Jess is a genuine baking genius so I felt confident that her recipe would be the perfect basis for mine. I simply swapped butter for vegan butter, egg for a cornflour (or arrowroot powder) substitute, added more flour and used dairy-free white, milk & dark chocolate.
The result was even more delicious than I could have hoped for…
“Yeah… I’m just gonna go ahead and take one of these…”
There are many different dairy-free white chocolate products out there and I’ve only tried a few for baking. Some don’t melt very well and tend to harden when exposed to heat – not ideal for a cookie.
The best one I’ve found so far in the UK is by ‘Choices’. It doesn’t melt as well as ordinary chocolate but once cooled, the texture is unchanged and you wouldn’t be able to tell it apart from real white chocolate.
These chocolate chips look promising too. You could also just leave out the white chocolate and use a mixture of dark chocolate and a dairy-free milk chocolate (I recommend ‘Moo Free’ bars) for a double chocolate chip cookie.
When making this recipe, I was a little concerned with how soft the dough is – almost like a cake mixture and how soft they look when they come out of the oven.
However, in Jessica’s post, she stated that once they cooled they would firm up and become the perfect texture.
And she wasn’t lying! You have to trust that the dough will result in a perfectly chewy cookie, neither too soft nor too crisp.