Soft chocolate cookies...

I love a good cookie and those chocolate cookies turned out to become one of my favourite ones! They are simply delicious alone or with a scoop of vanilla ice cream. They are soft in the middle and have a thin, crunchy "skin" on the outside. They are very chocolaty, but not too sweet, not sickly sweet as some chocolate baking creations can be. Perfect treat with a cup of strong coffee. 

This simple recipe caught my eye straight away, the moment I saw it in Neven Maguire's new cookbook "Fast". Recipe was very easy to follow and I made them in no time at all. I've changed the recipe ever so slightly to suit our vegan diet.

How to make it...

Ingredients:

- 150 g vegan dark chocolate
- 120 g vegan unsalted butter (like Flora)
- 200 g caster sugar
- 3 flax eggs (3 tablespoon ground flax seeds with 9 tablespoon water, whisk together until thick and frothy)
- 1 teaspoon vanilla extract
- 250 g plain flour
- 25 g cocoa powder
- 1/2 teaspoon baking powder

Method:

- Preheat the oven to 180 C. Line 2 large baking sheets.
- Melt the chocolate and the butter in a heatproof bowl set over a pan of barely simmering water.

- Remove from the heat and leave to cool slightly. 

- In the meantime whisk the sugar, flax eggs and vanilla extract for about 3-4 minutes, until light, fluffy.

- Fold in the melted chocolate into the egg mixture.

- Sift the flour, cocoa powder and baking powder into a bowl and fold into the chocolate mixture. 

- Place heaped tablespoons of the dough onto the line baking sheets. 

- Bake for about 10-12 minutes, until well risen and just set. 

- Remove from the oven and leave to cool for a couple of minutes before removing from the tray. 

- Serve warm or cold.


Smacznego!


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