Recipe makes around 12 to 14 cookies.
230g vegan butter 260g plain white flour 200g dark brown sugar 65g white sugar 2 tbsp ground chia seeds 6 tbsp water 1 tsp vanilla extract 1 tsp bicarbonate of soda half tsp baking powder half tsp salt 200g chocolate (chopping into chunks) Method:
Start by mixing your chia seeds and 6 tbsp water together to create a vegan egg substitute.
Leave to one side while you prepare the rest of the ingredients. Melt the butter in a saucepan over medium heat, continuously stir until it is completely melted and foam starts to appear on the surface (this should take about 5 minutes).
Pour into a large bowl and allow to cool. In another bowl, mix the flour, salt, bicarbonate of soda and baking powder together thoroughly. Once the butter has cooled slightly, add both sugars in with the butter.
Use an electric hand mixer (or some serious elbow grease) to beat for about 1 minute. By this point your vegan egg should have thickened considerably and have a gel like texture.
Add it to your butter and sugar mixture with the vanilla and mix again for a minute or two, until the mixture begins to thicken.
Slowly add your dry ingredients into the bowl and mix gently until everything is fully incorporated
Mix in your chocolate chunks. Cover the bowl and place into the fridge for at least 1 hour but overnight is optimal. Preheat your oven to 180 degrees celsius.
Using an ice cream scoop or large spoon, portion out roughly 12 balls of cookie dough onto a baking tray lined with baking paper.
Make sure to leave at least 5cm space between each cookie as they will spread, (refrain from flattening them).
Bake for 15 to 17 minutes until the edges are slightly golden.
Leave to cool completely, and enjoy! x