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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 minutes
SERVES Makes 20


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Combine the dry ingredients and mix well.
  5. 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.
  6. Using two teaspoons, spoon out six cookies per tray, the size of gold balls – they tend to spread out a lot.
  7. Bake for 10 minutes. In this time, they should have gone golden brown, 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 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.


I want some please!

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