tsp bicarbonate of soda
– ½ tsp sea salt flakes, plus extra
– 75g dairy-free spread (or butter), cut into small pieces
– 50g soft light brown sugar
– 125g dark chocolate, roughly chopped
– 110g (3 level tbsp) golden syrup
- Preheat the oven to 190°C and lightly grease two large baking trays.
- Mix the flour, baking powder, bicarbonate of soda and sea salt in a bowl. Add the spread and use your fingertips to rub into the flour mix until it resembles coarse breadcrumbs.
- Add the sugar, chocolate and syrup and mix together to form a smooth dough. It will be quite sticky, so don’t worry.
- Shape the mix into 12 balls and arrange on the baking tray, leaving space for them to expand. Flatten them slightly with the heel of your hand.
- Bake for 12-15 minutes, until golden. They’ll feel quite soft, but will firm up as they cool. Leave on the tray for 5 minutes before transferring to a wire rack to cool completely.