A tried and tested recipe for the perfect chocolate chip cookie with a crisp outer edge and soft gooey center, made with dairy-free alternatives. Collaboration with @floraplantbased.
1: Preheat the oven to 190C.
2: In a large bowl, whisk together the sugar and Flora Plant until light and fluffy.
3: Add the plant milk and vanilla, and mix well.
4: Using a wooden spoon, mix in the plain flour, baking powder, and baking soda.
5: Roughly chop the dark chocolate into big chunks and fold it in.
6: Pop the mixture in the fridge for 15 minutes to firm up.
7: Scoop a tablespoon of dough out and roll it into a ball, placing it on a parchment paper-lined baking tray.
8: Continue doing this, keeping the cookies at least 5cm apart.
9: Bake in the oven for 10-12 minutes until golden around the edges.
10: Leave to cool for 10 minutes to firm up a little.
