The Best Chocolate Chip Cookies
Are you looking for the Best Chocolate chip Cookies? Yes? Well, you’re on the good page!
These cookies have crispy edges, chewy middles, and large chocolate chunks. They are easy to make, but you really need all the ingredients noted because they were carefully chosen! If you do so, I can assure you, you won’t be disappointed.
The chocolate chip cookies are even better on the next day, and if you have time to wait before baking let them rest 24 hours in the fridge. The flavors will be even better (if it’s possible).
A FEW NOTES ON THIS RECIPE:
- You can freeze the dough before baking them. If so, directly put them in the oven to bake once out of the freezer.
- The larger you cut the chocolate chunk the better! Don’t throw the chocolate dust, it’s also perfect in the cookie dough.
- For the texture, it is very important to let them cool on the cooling rack.
If you tried these Best Chocolate Chip Cookies or any other recipe on the blog, let me know how you liked it by leaving a comment! Be sure you are following me on Pinterest, Instagram, and Facebook for more tasty recipes!
The Best Chocolate Chip Cookies
These vegan cookies are the best you can find! They are crispy on the outside and chewy in the middle with lots of chocolate, so so good!
Equipment
- Whisk
- Oven
Ingredients
- 1 cup Dark vegan chocolate (70%) cut in chunks approx. 150g
- ¼ cup Vegan Milk Chocolate (50%) cut in chunks approx. 50g
- ½ cup Raw Cane Sugar known as Turbinado Sugar or Blond Cane Sugar
- 1 cup Brown Sugar
- 1 cup Bread Flour
- ¾ cup All-purpose Flour
- 1 cup Margarine / Non-dairy butter Firm one not soft
- 2 tsp Nut butter I used a mix of 4 nuts butter but any kind will work.
- 2 tsp Potato starch
- 1 tsp Baking soda
- 1 tsp Espresso powder
- 2 tsp Vanilla extract
- 2 tsp Salt Kosher or Sea Salt
Toppings
- 1/4 cup Vegan dark chocolate cut in chunks
- Flake salt
Instructions
- In a bowl, cream the margarine, sugars, nut butter, vanilla and salt with a whisk.
- In another bowl, sieve the flours, espresso powder, baking soda and starch. Mix.
- Add the dry mix into the creamed mix bowl. Gently mix with a spatula.
- Add the Chocolate chunks and gently mix.
- Form 12 balls with a large spoon or an ice cream scoop. Place them onto a baking sheet.
- Refrigerate the dough during 30mn.
Baking
- Pre-heat your oven at 180°C / 350°F.
- Once the oven is warm, place 6 cold cookie balls on a baking tray. Make sure you have enough space between each one (4-5 cm / 1.5-1.9 in).
- Set up the alarm for 9 mn. During this time, prepare some chocolate chunks. At 9 mn: place some new chunks onto the cookies. They are not cooked yet and should be still quite ball-shaped.
- Close the oven and cook again for 4 mn.
- Remove the baking tray for the oven and place the cookies on a cooling rack.
- Add a small pinch of flake salt on top of each cookie.
- Repeat the baking instructions for the next batch.
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