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Chewy Chunky Chocolate Chip Cookies
There are cookies, and then there are soft and chewy cookies. Lucky for you, these fall in the latter category.
Thought you couldn’t make chewy cookies without eggs and butter? Think again. A few weeks back we heard a rumour that oil and water could mimic the qualities of eggs and butter in cookies. We usually like to stay out of gossip, but as serious cookie enthusiasts, we felt it was our duty to put it to the test. Let’s just say we weren’t disappointed. These cookies are chewy on the inside and crisp around the edges, just as they should be. Snatch the recipe below.
Ingredients (makes 16-18 cookies):
2 cups flour
1 tsp baking powder
1 tsp baking soda
½ tsp fine sea salt
½ cup sugar
½ cup packed light brown sugar
½ cup + 1 tbsp rapeseed oil
¼ cup water
1 tsp vanilla extract
1 ¼ cups dark chocolate chunks
Combine flour, baking soda, baking powder and sea salt in a bowl. Mix to combine.
In a separate bowl mix the sugars and oil until fully combined. Add in the water and vanilla extract and mix again. Slowly incorporate the flour, little by little. Fold in the chocolate chunks.
Let chill in fridge for at least 1 hour (but preferably overnight).
Pre-heat oven to 180˚C. Roll into balls and lay onto baking tray, about 2 inches apart from each other. Bake for 11-12 minutes, until the edges are golden (not browned). As these cookies will harden slightly whilst they cool, make sure to not over-bake them.
Let cool and enjoy!