Milk Chocolate Chunk Cookies
Milk Chocolate Chunk Cookies
I’ve always preferred milk chocolate but as a vegan you learn to like and then really appreciate semi sweet and dark chocolates. Over the last few years there have been companies putting out plant based milk chocolates that in my opnion are just okay. Most of them fail to get that creamy texture and finish you’d expect from a good milk chocolate.
And then there is Lovo Chocolate a relatively new brand that is producing vegan milk chocolates that are actually swiss made! They make four varieties of milk chocolate but I chose their hazelnut milk for these chocoalte chunk cookies. They’re perfectly crispy on the edges with a chewy center and filled with delicious chunks of vegan milk chocolate.
These cookies are just as delicious if you make them with vegan semi sweet chocolate chunks or even dark chocolate, in which case I would add a pinch of flaked salt to them before baking. These cookies are easy to make and the dough can be frozen to bake as you please any time a cookie craving hits.
Makes about 18 cookies
Ingredients
2 1/4 cups (300 g) Flour
1/2 cup (113 g) Vegan Butter (1 stick) at room temperature
1/2 cup (100 g) Light Brown Sugar
3/4 cup (150 g) Maple Sugar or sub Cane
1 tsp (5 g) Corn Starch
1 tsp (5 g) Baking Soda
1 tsp (5 g) Salt
2 tsp (10 ml) Vanilla
2 Tbsp (30 ml) Plant Milk
1 Flax Egg (1 Tbsp Flax meal mixed with 3 Tbsp Water)
1 cup (160 g) HazelnutMilk or other vegan Milk Chocolate chopped
Tip: You can scoop out and roll the dough into balls, place them on a tray and freeze them for 30 minutes - 1 hour. Once frozen place them in an airtight container and keep frozen for up to 3 months. Take out as many cookies as you want and bake! (Add an additional 1-2 minutes of baking time)
Note: If you like your cookies on the thinner side, give the balls a good push down before baking to help them spread.
Directions
1. Make the flax egg by mixing together the ground flax meal with water. Set it aside for 5 minutes to form a gel like texture.
2. In a stand mixer or by hand, cream together the butter and sugars for about 5 minutes or until it is fluffy and lighter in color.
3. Add in the flax egg, vanilla and plant milk and mix until combined.
4. In a large bowl mix together the flour, cornstarch, salt and baking soda. Slowly add it to the wet ingredients. Mix until combined.
5. Add in the chocolate chunks and mix through. (It may be easier to use a spatula and mix by hand to ensure everything is evenly distributed) Cover the dough and refrigerate for 2 hours before baking.
6. Using a small scoop or tbsp, scoop out 2 tbsp of dough and gently roll it into a smooth ball. Place on a lined baking sheet about 3 inches apart.
7. Bake at 350 for 15-17 minutes or until the edges are lightly browned. Let cool for 5 minutes before transferring to a wire rack. Allow them to completely cool before storing. Continue to bake the rest of the dough the same way or you can see freezing tip to the left for baking in the future.
