Double choc chip cookies – Dairy Free

What to do in one bowl

• Preheat the oven to 350F and line a large baking sheet with parchment paper.
• Whisk together the flour, baking soda, baking powder, and salt in a large bowl. Set aside.
• Add the melted and cooled butter, brown sugar, and sugar. The butter mustn’t be hot, but it can be slightly warm. Whisk vigorously for 1-2 minutes until it becomes a paste-like consistency.
• Whisk in the egg and vanilla until smooth.
• Use a rubber spatula to fold to combine. Leave a few streaks of flour and pour in the chocolate chips. Continue to fold the dough until the chocolate chips are dispersed and the flour is completely blended in. Do not over-mix.
• Using an ice cream scoop, scoop five cookies onto the baking sheet and bake for 12-15 minutes (12 for a more gooey cookie, 15 more for a more well-done cookie). If you do not have a large scoop or prefer regular-sized cookies, scoop six cookies onto the baking sheet and bake for 10-12 minutes.
• The cookies are ready when they have a golden ring around the edge but are pale and puffed in the centre
• As soon as they come out of the oven, top with a few extra chocolate chips and sprinkle with sea salt.
• Let the cookies cool for about 20 minutes before eating. They’re best when they’re slightly warm and the chocolate chips are still melty. Enjoy!