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)

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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.

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Chocolate Chip Shortbread

I haven’t made shortbread for a while, but there’s something so delicate and moreish about a good shortbread, I have been feeling the need to make more. Here’s a reincarnation of my scrummy shortbread, this time with the addition of dark chocolate chips.

These are perfect with any number of desserts, as a snack or with a cup of freshly-brewed coffee.

Chocolate Chip Shortbread (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes about 20 shortbread

  • 225g plain flour
  • 75g golden caster sugar
  • 150g dairy-free margarine (I used Pure sunflower)
  • 1 vanilla pod (this time I left it out as didn’t have one, but it’s much nicer with)
  • 50g dairy-free chocolate chips
  • 50g granulated sugar, to sprinkle

– Preheat the oven to 180 degrees centigrade

– Line a baking sheet with parchment

– Sift the flour into a bowl and stir in the sugar and vanilla

– Add the dairy-free spread and rub in with fingers. Stir in the chocolate chips.

– Once it starts to combine, bring together to form a soft dough.

– On a lightly floured surface, roll out the dough to 1cm thickness.

– Cut into even sized shapes – rectangles look rather elegant

– Place on the lined baking sheet and bake for 15 minutes. Then turn the baking sheet round and bake for another 10 minutes.

– Once the shortbread is golden brown remove from oven. Leaving it on the baking sheet, dust with the granulated sugar.

– Cool on the baking sheet.