Home made chocolate chip cookies

With lockdown now beginning to ease, flour has now returned to the supermarket shelves! Which means two things: home made cookies and pancakes for dinner!

Recipe is:

• 225g (1 cup) caster sugar
• 300g (2 cups) plain flour (sifted)
• 200g (1 cup) of butter melted
• 100g-200g chocolate or chocolate chips (I used half a crushed up bar of an orange chocolate bar)

Cooking instructions:

1. Add the sugar and melted butter in a bowl and mix together – a wooden spoon is fine, no need for a whisk.
2.  Add flour to the sugar and butter mixture and add in the chocolate chips.
3. Mix these together. It is easier with your hands but if (like me) you hate getting your hands dirty then a spoon will do. If the mixture is not quite doughy enough, you can add some non-dairy milk or water to make it more runny, or add a bit more flour to stiffen it up.
4. Spread some butter onto a baking tray. Take some of the dough, roll into ball then flatten a little. I take a tablespoon to put a clump in my hand, then roll this around like play dough to make a little ball. When placing them, make sure they are spaced out evenly and not too close together, as they do tend to spread outwards as they cook.
5. Place in the oven and bake at 160 Celsius (gas 3) for 10-20 mins. The bigger the cookies, the longer they’ll take to cook. They’re ready when the edges are a bit golden.

TIP: If you want them chewy and gooey, cook them for about 10-12 minutes. If you would rather them crunchy and crispy, cook for 18-20 minutes.

If you do decide to make these, let me know how you get on! Vegan baking is tricky and I find that, no matter how often I do bake, it is in the hands of the Veggie Gods as to how well the recipe turns out. Luckily, these cookies are always awesome…even if they do come out looking uneven and wonky!

T xxx