The Best Chocolate Chip Cookies

Ingredients

• 1 cup Dark vegan chocolate (70%) cut in chunks (approx. 150g)
• 1/4 cup Vegan Milk Chocolate (50%) cut in chunks (approx. 50g)
• 1/2 cup Raw Cane Sugar (known as Turbinado Sugar or Blond Cane Sugar)
• 1 cup Brown Sugar
• 1 cup Bread Flour
• 3/4 cup All-purpose Flour
• 1 cup Margarine / Non-dairy butter (Firm one not soft)
• 2 tsp Nut butter (I used a mix of 4 nuts butter but any kind will work.)
• 2 tsp Potato starch
• 1 tsp Baking soda
• 1 tsp Espresso powder
• 2 tsp Vanilla extract
• 2 tsp Salt (Kosher or Sea Salt)
• 1/4 cup Vegan dark chocolate cut in chunks
• Flake salt

Instructions

1. 1

   In a bowl, cream the margarine, sugars, nut butter, vanilla and salt with a whisk.

2. 2

   In another bowl, sieve the flours, espresso powder, baking soda and starch. Mix.

3. 3

   Add the dry mix into the creamed mix bowl. Gently mix with a spatula.

4. 4

   Add the Chocolate chunks and gently mix.

5. 5

   Form 12 balls with a large spoon or an ice cream scoop. Place them onto a baking sheet.

6. 6

   Refrigerate the dough during 30mn.

7. 7

   --- Baking ---

8. 8

   Pre-heat your oven at 180°C / 350°F.

9. 9

   Once the oven is warm, place 6 cold cookie balls on a baking tray. Make sure you have enough space between each one (4-5 cm / 1.5-1.9 in).

10. 10

    Set up the alarm for 9 mn. During this time, prepare some chocolate chunks. At 9 mn: place some new chunks onto the cookies. They are not cooked yet and should be still quite ball-shaped.

11. 11

    Close the oven and cook again for 4 mn.

12. 12

    Remove the baking tray for the oven and place the cookies on a cooling rack.

13. 13

    Add a small pinch of flake salt on top of each cookie.

14. 14

    Repeat the baking instructions for the next batch.