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Levain Bakery Style Cookies - vegan recipe

giant cookies with a gooey interior and crispy edges
dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan
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Prep Time 15 minutes
Cook Time 12 minutes
resting time 12 hours
Servings: 2
Course: cookie, Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 35 g dairy-free butter
  • 50 g light, soft brown sugar
  • 20 g granulated sugar
  • 1 tbsp dairy-free milk
  • 1 tsp vanilla extract
  • 1 tbsp cornflour or custard powder
  • 100 g strong bread flour
  • ¼ tsp bicarbonate of soda
  • 1 pinch salt
  • 1 tbsp malt drink powder or use 1 extra tbsp flour
  • 80 g dairy-free chocolate chips i used a mixture of dark and m*lk
  • 1 pinch flaky sea salt to sprinkle on top

Equipment

  • 1 baking sheet
  • 1 sheet of non-stick baking paper

Method
 

  1. Cream together the butter and sugars until light and fluffy
  2. Stir in the milk, vanilla and cornflour (it may look a little split right now but that's fine it'll come good once the flour is added)
  3. Stir in the flour, bicarbonate of soda, malt powder and salt. Bring together to a soft dough
  4. stir in the chocolate chips and then form into 2 equal sized balls and place on the lined baking sheet. Cover and place in the fridge for at least 4 overs, but preferably overnight
  5. Preheat the oven to 200℃. If you can, whilst it's heating pop the cookie dough balls in the freezer to 10 minutes or so. This helps keep the shape.
  6. Sprinkle over the flaky salt and bake for 12-14 minutes
  7. Leave to cool on the baking sheet for 10 minutes before moving to a wire rack