Vegan Toffee & Choc Chip Cookies
Vegan Toffee & Choc Chip Cookies
~ Chewy cookies with melty pools of vegan chocolate and toffee ~
This. This is the only cookie recipe you will ever need. Crispy edges, chewy centre, pools of melted chocolate and toffee... This is heaven in a cookie. I have tested so many cookie recipes and most of them turn out cakey and not chewy. I have finally figured out how to get the perfect flat and chewy cookie! The trick is to use melted butter, light brown sugar, and aquafaba. You can also make these without the toffee if you like, but I definitely recommend adding it in for some extra texture and flavour.
They only take 10 minutes to make and only 12 minutes to bake! Once you try out this recipe, you will never need another cookie recipe again. There are no weird ingredients, and you probably have all of them in your cupboard already.
You can eat these straight out of the oven with some vegan ice-cream, or you can let them cool completely on their tray and then enjoy them. This recipe also goes well with some peanut butter chips in it, to make it a mega stuffed cookie :)
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Equipment and Ingredient notes
Equipment needed:
- Large mixing bowl
- Whisk
- Wooden spoon / spatula
- Measuring cups / kitchen scales
- Measuring spoons
- Cookie trays
- Cookie scooper
- Saucepan
Ingredient notes:
Butter - You can use your favourite plant-based butter, block or spreadable. This needs to be melted for this recipe, to ensure a chewy cookie.
Sugar - Make sure to use light-brown sugar rather than caster sugar, this will create a flatter, chewier cookie. I make my own light-brown sugar (1 cup caster sugar + 1 tbsp molasses/treacle) since all store-bought light-brown sugar is in plastic packaging.
Vanilla - I use vanilla bean paste, as it has a more authentic vanilla taste. Extract will also work fine. If you have ran out of vanilla, you can make them without it, but it adds a depth of flavour.
Sugar - You also use some caster sugar in this recipe. Granulated sugar will also work.
Aquafaba - This is chickpea water. Just drain the canned chickpeas and save the water residue, this is a common egg replacer, used in many vegan recipes.
Flour - Make sure to use plain flour for this, and DO NOT use self-raising! They are not the same, and if you use self-raising instead, your cookie will become cakey, and will not be chewy and flat.
Baking soda - This will help bind your cookie together. Remember, baking soda and baking powder are NOT the same. They will give very different results.
Salt - I use flaky sea salt.
Plant-based chocolate - One of my favourite vegan chocolates is cadburys plain chocolate. The packaging is also biodegradable! Vegan galaxy is also a good option.
Step-by-step Instructions
Step one (the toffee):
Place your vegan butter in a saucepan over medium heat until fully melted.
Add in your light-brown sugar and salt.
While whisking constantly, melt until it reaches the consistency of melted peanut butter.
Pour into a parchment paper lined baking sheet and spread evenly. Let set in the freezer until solid and chewy.
Chop into small pieces, ready to use in the cookies.
Step two (the dough):
In a saucepan, melt your vegan butter and let cool.
In a large mixing bowl, add your light-brown sugar, caster sugar, and melted butter.
Whisk until fully combined.
Now, add in your aquafaba and vanilla extract.
Whisk until combined.
Add in your flour, baking soda, and salt.
Mix with a wooden spoon or spatula until a dough forms.
Add in your chocolate and toffee chunks.
Fold in until combined.
Step three (baking):
With a cookie scoop or a spoon, make 12 equal cookie dough balls.
Place them onto 2 parchment paper lined cookie trays with enough space between them to allow them to spread out.
Place into the oven and bake for 12 minutes until golden and slightly crispy.
Let them cool completely on their trays and enjoy!
The History of Cookies
Cookies place of origin is in Persia where they date back as early as the 7th century AD. Persia was one of the first countries ever to grow and harvest sugar cane. Cookies are thought to have started off being an oven temperature tester. So many bakers would bake what are now known as 'cookies' to test if the oven temperature was right, before putting their baked good into the oven.
By the 14th century, cookies had spread through out the whole of Europe and were enjoyed by all levels of society, from royal cuisine to street venders.
Cookies were first introduced to America by the English in the 1600s. At this time, cookies went by many names like small cakes, seed biscuits, and tea cakes. Cookies got their name as we know it today in America.
Ingredients
Dough:
- 3/4 cups plant-based butter / melted (185g)
- 1 cup light brown sugar (200g)
- 1/4 cup caster sugar / granulated sugar (55g)
- 4 tbsp aquafaba (60ml)
- 1 tbsp vanilla paste / extract (14ml)
- 1 + 3/4 cups plain flour (215g)
- 1 tsp baking soda (5g)
- 1 tsp salt (6g)
- 1 cup plant-based chocolate chunks (160g)
Toffee:
- 1/2 cup vegan butter (113g)
- 1 cup light-brown sugar (200g)
- 1 tsp salt (6g)
Method
Toffee:
Put your vegan butter in a saucepan over medium heat until fully melted.
Add in your light-brown sugar and salt.
Melt and whisk continuously until the mixture reaches the consistency of melted peanut butter.
Pour into a lined tin and spread out.
Let cool in a freezer until fully set.
Cut into small pieces, ready to put into your cookies.
Dough:
Melt your vegan butter in a saucepan and let cool.
In a large mixing bowl, combine your melted butter, light-brown sugar, and caster sugar.
Then add your aquafaba and vanilla. Whisk together until combined.
Add in your flour, baking soda, and salt. Mix until a dough forms.
Add in your vegan chocolate chunks and toffee pieces.
Fold until combined.
With a cookie scoop, make 12 even cookie dough balls and place 6 on each parchment lined cookie sheet.
Place in your 180c (conventional oven) or 160c (fan oven) preheated oven and bake for 11-12 minutes until golden and slightly crispy.
Let cool completely until flat and chewy.
Enjoy!
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