Soft Double Chocolate Chip Cookies

These are a hearty kind of chocolate cookie – robust and perfect for taking on a picnic, although in the UK you might have to wait a while before you’d want to go on a picnic. They’re substantial, soft and more ‘cakey’ in texture than a classic CCC, but producing fail-safe results every time. This is a go-to recipe worth having as a back-up, giving you the means to make delicious scrummy homemade cookies in about 20 minutes.

Little S loves these cookies, so if the cookie jar is empty I tend to whip up a batch of these rather than trudging to the shops 😉

Soft Double Chocolate Chip Cookies (dairy-free, egg-free, nut-free, soya-free [if you can find soya-free choc chips], vegetarian and vegan)

makes about 18 cookies

• 1/2 cup dairy-free spread, melted
• 1/3 cup soft brown or fine demerara sugar
• 1/3 cup granulated sugar
• 1/2 cup oat milk
• 2 tbsps cornflour
• 3 tbsps cocoa powder
• 1 3/4 cups plain flour
• 1/2 tsp bicarbonate of soda
• 1/4 tsp salt
• 1/3-1/2 cup dairy-free chocolate chips

– Preheat the oven to 180 degrees Centigrade/Gas Mark 4

– Line 2 cookie sheets with baking parchment

– Whisk together the sugars, melted spread, oat milk, cornflour and cocoa

– Sift in the flour, bicarb and salt and mix until fully combined

– Stir in the chocolate chips

– Roll into 18 even sized balls and place on the lined cookie sheets, well-spaced apart. Press down slightly, or use a cookie stamper

– Bake for 12 minutes

– Cool briefly on the cookie sheets before moving to a wire rack.