This recipe is another classic from Beige Donuts new e-cookbook “Beige Lockdown Bakes” which you can order on their facebook page. If you fancy some soft gooey goodness these bad boys are for you!
200g plain flour
1tsp baking powder
pinch of salt
75g soft brown sugar
130g dark chocolate
85ml sunflower oil
1 tsp vanilla extract
2tbsp water until all combined
4 tbsp plant milk
Preheat the oven to 175C.
Mix together all of the dry ingredients in a big bowl or food processor. (flour, baking powder, salt, soft brown sugar and caster sugar.)
Roughly chop 130g dark chocolate into chunks and stir through your dry ingredients.
In a separate bowl whisk together most of the wet ingredients (85ml sunflower oil, 1 tsp vanilla extract and 2tbsp water) until all combined. Then add to the dry ingredients and mix together!
Add 4 tbsp plant milk, one tablespoon at a time (you may not need it all) until your dough comes together but is not too wet and sticky.
Cover and pop in the fridge to chillax for at least half an hour.
It’s time to make these cookies! weigh out 75g cookie dough and roll into a ball and pop onto a lined baking tray. Repeat until all of the dough is used up! Also make sure they’re social distancing, as they’re going to need personal space to grow!
Bake for 15-18 minutes, until cookies are golden at the edges and not too crisp. Make sure you take a picture before you eat these and share it with Beige Donuts please!