If you follow me on Instagram, you’ll know the slight ordeal I’ve had trying to create the best dairy free chocolate chip cookies… ever. I’ve had some really bloody dodgy batches (one completely inedible). I’ve messed about with quantities, ingredients, fridge times and mixing methods, to really varying levels of results.
Last week I decided to make some dramatic (to me) changes to the recipe, and wouldn’t you know it, I created the best. Now this isn’t just me being big headed (well, a little), my family have had to endure my creations; from the inedible, to the rock solid.
When creating your own recipes, it is a real labour of love. Sometimes they go right first time, Sometimes they are a massive epic fail and you wonder how on earth this can be fixed. Perseverance, research and food science are always your friends here!
So what have I done to create the best dairy free chocolate chip cookies? I reduced the margarine dramatically, baking time and sugar/ flour content. I was really struggling with the spreadyoutness of the cookies and also the texture just wasn’t quite right, it was a little too oily for my liking!
So, margarine levels are now 100g, plain flour is 185g, granulated sugar is 95g and light brown is now 150g. I also introduced an electric whisk in to add some umph which has really helped with the batters stability. You really do have to chill this batter down too. The longer it is chilled the firmer it is, and the less spread you’ll get!
Equipment Needed for Best Dairy Free Chocolate Chip Cookies
- Scales
- Microwave safe bowl
- Electric Whisk
- Ice cream scoop/ 2 spoons
The softest, easiest and tastiest dairy free chocolate cookies, ever!
- 100 g DF Margarine
- 150 g Light brown sugar
- 95 g Granulated sugar
- 5 ml Vanilla
- 1/2 tsp Salt
- 1 Egg
- 185 g Plain Flour
- 125 g Dark chocolate chips
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In a microwave safe bowl, melt your margarine.
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With an electric whisk, whisk in the sugars, vanilla and salt until thick.
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Whisk in the egg until slightly paler and well combined.
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Whisk in the flour, stopping when the mixture is well combined. The mixture should be quite supple.
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Fold in the chocolate chips.
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Place in the fridge for a minimum of 30 minutes, an hour is best, to firm up the dough.
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Once the dough is firmer, evenly spoon teaspoons (or small icecream scoops) of dough onto a lined baking tray. Press extra chocolate chips on top of the balls of dough.
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Bake at 170C for 11 minutes exactly. The cookies will be very pliable when they first come out of the oven, Leave them to cool and set on the baking tray for at least 10 minutes.