Vegan White Chocolate Chip Cookies –
Crisp, Chewy & Perfectly Sweet
Equipment
- 2 Baking Trays
- 1 Grease Proof Paper
- 1 Mixing Bowl
Ingredients
- 120 g dairy-free butter or margarine, softened
- 90 g caster sugar
- 60 g light brown sugar
- 1 tsp vanilla extract I love using Taylor & Colledge Vanilla Bean Paste for the perfect vanilla hit
- 180 g plain flour
- 1 tsp bicarbonate of soda
- 1 tbsp dairy-free milk plus a little extra for brushing
- 4 25g dairy-free white chocolate buttons Asda’s vegan white chocolate buttons are my go-to – they melt perfectly and have a lovely creamy flavour
Instructions
- 1. Preheat and PrepPreheat your oven to 180°C fan / 200°C / 400°F / gas mark 6. Line two baking trays with greaseproof paper.
- 2. Cream the BaseIn a mixing bowl, cream together the softened butter, caster sugar, light brown sugar, and vanilla extract. You can use a wooden spoon or a stand mixer with a paddle attachment.
- 3. Add the Dry IngredientsSift the flour and bicarbonate of soda into the bowl. Mix until combined. Add the tablespoon of dairy-free milk and stir until you have a thick cookie dough. (Don’t worry if it feels quite thick – that’s exactly what you want.)
- 4. Shape the CookiesScoop the dough into 10 equal portions (about 1 heaped tablespoon each) onto greaseproof paper. Place them evenly on the lined trays, leaving plenty of room as they’ll spread while baking. Press the white chocolate buttons gently into the tops to flatten the dough slightly.
- 5. Milk Wash and BakeBrush a little dairy-free milk over the tops for a golden finish. Bake in the centre of the oven for 10 minutes. The edges will be firm but the middles will still look soft – they’ll firm up as they cool.
- 6. Cool and EnjoyAllow the cookies to cool on the tray before transferring them to a wire rack. Enjoy while still slightly warm for maximum gooeyness.