Lupin Chocolate Chunk Cookies
Sometimes all you want is a nice, gooey chocolate chip cookie. Oftentimes you may stop yourself from actually having a cookie. Because calories, right? Well, wrong! If they are these cookies ;)
Photo credits and recipe by FruxField
Recipes makes 25 medium-sized cookies
|Unsalted butter, room temperature||120g|
|Light brown sugar||40g|
|Vanilla paste||1 tablespoon|
|Egg||2 large (~120-140g total)|
|All purpose flour||100g|
|Baking soda||½ teaspoon|
|Dark chocolate (at least 80%), chopped into 1cm chunks||200g|
|Cacao nibs (optional)||80g|
1. Preheat oven to 180°C. Line baking tray with baking paper/ silicone baking mat.
2. Add butter and brown sugar into bowl, mix with hand mixer or stand mixer until light and fluffy. Add vanilla paste and egg, one at a time. Mix well.
3. Add sifted flour and baking soda to the mixture. Mix until fully combined.
4. Fold chocolate and cacao nibs into the mixture with a spatula.
5. Scoop mixture with a tablespoon (for medium-large cookies)/ teaspoon (for small cookies) and drop on baking tray. Place mixture about 5cm apart.
6. Bake for 10 minutes. Remove from oven immediately and let cool on pan before transferring onto cooling rack.
7. Have cookies with a glass of milk or calcium-fortified plant based milk (eg. almond, rice, soy milk). Best when they are still slightly warm for a gooey molten centre!
Cacao nibs add a sugar-free nutty crunch and an extra boost of fibre. For a fully vegan recipe, switch butter to plant margarine and replace egg with a mixture of 1 tablespoon of ground chia seeds to 3 tablespoons of water.