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 appropriate. Sometimes several, depending on the severity of the situation…
- 220g margarine, at room temperature
- 120g caster sugar
- 120g soft brown sugar
- 100ml OGGS Aquafaba
- 350g plain flour, sifted
- 1 tsp bicarbonate of soda
- 1 tsp vanilla extract
- 200g chocolate chips
- Preheat the oven to 180°C (160°C if using a fan oven)/ gas mark 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 Aquafaba and the remaining ingredients, other than the chocolate chips and continue whisking ’til you’ve formed a lovely thick dough.
- Add the dark chocolate chips into the mixture and stir thoroughly with a big spoon.
- 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.