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Chocolate Chip Cookies

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…


PREP TIME 20 minutes
COOK TIME 10-12 minutes
SERVES Makes 20


  • 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


  1. Preheat the oven to 180°C (160°C if using a fan oven)/ gas mark 4 and line a baking tray with parchment paper.
  2. Using an electric whisk, cream together the margarine and both types of sugar until the grains dissolve and the mixture becomes paler.
  3. 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.
  4. Add the dark chocolate chips into the mixture and stir thoroughly with a big spoon.
  5. Pop in the fridge for 30 minutes.
  6. 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.
  7. Bake for 10-12 minutes. In this time, they should have turned golden, whilst retaining that crucial gooey centre.


Top Tips

  • 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.

Questions? Suggestions?

Get in touch with our Oggony aunt!