Since discovering dairy-free white chocolate, I’ve had the idea to recreate one of my favourite cookies: the Triple Chocolate Chip Cookie!


These chocolate chips look promising too. You could also just leave out the white chocolate and use a mixture of dark chocolate and a dairy-free milk chocolate (I recommend ‘Moo Free’ bars) for a double chocolate chip cookie.

There are many different dairy-free white chocolate products out there and I’ve only tried a few for baking. Some don’t melt very well and tend to harden when exposed to heat – not ideal for a cookie.

VEGAN TRIPLE CHOCOLATE CHIP COOKIE RECIPE
Chewy, chocolatey cookies. Even non-vegans will LOVE these.



INGREDIENTS

  • 110 g / 1/2 cup vegan butter such as Vitalite, Pure or Earth Balance
  • 200 g / 1 cup light brown sugar
  • 1 tbsp cornflour mixed with 1 tbsp water
  • 1 tsp vanilla extract
  • 180 g / 1 1/3 cup + 1 tbsp plain flour
  • Pinch of salt
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 3 tbsp cocoa powder
  • 100 g 1/2 cup mix of dairy-free milk and dark chocolate, chopped into small chunks (I used Moo Free)
  • 100 g 1/2 cup dairy-free white chocolate, chopped into small chunks (I used Choices)

INSTRUCTIONS

  1. Preheat the oven to 190 C / 375 F. Line two large baking trays with parchment paper.
  2. Cream the vegan butter, sugar and vanilla together until light and fluffy. Add the cornflour mixture and mix in.
  3. Add the flour, pinch of salt, baking powder, bicarbonate of soda and cocoa powder and mix until thoroughly combined.
  4. Fold in the chocolate so it's evenly distributed in the dough.
  5. Roll the dough into approximately 16 balls, about the size of a golf ball. If the dough is too soft or sticky to roll in your hands, refrigerate it for half an hour first.
  6. Place on the baking trays with plenty of space between them then flatten the balls slightly with your palm.
  7. Bake for 10-12 minutes. The cookies will appear very soft but do not be tempted to overcook them.
  8. Once the cookies are baked, allow to cool on the trays for 5-10 minutes before transferring to a cooling rack.
  9. These cookies can be stored in an airtight container for up to 2 days.