Sunday, 29 July 2018

Vegan Double Chocolate Chip Swirl Cookies

What's better than cookies? Two cookies. In one. That's right, here's a simple recipe for some pretty impressive looking double chocolate chip swirl cookies. They are SO simple in fact, just make two cookie doughs and roll them together! 

Vegan Double Chocolate Chip Swirl Cookies

I recommend eating these whilst they're warm, getting all that melty chocolatey goodness. I bet you can't stop after eating one! This recipe makes around 24 cookies, so there's more than enough to go around.


Vegan Double Chocolate Chip Swirl Cookies


Vegan Double Chocolate Chip Swirl Cookies

I think I'm going to start posting recipes once a week now, probably more often on my stories over on Instagram, so if you want more regular content make sure you are following me on Instagram, and use #susiechef so I can see all the Susiechef recipes you make.


Vegan Double Chocolate Chip Swirl Cookies


Total time: 1 Hour Plus Cooling
Yield: 24 Cookies
Ingredients
  • 200g Dairy Free Butter
  • 150g Soft Light Brown Sugar
  • 3 Tbsp Golden Syrup
  • 200g Dark Chocolate Chips
  • 350g Self Raising Flour
  • 40g Cocoa Powder
  • 1 Tbsp Dairy Free Milk
Cooking Directions
  1. Begin by beating the butter until softened, then fold in the sugar.
  2. Stir in the syrup and 2/3 of the chocolate chips.
  3. Fold in the flour gradually.
  4. Divide the mixture between two bowls.
  5. Add the cocoa powder to one of the bowls, then add as much milk as you need in order to make a smooth batter.
  6. Chill each of the doughs in the fridge for at least 45 minutes.
  7. Whilst your doughs are chilling, preheat your oven to 180˚ celsius and line a baking tray with greaseproof paper.
  8. Take a spoonful of each of the two cookie dough mixtures and roll them together gently to make a ball, then flatten it slightly. Continue this until you have used up all the dough.
  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 a light golden colour 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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