Choc chip cookies

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Non-vegan chocolate cake generates 5.3 times more CO2e than vegan chocolate chip cookies, and crème brûlée generates 10.4 times more CO2e.

From Atiliay

Makes around 30 cookies

Ingredients

  • 1/4 cup soy milk
  • 1 teaspoon vanilla or vanilla paste
  • 340 grams dairy-free chocolate chips
  • 1 cup of softened soy margarine
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda (NOT baking powder)

Method

  1. Place the margarine, brown sugar and sugar in a medium bowl. In another medium bowl, place the flour, salt and baking soda.
  2. With a hand mixer, blend together the soy margarine and sugars.  Once blended, add the soy milk and vanilla.  Mix well; the mixture should be a creamy consistency.
  3. Add the dry ingredients to the creamy ingredients, mix with a hand mixer or a wooden spoon.  Fold in the chocolate chips.
  4. Drop spoonfuls of dough onto a greased or parchment paper lined baking sheet.  (I like to use a tablespoon to scoop up the dough and make them consistent in size.)  Bake at 180 C for about 8-10 minutes or until edges are brown.  If you like chewy cookies, take them out of the oven right as the edges turn light brown.