Vegan chocolate chip & hazelnut cookies

Name: Vegan chocolate chip & hazelnut cookies
Total time: 660 s
Yield: 24 - 36 (depends how big they are)
Cuisine: British
Ingredients: 120 g Granulated sugar; 75 g Dark brown sugar; 75 g Light brown sugar; 250 g Unsalted vegan butter (Room temperature); 1 1/2 teaspoons Vanilla extract; 1/2 teaspoon Bicarbonate of soda (baking soda); 1/2 teaspoon Baking powder; 1 pinch salt; 300 g Plain (All-purpose) flour; 150 g Vegan dark chocolate chunks (or chips if you prefer)50; 50 g Chopped hazelnuts; 1-2 tablespoons Almond milk (or milk of your choice)

Sydney Luxford @cook_24686862

Recently becoming a vegan has made me miss baked goods such as chocolate chip cookies. I have tried many recipes from many sources but they never turned out as good as I'd hoped; so I decided to make my own to share with everyone and these are the perfect cookie (in my opinion). You can bake them all at once for a party of you can put them in the freezer to save them for a rainy day!

Sydney Luxford @cook_24686862

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Ingredients

8-11 minutes

24 - 36 (depends how big they are)

120 gGranulated sugar
75 gDark brown sugar
75 gLight brown sugar
250 gUnsalted vegan butter (Room temperature)
1 1/2 teaspoonsVanilla extract
1/2 teaspoonBicarbonate of soda (baking soda)
1/2 teaspoonBaking powder
1 pinchsalt
300 gPlain (All-purpose) flour
150 gVegan dark chocolate chunks (or chips if you prefer)50
50 gChopped hazelnuts
1-2 tablespoonsAlmond milk (or milk of your choice)

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Steps

8-11 minutes

1

Line a baking tray and set aside.
2

In a bowl, briefly mix together the dry ingredients (flour, salt, bicarbonate of soda and baking powder). Set this aside.
3

In a stand mixer or a large bowl add butter, sugars and vanilla and mix until fully combined.
4

Slowly add your dry ingredients to the butter mixture (1/3 of the mix at a time) and mix until just incorporated. At this point your dough will be a little crumbly, do not worry, it will come together in the next step!
5

Add in milk 1/2 a tablespoon at a time (so it doesn't make the dough too runny) and mix until your dough is at cookie dough texture.
6

Fold in chocolate chunks (or chips) and chopped hazelnuts until evenly dispersed in the mixture.
7

Using a cookie scoop or a tablespoon, scoop your dough into balls and place on the baking tray. Don't worry about spreading them out, they aren't going in the oven yet.
8

Place tray in the fridge for 30 minutes - 1 hour to allow the dough to hydrate.
9

Before removing the dough from the fridge, preheat your oven to 180C/350F and line 2 more baking trays.
10

When dough has chilled in the fridge, transfer dough balls to the trays and leave enough room in between each one to allow room for spreading.
11

Bake for 8-11 minutes or until golden brown, when removed from the oven the cookies will be soft and look under-baked so do not remove tray or touch.
12

Let cookies cool for 10-15 minutes on the baking tray and then transfer to a cooling rack to cool completely, if you wish.