Gooey Chocolate Chip Cookies
Updated: Aug 23, 2021
GOOEY CHOCOLATE CHIP COOKIES
Cookies have been something that I’ve always baked, as they’re so easy and made with ingredients you almost always have in the cupboard. Being so simple, they can always be personalised, making them perfect for any occasion, even if it’s just a Wednesday night in for me!
I’ve always loved cookies, they’re quick and easy to make and no one can say no to them! My favourite cookies are crunchy on the outside, but gooey on the inside and not too sweet. This is why I’ve created this recipe – I’ve tried so many recipes but getting the crunch with the soft inside is something I always try to achieve. The sugar largely effects the texture of the cookies, so that is what I focused on!
Brown sugar creates a dense, moister cookie, as it absorbs more liquid than caster sugar. However, caster sugar creates a lighter texture, so we need it alongside the brown sugar. As I don’t like my cookies too sweet (which with the addition of chocolate is likely!) I also included coconut sugar – it’s not as sweet as brown sugar in my opinion, so balances out the cookies. Coconut sugar is something I’m trying to use more of in my baking, as it’s healthier than other sugars. I’m not saying that coconut sugar is healthy (though that would be nice!), just that it’s better than brown and caster sugar. It can be used much the same way as brown sugar, but it’s a little drier so needs more liquid, which is why there’s milk in the mixture!
This recipe is really simple, easy and delicious – I hope you enjoy them!
Preparation : 15 minutes
Baking Time : 10 -12 minutes
Servings : 12 – 16 Cookies
• 300g Plain Flour
• 150g Dairy-Free Butter
• 100g Coconut Sugar
• 50g Brown Sugar
• 50g Caster Sugar
• 50g Dairy-Free Milk (I used Oat)
• 1 tsp Baking Powder
• 1 tsp Vanilla Extract
• 150g Dairy-Free Chocolate Chips or Chocolate Chunks
Preheat the oven to 180C fan and line a baking tray with parchment paper.
In a bowl or mixer, cream the butter and sugars together.
Then add the flour, baking powder, milk and vanilla extract and mix well until a dough forms.
Once combined, add in the chocolate chips/chunks and mix until they are as evenly distributed as possible.
Place about a tablespoon of dough onto the lined baking tray and repeat until the tray is full (leave around 5cm in-between). If you prefer thicker cookies leave the dough as balls, but if you prefer thinner cookies, you can push them down with your hands or the back of a spoon to help create the thickness you want.
Bake in the oven for 10 – 12 minutes.
When they come out of the oven, they will be really soft, but they will harden as they cool! Leave them to harden on the tray for 5 minutes, then they should be solid enough to be moved onto the rack to cool completely. Or if you’re like me, most of them will be eaten warm!
• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes •