♥ Perfect with an ice cold glass of coconut milk (Le BON lait!) ♥
Well, as I've said, I've gone cookie mad!!! These are simply another variation on my basic chocolate chip cookie but crammed full of dark and white chocolate chunks. I had to make these for my son who, although really liked the White Chocolate Lemon Macadamia Nut Cookies was begging me to make a "non-nut" cookie after I made the Dark Chocolate Orange Hazelnut Cookies. Seems the hazelnut was a nut step too far for the poor boy :-)
So, I opted for a double chocolate chunk cookie here and I've got to hand it the boy, I think these are my favourite so far. Un-Be-liev-able. For these I wanted a thinner, crisper cookie so used Vitalite instead of the Sunlite and they turned out perfect. Again, different vegan butters will yield different textures but they will all taste good! And, like the previous cookies these will work with regular granulated sugar instead of Golden Caster, it's just what I prefer here.
Double Chocolate Chip Cookies: makes 18
180g vegan margarine (3/4 cup)
140g golden caster sugar (2/3 cups)
1 tsp vanilla
200g plain flour (1 1/2 cups, level)
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
100g dark chocolate chips or chopped (2/3 cups)
100g vegan white chocolate buttons, broke into quarters (2/3 cups)
Preheat oven to 180C. Beat the margarine, sugar and vanilla until light and fluffy. Mix flour, salt, baking powder and baking soda together in a separate bowl. Stir dry into the sugar mixture with a spoon, until well blended then stir in chocolate. Drop with a tablespoon onto baking paper lined baking sheets and bake for 12- 15 minutes. They should be golden, particularly along the edges. Let cool on sheets for a few minutes to firm up then carefully transfer to a wire rack to cool.
Nutritional Information: per cookie if you get 18
Sat Fat: 3.4g