There's nothing better than the smell of freshly baked cookies at home!
Why not try these indulgent golden delights with a cup of tea or coffee?
These vegan double chocolate chip cookies with a chocolate spread filling are the treat you've been waiting for.
Ingredients
160g Vegan Butter60g Natural Yogurt
150g Golden Caster Sugar
1 tsp Baking Soda
300g Plain Flour
75g Essential Chocolate Drops
1 tbsp Essential Chocolate Spread (Dark or Hazelnut your choice)
Method
1. Add soft butter, yogurt, golden caster sugar in to your mixing bowl. Mix at a medium speed for 2 minutes until thick and smooth. Add baking soda and mix.
2. Fold in the flour to the wet mixture. Once mixed pour in chocolate drops and a teaspoon of the Essential Chocolate Spread of choice.
3. Now shape the dough into a large ball, drop on to a sheet of tin foil. Wrap up and chill for 2-4 hours.
4. Preheat oven 30 minutes before baking at 180°C.
5. Take out chilled cookie dough. Tear off and shape a small doughball about the size of a ping pong ball. Make a dent in it and spoon a teaspoon of choocolate spread into the dent. Tear off a smaller piece of dough, place it on top of the filling to cover and seal the spread inside.
6. Place the filled cookie dough balls on to the greaseproof paper. Make sure there's about 4cm space between each one.
7. When you've filled your baking tray with cookie dough balls place it into the oven for 10-15 minutes.
8. Once the edges of the cookies are golden brown take out of the oven and cool for 10 minutes.
