Vegan Double Chocolate Chip Cookies

These soft and chewy vegan double chocolate chip cookies are something you must add to your "to-bake" list. Honestly, I'm surprised I didn't eat the whole batch in one sitting! They're really easy to make, don't take very long to bake and will definitely go down a treat with anyone you choose to share them with!

This recipe was adapted from my recipe for Vegan Chocolate Chip Cookies, so if you haven't given that a try yet why not make both?! I'm plotting doing a double cookie with both the batters, so keep your eyes peeled for that 👀

Give this recipe a go for a super easy vegan cookie, as good as the ones you may have eaten from the supermarket bakery before you turned vegan! Make sure you tag me using #susiechef !

Total time: 30 Minutes plus chilling and cooling
Yield: 24 Cookies
Ingredients

• 200g Dairy-free Butter
• 150g Light Soft Brown Sugar
• 2 Tbsp Golden Syrup
• 200g Dark Chocolate Chips
• 1/2 Tsp Vanilla Extract
• 300g Self-Raising Flour
• 50g Cocoa Powder
• 2 Tbsp Dairy Free Milk

Cooking Directions

1. Beat your dairy-free butter until it is soft, then mix in the sugar.
2. Once light and fluffy, stir in the golden syrup and 150g of the chocolate chips.
3. Fold in the self-raising flour and cocoa powder then the vanilla essence.
4. Add as much milk is needed to make a smooth dough.
5. Transfer your dough to a tupperware box and chill in the fridge for at least 30 minutes.
6. Preheat your oven to 180 degrees celsius.
7. Line two large baking trays with greaseproof paper.
8. Place spoonfuls of the cookie dough mixture onto the baking trays, rolling the dough in your palms to make balls.
9. Using the remaining chocolate chips, add a couple to each of the cookie dough balls before baking.
10. Bake for 8-12 minutes, until the cookies are turning are hardening up but still soft on the top.
11. Leave to cool on the baking trays for a few minutes before transferring to a cooling rack.

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