The Perfect Vegan Chocolate Chip Cookie

A perfectly chewy in the centre, crisp on the edge chocolate chip cookie

Done in 15 minutes

Serves 8

Dish by Mia Jacobs

Ingredients

For the cookie dough

100gvegan butter, softened

100glight brown sugar

100ggolden caster sugar

1 tspwhite miso

1 tspvanilla extract

1 tbspoat milk

175gplain flour

1/2 tspbaking powder

135gdark chocolate, roughly chopped

100goreos or biscoff cookies

a pinchflakey sea salt

Everyone needs a fool-proof chocolate chip cookie recipe and this one just happens to be vegan.

Method

Preheat the oven to 200 degrees or 180 fan. Cream together the butter and sugars. Beat in the miso, vanilla extract and milk until the mixture is fully combined and lighter in colour.

Add the flour and baking powder to the wet mix and bring together until a dough forms. Once the dough comes together, fold in the chocolate and crushed biscuits.

Form the dough into 6-8 balls, press a square of chocolate into the top of the cookie dough ball then place them on two lined trays (leaving space between them as they will spread out as they cook) and bake for 12 minutes.

Whilst they're still hot, re-shape if needed and sprinkle with flakey sea salt. Enjoy!

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.