Chewy Chocolate Chunk Cookies

A key ingredient in these cookies is aquafaba, otherwise known as tinned chickpea juice. Simple drain a tin of unsalted chickpeas and collect the juice.

Ingredients

-1 cookies+

Metric

Method

1. 1

   Put the aquafaba into a small bowl and whisk for a couple of minutes until frothy.

   
2. 2

   In a separate mixing bowl, cream together the sugars, vegan margarine, vanilla extract, bicarbonate of soda and a pinch of salt, until fully combined. Then fold in the aquafaba until it’s fully incorporated. Finally, fold in the flour until fully incorporated, but avoid over-mixing otherwise the cookies will be a little dense.

   
3. 3

   Fold the chocolate into the cookie dough. Divide the dough into 12 evenly-sized pieces and roll each into a ball. Place on a chopping board or a plate and refrigerate for 30 minutes.

   
4. 4

   Preheat the oven to 180°C fan / 400°F and line two or three large baking trays with baking paper.

   
5. 5

   Place 4–6 balls on each baking tray and bake for 10–12 minutes, until slightly golden brown around the edges. Note: the cookies will feel soft when you first take them out of the oven but they will harden as they cool down.

   
6. 6

   Remove the cookies from the oven and leave to cool on the tray before placing them on a cooling rack. These are best eaten slightly warm!