Without sounding like some sort of loser, I’ve been working on this recipe for about two years. I used to run an ice cream sandwich company called Blu Top and towards the end of its tenure, I started making and selling vegan ice cream sandwiches. The cookies were pretty damn good, but I think these are an ever so slight improvement. Here’s my four golden rules for perfect cookies:
- When I say to beat the sugar and butter for five minutes, I mean it. This allows the sugar to begin dissolving into the butter and creates a much more even texture. It also beats some air into the butter so your cookies don’t end up dense.
- Scoop the cookie dough with a dough scoop, don’t roll with your hands.
- Always bake from frozen or chilled. It slows down the baking process and stops the cookies from burning in the edges.
- Always ?? salt ?? your ?? cookies ??. I know this is counter intuitive, but salt is a flavour enhancer! It takes these bad boys to the next level of delicious!
Ingredients
- 50 g vegan butter I use baking block or stork
- 40 g light brown sugar
- 40 g dark brown sugar
- 20 g caster sugar
- 1/2 tsp vanilla bean paste
- 1 tbsp soya milk
- 100 g plain flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tbsp corn flour
- 80 g 70% cocoa minimum chocolate chips callets or drops (I use callebaut wafers which are like big buttons)
- Pinch maldon salt
Instructions
- In the bowl of a stand mixer, cream the butter until smooth. Add the sugars, the vanilla and the soy milk with beater on medium speed, stopping to scrape down the sides (don’t worry if the mix appears to split, it won’t affect the final cookie). Beat for five minutes (do not skip this bit!).
- In a medium bowl mix the flour, baking powder corn flour and salt. One spoon at a time, with the mixer on a low speed, add the flour mix to the butter mix. Beat until fully incorporated – don’t overmix, you want to cookies chewy and soft, not brittle. Add the chocolate chips and mix to combine.
- Using a medium cookie scoop, portion out the dough onto a baking sheet lined with baking parchment. Leave a good gap between each ball of dough. You should get 8 cookies. (Do not roll the balls of dough in your hands – this will overwork the flour and alter the texture of the cookie).
- Make sure there is visible chocolate on top of each ball of cookie dough. If there isn’t, add a couple of chocolate chips. Sprinkle each ball of dough with some maldon salt.
- Place the baking sheet in the freezer for 20 minutes and preheat the oven to 170c.
- Once chilled, place the baking sheet in the oven and bake for 10 – 12 minutes. The centre should look slightly under baked and the edges should be golden brown.
- Allow to cool for 10 mins on a wire rack before eating.
Tried this recipe?Mention @schoolnightvegan or tag #schoolnightvegan!
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