Vegan Soft Chocolate Cookies

Name: Vegan Soft Chocolate Cookies
Yield: About 30 servings
Ingredients: 1 1/3 cups all-purpose flour (about 170 grams); 1 teaspoon vanilla extract; 1/2 teaspoon baking soda; 1 pinch salt; 1/4 cup unsweetened cocoa powder (about 25 grams); 1/2 cup margarine, at room temperature (about 115 grams); 3/4 cup sugar (about 150 grams); 1/4 cup brandy (about 60 ml); 1 teaspoon vinegar; 5.3 oz (150 grams) semisweet chocolate chips

lianaki @lianaki

Άγιος Νικόλαος Κρήτης

This recipe is from the internet and was created by Sofi.

lianaki @lianaki

Άγιος Νικόλαος Κρήτης

This recipe is from the internet and was created by Sofi.

Saved

Ingredients

About 30 servings

1 1/3 cupsall-purpose flour (about 170 grams)
1 teaspoonvanilla extract
1/2 teaspoonbaking soda
1 pinchsalt
1/4 cupunsweetened cocoa powder (about 25 grams)
1/2 cupmargarine, at room temperature (about 115 grams)
3/4 cupsugar (about 150 grams)
1/4 cupbrandy (about 60 ml)
1 teaspoonvinegar
5.3 oz (150 grams)semisweet chocolate chips

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Steps

1

Sift the flour, cocoa powder, vanilla, salt, and baking soda into a bowl and set aside.
2

In a mixer on high speed, beat the margarine with the sugar until light and fluffy.
3

Reduce the speed and add the vinegar and brandy, mixing until combined.
4

Add the sifted dry ingredients and mix on low speed until just combined.
5

Stop the mixer, add the chocolate chips, and stir with a spoon to distribute evenly.
6

The dough will be soft and creamy, like a whipped buttercream.
7

Scoop spoonfuls of the dough and place them on a baking sheet lined with parchment paper, leaving plenty of space between them as they will spread. (Using two spoons makes this easier.)
8

Bake in a preheated oven at 350°F (180°C) for only 8-9 minutes! When you take them out, let them cool on the baking sheet. They will seem very soft and fragile at first, but once cooled, they firm up and become delicious soft cookies.