A good chocolate chip cookie recipe really is a staple. Whether you’re on top of the world or feeling blue, a cookie is always a good idea. Sometimes several, depending on the severity of the situation…
- 100ml OGGS® Whole Egg Alternative
- 220g margarine, at room temperature
- 120g caster sugar
- 120g soft brown sugar
- 350g plain flour, sifted
- 1 tsp bicarbonate of soda
- 1 tsp vanilla extract
- 200g chocolate chips
- Preheat the oven to 160°C Fan (180°C / Gas 4) and line a baking tray with parchment paper.
- Using an electric whisk, cream together the margarine and both types of sugar until the grains dissolve and the mixture becomes paler.
- Whilst continuing to whisk the margarine and sugar, pour in the OGGS® Whole Egg Alternative and the remaining ingredients, apart than the chocolate chips and continue whisking 'til you've formed a lovely thick dough.
- Next stir in the chocolate chips until they are evenly distributed.
- Pop in the fridge for 30 minutes.
- Using two teaspoons, gather spoonfuls of the dough and roll them into little balls, each roughly the size of a golf ball. Spread them out on a baking tray, about 6 per tray as they tend to spread out a lot.
- Bake for 10-12 minutes. In this time, they should have turned golden, whilst retaining that crucial gooey centre.
- Let the cookies cool fully before you try and move them! Because they’re so gooey in the middle, they can easily break when still warm.
- Store in a tightly sealed container. If you haven’t already eaten them, they will last up to ten days.
- You can also make this dough the day before, just keep in the fridge overnight!