An Updated Cookie Recipe: Rewards with Double Choc-Chip Cookies

Its been a while since I've been able to bake leisurely. The other day felt like rewarding myself. I felt like rewarding myself because of a long, hard term. I felt like rewarding myself because I needed to push the poisonous toxic 'stress' out of my system. A "cleanse" if you will. But most importantly, I felt like rewarding myself because...

Motherf*cker I. Needed. COOKIES.

and chocolate. mmmh.

Usually when I bake, I never really think about the measurements, the ingredients etc. I kind of just rely on the possibly that I might be some secret baking genius (HAHA keep dreaming Clarissa). Now, this is because in the past, I've been able to get with it  - my family will LITERALLY eat anything I make. But like all human beings, the dissatisfaction inevitably occurs. You see, the taste is always good, BUT the texture is always WRONG. I've discovered a few things, in fact, the difference in using using liquid sugar and solid sugar. Solid sugar yields much better results. 

So, this time, I've decided to make it right. Because its about time I upped my game, my baking skills, and my standards. Plus, I had no choice anyway because I forced myself into making it for my FRIENDS rather than my family, because surely friends are harsher critics, are they not? Though my sister did still two, or perhaps three...

Nevertheless, I was pretty pleased with the results. So, friends, appreciate my critical measuring and effort, because I present you DOUBLE choc-chip vegan (yus they are vegan) cookies! oh yeah. Updated and much better. 

I adapted mine from this recipe
I've reverted to measuring by grams/scale, only because I had one on hand, and because they were much more accurate, but I will put cup measurements nonetheless. Or use this as a guide if you don't have a scale.
Now that I think about it, I used a lot of chocolate, so feel free to use less or if you want it healthier, just opt for dark chocolate. 
Can be kept for about 5 days in room temp, airtight container, but I assure you, it will be gone...

 Double Choc-Chip Cookies

Makes 18-20 


190g organic light cane sugar (about 4/5 cup, don't know if you can get that, but)
3 tbsp starch (I used tapioca)
90g coconut oil (about 2/5 cup can use other, preferably tasteless)
70g almond milk (between 1/4-1/3 cup)
1/4 cup almond butter
1 1/2 tsp vanilla extract

1/4 tsp baking soda
3/4 tsp baking powder
pinch of sea salt
320g flour (about 2 1/2 cups, I used organic all-purpose, whole-wheat and almond - ratio of 1/2 : 1/4 : 1/4), adding sprinkles more if too wet. 
200g Organic Chocolate (I used 100g Dark, 100g milk), roughly chopped into pieces.

Line your baking tray with parchment paper, and preheat the oven to 180 degrees/350 degrees (Farenheight). In a large mixing bowel, whisk together sugar and starch until evenly combines. Continue to whisk on low heat and gradually drizzle in coconut oil until mixture starts to thicken (about 30-40 sec). Add in almond milk, vanilla extract and almond butter until evenly incorporated. Set aside and let stand for about 1 minute. 

First add in baking soda, baking powder and salt and mix with a spatula, then gradually add in flour, a few increments at a time until fully combined. It should be a thick, not-very-sticky mix and should not stick to the spatula. Leaving about 1/4 cup, mix in chocolate - it will be a bit of an arm workout! Using a tablespoon, spoon out cookie mixture in hand, roll into balls and push flat onto baking tray. Top with extra chunky pieces of chocolate and bake for 10-11 mins. After, remove and cool for another 10 mins. After, transfer to a cooling rack and let complete cool. 


- So, I thought. 

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Potato, Coffee + Generally Food obsessed Brisbane Chick.