Double chocolate, fudge choc chip cookies

Double chocolate, fudge choc chip cookies
Meet the double choc, fudge choc chip cookie! This vegan cookie is one of my most favourites, and although its certainly not classified as a wholesome recipe, it’s one you’ll make on repeat. Its soft, chewy and decadently fudge in the centre.
Hint- try to include both of the types of sugar, as they are an integral part of how the cookie bakes- we are after that beautiful crack, and moist centre. Also, if your cookies have not cracked yet, try leaving them in the oven a few minutes longer.
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Double chocolate, fudge choc chip cookies

  • Author: Panaceas Pantry

Ingredients

Scale

125g (1 cup) plain flour.
1 tsp baking soda
25g (1/4 cup) cocoa or cacao
1/2 tsp salt.
100g vegan dark chocolate.
80 g vegan butter.
60g (1/3 cup) peanut butter.
1 tsp vanilla extract.
75g (1/2 cup) brown sugar.
75g (1/2 cup) raw sugar.
2 Tbsp almond milk.
Handful choc chips.


Instructions

1. Preheat oven to 180 degrees C and line a large baking sheet with baking paper.
Melt dark chocolate in a heat proof bowl and set aside.
3. Add wet ingredients (all those listed from vegan butter and below- except choc chips) to a large mixing bowl, and beat until well mixed and fluffy.
4. Sift in dry ingredients and, using a wooden spoon, mix together.
5. Pour in melted chocolate and mix through then add chocolate chips and fold through.
6. Makes cookies of desired size (I did 12- about 2 Tbsp dough each), flatten slightly and bake for 12-14 mins.
7. Once ready, allow to cool for 5 mins before turning onto a wire rack to cool completely


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