Chocolate Chip Cookies
These are the perfect cookies – crunchy on the outside and gooey on the inside. Plus, they’re incredibly easy to make and even easier if you use a food processor. Best served warm (of course), you could also add nuts, raisins or dried fruit but, as self-confessed minimalists, we are perfectly happy with just the melted chocolate chips. Makes 25 cookies
Serves
Ingredients
For the recipe
<item-todo-done>2 tsp vanilla extract<item-todo-done><item-todo-done>1 tbsp golden syrup<item-todo-done><item-todo-done>1 tsp baking powder<item-todo-done><item-todo-done>1 tsp salt<item-todo-done><item-todo-done>250g plant-based butter<item-todo-done><item-todo-done>225g caster sugar<item-todo-done><item-todo-done>300g plain flour<item-todo-done><item-todo-done>85g dark chocolate<item-todo-done>
Before you start
Preheat oven to 180°C | Line 2 baking sheets with parchment paper | Food processor, optional | Wire rack
Make the batter
- Put the butter, sugar, vanilla extract and golden syrup into the food processor and whizz to a cream
- Pour in the flour, baking powder and salt and whizz everything together (you could also do all this in a big bowl with a wooden spoon)
- Turn off the food processor and remove the blade
- Chop the dark chocolate into small chips and fold them through the mixture with a spatula until they’re evenly spread
Shape the cookies
- Spoon walnut-sized pieces of the mixture on to the lined baking sheets, leaving 5cm between each ball of dough (you may need to cook them in batches)
- Squash the balls to flatten them slightly (but not flat like pancakes)
Bake the cookies
- Put the baking sheets in the oven and bake for 12–14 minutes, swapping them over halfway through so that they cook evenly
- When they are ready the cookies should be golden around the edge, but paler in the middle
- Take the baking sheets out of the oven but leave the cookies on them for 5–10 minutes to firm up a little, then transfer carefully to wire racks to cool