Ingredients (12 cookies of approx. 85g)

• 🌱200g unsalted vegan butter
• 🌱180g light brown or white sugar
• 🌱85ml soy drink with 1 tbsp and 1/2 white vinegar
• 🌱2 tsp vanilla flavoring
• 🌱400g all-purpose or pastry flour
• 🌱16g baking powder
• 🌱4g baking soda
• 🌱170g chopped vegan dark chocolate
• 🌱1/2 tsp coarse salt

Elaboration

1. 🍪In a bowl, beat the butter, add the sugar and beat until combined
2. 🍪Add the vanilla flavoring, the soy drink with vinegar and continue beating
3. 🍪Add the flour, baking powder and baking soda. Beat until the cookie dough forms (it will be crumbly).
4. 🍪Add the chopped chocolate and salt, and knead by hand until a uniform dough forms
5. 🍪Make dough balls of approx. 85/88g, wrap them in plastic wrap and store in the freezer for about 30 minutes or 1 hour in the fridge
6. 🍪Preheat the oven to 170°C
7. 🍪Remove the cookies from the freezer/fridge, remove the plastic wrap and place them on a baking tray lined with parchment paper (I bake 4 or 5 cookies per batch)

1. 🍪Bake for 15/16 minutes at 170°C (top and bottom heat)
2. 🍪Once baked, let them cool on the tray for 5 to 10 minutes, then transfer them with a spatula to a rack to cool completely

I hope you like them and enjoy them 😋🍪🌱💚