Chocolate Chip Cookies

Super simple
Super simple
Super simple
Super simple
timer
0:20 m
shopping_cart
7
Ingredients
eco
642
kcal

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

Start cooking ➞

Servings

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>

Ingredients

Note Ingredients double when servings increase, method may have to be adjusted accordingly.

For the recipe

<item-todo-done>4 tsp vanilla extract<item-todo-done><item-todo-done>2 tbsp golden syrup<item-todo-done><item-todo-done>2 tsp baking powder<item-todo-done><item-todo-done>2 tsp salt<item-todo-done><item-todo-done>500g plant-based butter<item-todo-done><item-todo-done>450g caster sugar<item-todo-done><item-todo-done>600g plain flour<item-todo-done><item-todo-done>170g 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
£

Cost per portion

642
kcal

Calories per portion

kg

CO2 per portion

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