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Chocolate chip cookies

Chocolate chip cookies




9 cookies


180C • 12 min.


30 x 40cm


  • 50g Brown sugar
  • 50g White sugar
  • 50g Canola or sunflower oil
  • 2 tbsp Unsweetened soya milk
  • 1/2 tsp Pure vanilla extract

  • 100g White flour
  • 80g Dark chocolate 70%
  • 1/2 tsp Baking powder
  • 1/4 tsp Bicarbonate of soda (US: baking soda)
  • 1/8 tsp Salt (a good pinch)


  1. Add the two types of sugar, the oil, the soya milk and the vanilla in a bowl
  2. Mix well until the sugar is completely dissolved
  3. In another bowl, add the flour, baking powder, bicarbonate of soda and salt
  4. Pour the liquid part onto the flour mixture and gently incorporate
  5. As soon as the flour has absorbed most of the liquid, add the chocolate
  6. Leave to rest in the fridge for at least a few hours
  7. Form balls of 40g each and rest in the fridge again at least 30 minutes
  8. Bake at 180 for 12 minutes: the biscuits will be quite soft as soon as they are cooked. This is completely normal and appropriate method for a crunchy outside and softer centre


The stronger the flour (protein), the more the cookies will be compact and will not be able to expand on the tray. I recommend using a flour with a maximum of 10g of protein for this type of recipe

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