These Vegan Choco chip cookies have been a favourite in my household for over a year now. I found a couple of recipes online and I customised them to suit my needs and taste. And after over a year of practice, it has become my go-to snack whenever I crave something homemade yet yummy. A year ago, I briefly even sold these Cookies and got great reviews on them. And over the years, I've been baking it to make it as quick as easy to make, as possible.
I've finally made a recipe that works for me. It doesn't need too many ingredients. It is easy for even beginners to be able to make. And there aren't many mistakes that can happen. So let's begin!
If you're someone who needs to watch the baking process in order to understand it better, then I'm sure this video would be a quicker way for you to learn.
For all the ones who like reading the Recipe while baking, read on.
INGREDIENTS
Vegan Butter - 1 Cup
Jaggery Powder - 1 Cup
Vanilla Essence - 1 Tsp
Whole Wheat Flour - 2 Cups
Baking Powder - 1 Tsp
Baking Soda - 1/2 Tsp
Pink Himalayan Salt - 1/2 Tsp
Plant-based Milk - 6 Tbsp
Vegan Baking Chocolate - 50g
PREPARATION
✅ Melt the butter and allow it to come down to room temperature before using.
Put butter and jaggery powder in a bowl and mix well until it turns into light brown colour. Add the vanilla essence. Stir for a minute more.
Sieve in the flour, baking powder and baking soda into this mix. The sieving will prevent the formation of lumps. Now, add in the salt, at this stage.
Now mix this by folding in gently. The mix will eventually form a texture like coarse sand.
Start adding in the milk 2 tablespoons at a time. But remember to fold gently. Don't over mix.
Afterwards, keep this dough aside.
Cut the baking chocolate into small chocolate chunks.
In case you have chocolate chips, you can use that too. But make sure to use a slab of chocolate to give the cookies some extra chocolatey feel.
Add the chocolate chunks into the mix and combine well. But make sure to not overmix the dough.
Gently form balls from the dough and put them onto a baking tray, that has already been coated with butter. Make sure to try and keep the size of these balls as similar as possible. Use an ice cream scoop, if needed.
BAKING
Now comes the toughest part.
Place the balls in the freezer for fifteen minutes or into the fridge for an hour. This allows the fats in the dough to cool down and the dough also breaks down into sugar making it sweeter.
In the meanwhile, preheat your baking oven to 180oC for ten minutes.
After an hour in the fridge, take the cookie balls out and pop them inside the baking oven. Bake it for 12-15 minutes depending on the strength of your oven.
After the said time, take out the cookies and keep them for cooling down.
And your crunchy yet chewy Vegan Choco chip Cookies are ready to be devoured!
So I hope that you try out making this Vegan Choco chip cookie at home the next time you feel some crazing for something sweet and delicious. And you don't have to compromise too much on your health either!
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