Archive: Dairy-Free Choco Chip Cookies (2020)

During this quarantine, I made chocolate chip cookies a few times, including on Mother's Day, using a recipe I believe works incredibly well. It is a straightforward procedure; however, it works in a way that the formula creates a soft and chewy cookie that is also sweet and pleasurable for indulgence. You could treat yourself while watching TV, or listen to music with a cup of coffee or tea (I enjoy peppermint).​

I initially prepared these cookies with Mother's Day in mind, and wrapped them neatly in pastel pink tissue paper, with a ribbon. I made them again for my family because they are so simple to bake. They are hot and can be consumed with vanilla ice cream.

Dairy-Free Choc0 Chip Cookies

Serves 12

Ingredients

1/2 cup of granulated sugar (100g)

3/4 cup of brown sugar (165g)

One teaspoon of salt

1/2 cup of unsalted butter (115g), melted

One teaspoon of vanilla extract

1 1/4 cups rice flour (300g)

One egg

One teaspoon of baking soda

4 oz milk chocolate chunks (110g)

4 oz dark chocolate chunks (110g)

- Whisk the sugars, salt, and butter into a paste in a large bowl

- Whisk the egg and vanilla until light ribbons fall off the whisk

- Sift in the flour and baking soda, then mix with a spatula

- Fold in the chocolate chunks, then chill the dough for at least 30 minute to overnight

- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet

- Bake for 12-15 minutes, or until the edges begin to brown

- Cool before serving

I hope you enjoy <3

These cookies are fun and simple to bake, and everybody enjoys them. They are easier to commute with than cake (my mum took hers to work) and can be consumed at home.