Ingredients
Units
Scale
- 115 g salted vegan butter
- 100 g granulated sugar
- 100 g light brown sugar
- 2 tsp vanilla extract
- 2 tsp flaxmeal
- 3 tsp hot water
- 125 g all purpose flour
- 52 g dutch process cocoa
- 1/8 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 100 g vegan dark chocolate (chopped into pea-sized chunks)
For the crinkle
- 3 tbsp granulated sugar
- 120 g icing sugar
Instructions
- combine The cookie dough: Make the flaxegg by combining flaxmeal with hot water. Set aside for 5 minutes. With a wooden spoon, beat softened room temperature butter with both sugars until light and fluffy. Mix in the flaxegg and vanilla extract.
- fold In another bowl, whisk together flour, cocoa, baking soda, baking powder and salt. Whisk until there aren’t any clumps! Add a little of the dry mixture into the soft, fluffy butter-sugar mixture. Fold together, add in more of the dry and repeat until everything is combined. Fold in the pea-sized dark chocolate chunks. Cover with a lid or plate, and refrigerate overnight.
- bake Baking the cookies: Take out the cookie dough from the fridge, and bring it back to room temperature. Pre-heat oven to 180°C/350°F and line a baking sheet with parchment paper. Roll cookie dough into 1 1/2 tbsp amounts. Roll into the granulated sugar, then icing sugar. Place on a lined baking sheet, and bake for 9 minutes. Take out the cookies, and tap the baking sheet on the counter 3-4 times. Return back to the oven and bake for another 3 minutes. Remove from oven. allow the cookies to rest on the baking sheet for 10 minutes, then transfer onto a cooling rack for another 5. Enjoy warm!
Nutrition
- Calories: 220