Cookies have always been my go-to dessert choice for unexpected guests or just a simple afternoon sweet snack. They usually come together quickly, everyone loves them, and because they use cupboard essentials, they are almost always readily available.
And this is, by far, my most favourite cookie recipe. Soft, chewy, deliciously full of dark chocolate, and perfect served with strong coffee. What more could one want from a cookie?
No special equipment, no chilling, no creaming; only one fork and a bit of patience. Which is why I wholeheartedly recommend them to all cookie-lovers. They are ready in less than 30 minutes, and simply gorgeous for picnics and gatherings.
Do keep in mind that they use flax eggs, so the tiny little flax specs will show up in the baked cookie. If desired, use golden flax meal to minimise it showing up in cookies.
Ingredients
1 tablespoon flax meal (12 grams)
2 ½ tablespoons cold water (30 millilitres)
40 grams vegan block butter, cold
80 grams light brown sugar
1 teaspoon vanilla bean paste
100 grams plain flour
3 teaspoons cornflour
¼ teaspoon baking soda
generous pinch of salt
100 grams dark chocolate chips or dark chocolate bar
Preparation
Start by making the flax egg. Put the flax meal into a small bowl, add the cold water and place it into the refrigerator for at least 5 minutes, so it starts to gel. Turn on the oven to 180°C, so it preheats.
Take a medium bowl, add in the cold vegan block butter and mash it with a fork until a thick paste forms. Add in the brown sugar and vanilla, and continue mashing until they come together as best as possible.
Check to see if the flax egg is ready to use, and if it is, add it to the bowl, along with the salt. Continue mashing and mixing with a fork until it all comes together. The liquid from the flax egg will help bind things very nicely. Finally, sift in the plain flour, cornflour, and the baking soda, and mix until a soft cookie dough forms.
If using dark chocolate chips, stir the majority of them into the dough, leaving some behind to sprinkle onto each cookie before baking. If using a chocolate bar, roughly chop it and stir the larger portion into the dough, leaving bigger pieces to be pressed into the cookie before baking.
Divide the cookie dough into six portions and arrange them on a large baking sheet lined with baking parchment, making sure there is plenty of room between them. Sprinkle on the chocolate chips or pieces, and bake immediately in a nicely preheated oven, at 180°C, for about 8-10 minutes. The centres will be incredibly soft right out of the oven, but after cooling for a few minutes on the baking sheet, they will firm up and be ready for serving.
Serve them pleasantly warm, with a cup of strong coffee or a glass of milk of your choice. Yields 6 large cookies or about 3 servings.
