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
- 120g caster sugar
- 120g soft brown sugar
- 100ml OGGS® aquafaba
- 1 tsp vanilla extract
- 350g plain flour
- 1 tsp bicarbonate soda
- 1 tsp baking powder
- 1 heaped tbsp maple syrup
- 200g bar dark chocolate
- Preheat the oven to 180°c (160°c if using a fan oven) and line a baking tray with parchment paper or grease generously with butter/oil.
- Using an electric whisk, cream together the butter and the sugars until the grains disappear and the mixture stiffens. There’s a slight danger of over whisking at this point, so keep it on a low speed.
- Whisk up the Aquafaba until it is pale and frothy and add it to the creamed sugar and butter with the remaining wet ingredients and mix.
- Combine the dry ingredients and mix well.
- Crumble the dark chocolate chips, either cutting them or smashing them with a rolling pin. We prefer the latter technique to get odd shapes and sizes! Pop the chocolate pieces into the mixture and make sure they are evenly distributed.
- Using two teaspoons, spoon out six cookies per tray, the size of gold balls – they tend to spread out a lot.
- Bake for 10 minutes. In this time, they should have gone golden brown, 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 or the fridge. If you haven’t already eaten them, they will last up to ten days. Whilst you can freeze them for up to a month, they tend to dry out and stiffen up slightly.