Vegan Chocolate Chunk Cookies

by Savini Gauri

It has always been a question for me that why do people call them Chocolate Chip Cookies when in reality we always put chocolate chunks in them. (chocolate chips are so inadequate)

This recipe gives the perfect batch of VEGAN Chocolate Chunk Cookies (crispy on the edges and super gooey in the middle and pure indulgence all over).

And the best part is that you can't even tell they are VEGAN and SUPER DUPER EASY to make.

Thank you for supporting SAVINI The Bakeshop!

Most recipes have a billion steps to follow, and weird ingredients that are impossible to procure, and equipment that everybody does not have and is also a pain to clean later on.

This recipe has none of them.

Also, please note: this is a vegan recipe, but… I won't ask you to put egg replacements. No chia seeds or flax seeds or whatever the latest trending 'perfect egg substitute' is because let’s be honest, they never work.

I find all these trending replacements highly overrated. I’m sorry, I know a lot of you may disagree with me, but every time I’ve tried adding a “trendy replacement” to anything, it never tastes good.

So we’ll be skipping all that.

I have tried to keep the recipe and its ingredients as straightforward and simple as possible.

These Vegan Chocolate Chunk Cookies are the best. From their crisp edges to the soft centre and melt-in-the-mount chunks of chocolate - they are everything one looks for in a chocolate chunk cookie.

Mostly, when you try something vegan, the first thing you tend to say is, " it's pretty good for being vegan ". But trust me when I say this, these are simply good Chocolate Chunk Cookies, and no one will be able to guess that they are vegan.

When you try the recipe please don't forget to tag me in your awesome posts and stories on Instagram and Facebook.

So, How do you make these vegan Chocolate Chunk Cookies?

The ingredients are very basic and you probably have all of them in your kitchen already:

• Maida or Pastry flour

• Baking powder

• Baking soda

• a pinch of salt (or a fancy flaked salt if you have it)

• caster sugar or powdered sugar

• light or dark brown sugar (the cookies look light or dark depending on what you use)

• vegetable or sunflower oil

• dairy-free milk (or water if you don't have it)

• vanilla extract or paste (optional)

• Dark Chocolate (chunks or just a chopped up bar of chocolate)

See? I told you we won't use any weird ingredients.

Begin by mixing together the brown sugar, white sugar and oil. It will look clumpy and separated...

…but then we’ll add the dairy-free milk and it will miraculously transform into this smooth and luscious, golden brown mixture.

Add a generous amount of vanilla, because vanilla makes everything 1837645 times more amazing. (It’s my science fact.)

In a separate bowl mix together the flour, baking powder, baking soda and salt. Then add the dry flour mix into the wet ingredients. Mix until you don't see any dry flour.

PRO TIP: Use a Silicone spatula when mixing wet and dry ingredients.

Now add in the chocolate – you can add more or less as per your choice (though I sincerely doubt anybody would want less chocolate).

Next step: Scoop the cookie dough onto a lined baking tray. You can use an ice cream or cookie scoop. If you don't have either you can do it with your hands (warning: your hands will get messy)

PRO TIP: Place the cookie dough scoops 3-4 inches apart to avoid making one giant sloppy cookie.

Then put the scooped cookie dough in the fridge for at least 30 minutes, but overnight is fine too. This refrigeration time helps the flavour develop even further.

You can even freeze this scooped cookie dough for the days when you have cravings or want to eat a cookie just because...(which happens to me pretty often).

Now, how do we bake Vegan Chocolate Chunk Cookies?

For the perfect balance of crispy edges and a gooey centre, I like to bake the cookies at 180 ºC for roughly 10 to 12 minutes.

You can always bake them less to get gooier cookies OR bake them longer for them to be crisper.

There’s no one right way, it's all about personal preference.

If you want to make your cookies even richer, halfway through the baking take out the cookies and add a few extra chunks of chocolate and put them back in the oven.

If you want your cookies to be thinner, gently press them down using a bowl or measuring cup and put them back in the oven for a minute.

NOTE: YOUR COOKIES WILL LOOK SOFT AND FLIMSY WHEN THEY COME OUT OF THE OVEN. THEY HARDEN UP AND RETAIN STRUCTURE ONCE COOL.

How long do these vegan cookies last?

These Vegan Chocolate Chunk Cookies keep well in a closed air-tight container for about 7-8 days. Just make sure the cookies have cooled completely before you put them in the container.

Though I doubt there will be any left to store and keep aside.

I would recommend trying them hot straight out of the oven (be careful that you don't burn your mouth.....it has happened to me so many time but it's totally worth it)

If you're feeling a little adventurous, sprinkle a few flakes of white or pink sea salt before having them.

The extra salt not only makes them look prettier but your taste buds will be delighted too!

I sincerely hope you give these cookies a try (whether you are a vegan or not). And I hope you love them as much as I do.

Happy Baking!

When you make this awesome recipe, do tag me on Instagram using #savinithebakeshop

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Vegan Chocolate Chunk Cookies

This recipe gives the perfect batch of VEGAN Chocolate Chunk Cookies (crispy on the edges and super gooey in the middle and pure indulgence all over).

And the best part is that you can't even tell they are VEGAN and SUPER DUPER EASY to make. Cuisine Dairy Free, Vegan

Prep Time 10 minutes Bake/Cook Time 12 minutes Chill Time 30 minutes Total Time 22 minutes

Servings 10-12 cookies Author Savini Gauri | Savini The Bakeshop

Ingredients

• 1/3 cup + 2 tbsp (55 grams) caster or powdered sugar

• 1/2 cup + 2 tbsp (120 grams) light brown sugar

• 1/3 cup + 2 tbsp (100 grams) vegetable or sunflower oil

• 1/8 cup dairy-free milk or water (such as almond, oat, soy milk)

• 1/2 tsp vanilla extract

• 1 3/4 cups + 1 tbsp (220 grams) maida or pastry flour

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• generous amount of salt (2-3 pinches)

• 1 cup (150 g) dark chocolate chunks, chips, or chopped dark chocolate (you can use semi-sweet, bittersweet or whichever chocolate you prefer

Instructions

1. In a bowl, whisk together the white sugar, brown sugar, oil, dairy-free milk and vanilla.

2. In a separate bowl mix together maida, baking powder, baking soda and salt. Add the dry mix into the wet mix. Combine into a dough (using a silicone spatula)

3. Add the chocolate and mix well until evenly distributed.

4. Line a baking tray using parchment paper or a non-stick silicone mat.

5. Scoop the cookie dough onto the tray using an ice cream or cookie scoop. Refrigerate the scoops of cookie dough for at least 30 minutes or overnight (in an air-tight container).

6. Make sure the cookie scoops are about 3 inches apart, to avoid getting one giant sloppy cookie.

7. Preheat the oven to 180 ºC.

8. Bake the cookies at (180 ºC) for 10 to 12 minutes. This time gives the perfect balance between crispy edges and a gooey centre. You can always bake them less to get gooier cookies OR bake them longer for them to be crisper. NOTE: If you want your cookies to be thinner, gently press them down using a bowl or measuring cup and put them back in the oven for a minute. If you want to make your cookies even richer, halfway through the baking take out the cookies and add a few extra chunks of chocolate and put them back in the oven.

9. Allow the baked cookies to cool down on the baking tray for about 10 minutes, then transfer to a wire cooling rack to cool completely.

10. Storage Instructions: These Vegan Chocolate Chip Cookies can be stored in an air-tight container for about 7-8 days. Make sure to put the box in a cool place.