The Best Chocolate Chip Cookies

Hi guys! This recipe might just be the holy grail of everything chocolate and cookies. The base of this is from the minimalist baker book, but I have made tweaks that suit me personally. I absolutely adore her book "Everyday Cooking", and it is an absolutely amazing book to have as a vegan. Everything is so fast, simple, and yummy. I have taken some more pictures this time in order to give you very clear step to step instructions, as all steps are necessary and important in this recipe.These cookies are crispy on the outside, soft on the inside and cover inside AND outside your mouth with chocolate. What more could one possibly wish for? As soon as this touches your tastebuds, your frown will MOST definitely turn upside down.





Prep and Cook Time: 50-60 min.
Makes: 15 cookies (various sizes)
Virtuousness Level: 2/10 (apple sauce? Nope)


Ingredients:
2 1/4 cups flour
1/4 cup caster sugar
1/2 cup soft brown sugar
1 1/2 tsp. cornstarch
1/2 cup of any vegan butter (softened)
3 tbsp. HOMEMADE applesauce (I will explain)
11/2 tsp. baking powder
1/2 tsp. baking soda
1 500g Dark chocolate bar (My fav is Bournville)
1 tsp. Vanilla Extract
1 tsp. Salt

1. Take your chocolate bar , and cut it up into chocolate chips. Aim for a range of different sizes, small to VERY BIG. Once you have achieved the desired size, plop HALF into a bowl, and send to the freezer. This is so that half of your chocolate chips melt into the cookies and half don't melt, and stay big chunks of chocolatey goodness. This gives a really great texture to the cookie.



2. Now to make the apple sauce. It is important that you make this yourself as it gives you the perfect compliment of cinnamon with your cookies, rather than store bought ones that give another sweet element to the cookie. My recipe for the perfect apple sauce will be linked here.

3. Now to start on the actual cookies, you will need your butter to be in a big bowl. Whisk this for around one minute with an electric mixer and 3 minutes by hand. It should be a lot lighter at this stage.



4. Now add in your sugars, and your vanilla, and mix for the same time as before, one minute with an electric mixer and 3 minutes by hand.



5. Add the apple sauce to the mix and beat until incorporated.



6. Set a piece of parchment paper down and and sift your flour, baking powder, baking soda, cornstarch and salt on top of it. Then pour it into the mix and whisk until incorporated.





7. Add in both chocolate chips, fold in, and place the bowl (with some clingfilm over it) into the freezer for around 15 minutes (Now, you CAN place them in the fridge for 30 minutes but thats just another 15 minutes without cookies, and who wants that?)





8. Once the long 15 minutes have gone by, take the dough out and shape into balls around 1 tablespoon full, place on a tray around 1 inch to 2 inches apart. Flatten slightly.

9. Sadly, you must part way with your cookies once more and place them into the freezer again, for another 15 minutes, so that they do not spread too much in the oven, and instead give you a really nice, thick, fudgy cookie instead of a flat one.

10. Preheat oven to 175 degrees celsius.

11.  YAY! Take them out of the freezer and plop them into the oven. Let bake for 12 -13 minutes. Give them time to cool on the tray for around 3 minutes and then transfer to a cooling rack. Don't worry if they are a little soft before coming out of the oven, they will harden when out.



These are so good! I highly recommend that you make these sometime. Today. RIGHT NOW.

XXVL