I don’t often come across dairy-free white chocolate so I was just delighted to find that MooFree now produce white chocolate bars and chips. This is so exciting, I have so many ideas swirling around my brain on where white chocolate can fit into my recipes. Keep watching for rather special cheesecake coming very soon 🙂
I used to (pre-Covid) sometimes ahve coffee in a branch of ‘Gail’s Bakery‘ and I would always notice the rather lovely looking ‘back to front’ chocolate chip cookies – by which I mean dark cocoa flavoured biscuit with white chocolate chips shining out like treasure in a piece of coal. So here’s my friendly version turning a choc chip cookie on it’s head – in fact maybe it could be even better, with the delicious contrast to rich cocoa rich cookie and bright white sweet morsels.
Reverse Chocolate Chip Cookies
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes about 18
- 50g or 1/4 cup cup soft brown sugar
- 150g or 2/3rds cup caster sugar
- 150ml or 2/3rds cup sunflower oil
- 60ml or 1/4 cup dairy-free milk
- 1 tbsp cornflour
- 1 tsp vanilla essence
- 180g or 1 1/2 cups plain flour
- 25g or 1/4 cup cocoa powder
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 50g or 1/2 cup dairy-free white chocolate, chips or chopped
- (optional) 25g oe 1/4 cup chocolate chips
– Preheat the oven to 160 Degrees Centigrade/Gas mark 3
– Lightly grease two baking sheets
– Whisk together the oil, milk, sugars, vanilla and cornflour. It will combine to form a smooth caramel.
– Sift in the flour, cocoa, bicarb and salt. Mix well.
– Fold in the chopped chocolate
– Roll into walnut sized balls, place slightly apart on the baking sheets and flatten a little.
– Bake for 12 minutes
– Let cool on the baking sheets for a few minutes before moving to a wire rack.