I’m sorry this recipe has been a bit late but I’ve been manic trying to enjoy the sunshine, writing for zines, doing my food and hygiene certificate and my stupid phd! The garden’s really taken off and I’ve got courgettes, cucumbers, spinach and tomatoes coming out of my ears! I’ve also been embracing the local farmers market and can’t get enough smoked garlic and chilli relish – YUM!
Unfortunately this recipe isn’t mine but it’s the bloody tastiest double choc chip recipe I’ve ever had! This recipe is by a lovely lady called Kelly and she’s just about to release a vegan cookie book which judging by her blog is going to be fantastic! She’s probably the most inventive cookie chef I’ve seen and makes cookies really exciting and taste delicious (check out her spiral lollipop cookies on sticks and her multicoloured cookies!) I’ve made these about a million times now and have added white chocolate chips, hazel nuts, chilli chocolate and orange essence and they’ve all tasted yum!
Makes 8-10 giant cookies (or lots more small ones)
What you need:
· 1/2 cup chocolate chips (for melting)
· 1/2 cup soy milk
· 2/3 cup canola oil
· 2 teaspoons vanilla
· 1 1/3 cups sugar
· 2 tablespoons corn flour
· 2 cups flour
· 2/3 cup cocoa
· 2 teaspoons baking powder
· 1/4 teaspoon salt
· 2/3 cup chocolate chips
What you do:
1. Preheat oven to 180 degrees C.
2. Melt the chocolate chips with 1/3 cup of the soy milk in either a microwave or in a glass dish placed in a saucepan of boiling water (makeshift double-boiler).
3. Pour the melted chocolate and soy milk into a large bowl, then add the rest of the soy milk, oil, vanilla, sugar, and cornstarch.
4. Add in the flour (unsifted), cocoa, baking powder, and salt. Stir until thoroughly mixed, then add the chocolate chips.
5. Here comes the super fun part! Using your hands (or if you must, a spoon. Live a little! Get your hands covered in the most chocolate-y cookie dough ever!), grab handfuls of cookie dough and flatten them out to a little thicker than a 1/2″ on a cookie sheet lined with parchment paper.
6. Bake for about 15 minutes (shorter if you made smaller cookies) or until the edges are very firm, and the centres look chewy and feel soft to the touch. Let rest on the cookie sheet for a minute or so, then very carefully transfer to the cooling rack without destroying any cookies. They are completely amazing warm and gooey and still taste divine after cooling off.