choc chip

These quick and easy choc-chip cookies are cooked in the microwave, so they're ready in just 30 minutes.

Crunchy choc-chip microwave cookies recipe

butter, chopped

4.40 gm vanilla extract

egg, lightly beaten

375.00 ml plain flour

59.40 gm firmly packed brown sugar

53.75 gm caster sugar

0.63 gm bicarbonate of soda

sea salt flakes

142.50 gm dark chocolate melts, halved

chocolate chips

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5756769710001&=domain=taste

5348771529001-5756769710001

Quick and easy to make thanks to a baking mix, these chocolate chocolate chip condensed milk cookies live up to their name.

Chocolate Chocolate Chip Condensed Milk Cookies

baking mix

sweetened condensed milk

semi-sweet chocolate chips

vanilla extract

butter

Pour the package of chocolate chips into a mixing bowl and heat them in the microwave at 30-second intervals, stirring after each, until smooth and creamy.

In a large mixing bowl, place all other ingredients (except for the additional cup of chocolate chips). Mix until well blended.

Fold in additional chocolate chips and mix again until they&#39;re just incorporated.

Drop spoonfuls of the soft dough onto an ungreased baking sheet and bake at 350 for 10-12 minutes.

Remove them from the cookie sheet and place them onto wire racks to cool before serving.

A simple deliciously more-ish ooey-gooey vegan chocolate chip cookies recipe - thick, chewy and super-chocolatey, they are a cookie lovers dream!

Oeey Gooey Vegan Chocolate Chip Cookies

white flour (all purpose)

sugar

salt

vegan butter (or coconut oil)

oat milk (or your favourite plant-based milk)

tsp vanilla extract

tsp baking soda

g chocolate chunks (dark (I used 70%))

nuts

Cream the butter and sugar together in a large freezer-safe bowl, until light and fluffy. You can use either a mixer or simply a wooden spoon to do this and mix the two together until you have a light yellow, fluffy mixture.* 

Add the rest of the wet ingredients (the milk and vanilla extract) to the bowl and mix well. 

Sieve the flour, baking soda and salt into the bowl. 

Fold the wet and dry ingredients together, try not to over-mix. 

Carefully fold in the chocolate and chopped/crushed nuts then move the bowl to the freezer for 30 minutes. **

Using an ice-cream scooper, scoop the dough into balls and place on a parchment paper-lined baking sheet. Make sure there's plenty of space between each cookie since they will spread. I was able to fit 6 cookies to a tray. 

The cookies are there ready to bake in the oven for 10-12 minutes at 165ºC/350ºF, till golden brown.

Let the cookies cool down on a baking rack.

Store in an airtight container for up to 3 days at room temperature or freeze for up to a month. Make sure to place a baking paper in between individual cookies in the freezer container to avoid them sticking together.

https://content.jwplatform.com/videos/MzzJJlV2.mp4

These vegan cookies are deliciously more-ish  and ooey-gooey. And it is so simple to make the cookies thick, chewy and super-chocolatey.

Vegan Chocolate Chip Cookies

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