5 Ingredients or Fewer

My enduring chocolate chunk cookies

July  5, 2020
0 Ratings
Photo by Elina
  • Prep time 10 minutes
  • Cook time 15 minutes
  • Makes 12
Author Notes

Since I was a young child, beside my mother in the kitchen as I watched her cook and bake was my favourite place to be. She has always been known to be a wonderful baker, and her influence led me to have a creative outlet in cooking and baking as well. This cookie recipe is the first baked treat that I discovered and perfected on my own, when I was 10 or 11. Since then this cookie has been referred to as "Elina's chocolate chunk cookies" at my house, and this is still true 10 years later. This recipe has grown with me through my transition to veganism a few years ago, it endured my modifications to fit my lifestyle and remains my family's much-loved "Elina's chocolate chunk cookies". —Elina

What You'll Need
  • 150 grams All-purpose flour
  • 100 grams Vegan butter (the stick kind - I recommend Miyoko's)
  • 50 grams Cane sugar
  • 50 grams Dark chocolate chunks
  1. Preheat the oven to 180°C/350°F, and line a baking sheet with parchment paper
  2. Let the vegan butter soften in a large bowl at room temperature, not melting but a spreadable consistency
  3. Add the flour and sugar to the bowl, and evenly incorporate the ingredients by rubbing them together between your hands until the dough resembles breadcrumbs and the butter no longer sticks to your fingers
  4. Add the chocolate chunks and bring the dough together into a ball. Take golf-ball sized amounts of dough, roll it between your hands, and flatten into a disc. Line them up on your baking sheet, this should make around 10 to 12 cookies
  5. Bake in the preheated oven for 15 minutes

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