Units
Scale
Ingredients
- 115 g cold vegan butter
- 80 g soft light brown sugar
- 80 g caster sugar
- 1 1/2 tsp baking powder
- 1/8 tsp baking soda
- 225 g chocolate chips or chopped chocolate (I used a mix)
- 115 g self raising flour
- 100 g plain flour
- 32 g cocoa powder
- 3 tbsp flaxseed meal
- 4 tbsp water
- 2 tbsp non-dairy milk (I used oat)
- sea salt flakes
Instructions
- In a bowl, add your cold vegan butter and break apart with a wooden spoon.
- Add in both your sugars and mix until you get little chunks of sugared butter. (Do not cream or overmix your vegan butter with the sugars)
- Mix in your vegan chocolate.
- Add in your flours, cocoa powder, baking soda, baking powder and mix until well combined. (Again, don't overmix!)
- Pour in your flax egg. And give it a quick mix.
- Pour in your non-dairy milk and combine until you achieve a cookie dough that sticks together when clumped. I like to use my clean hands for this, as it's quicker but you can use a wooden spoon, it just might take longer.
- Divide and measure out your dough into roughly 125g cookie dough balls. Unlike normal cookies, you don't want to roll the dough into a perfect ball. To achieve a chunky New York cookie, just clump and squeeze the cookie dough together.
- Place in an air-tight container and freeze/refridgerate overnight. * read this blog post to see the difference between the two.
- The next morning, line your baking tray with parchment paper and place into your oven. Pre-heat your oven to 200C/180C fan with your lined baking tray.
- Once your oven has pre-heated, grab your dough balls from the fridge/freezer and pop directly onto your hot baking tray. (make sure you use oven gloves!!)
- Bake for 20-24mins.
- Allow cookies to rest on your baking tray for 10 minutes. Sprinkle some sea salt flakes on your cookies. Then transfer onto a cooling rack for another 5 minutes.
Nutrition
- Calories: 480