Chocolate chip cookies are for reals one of my favourites when it comes to baked goods. And when baked in individual skillets, these mini cast iron chocolate chip cookies really are the sweetest things ever.
I firmly believe that a cookie should be slightly crunchy on the outside, chewy on the inside and with that perfect balance of sweet and salty. It should also be quick to make, using a few simple, quality products.
It is perfection. I mean, it’s like a cookie in a tuxedo. All dressed up.
The mini cast iron chocolate chip cookies, for 2;
• 50 grams of flour
• 40 grams of muscovado sugar
• 25 grams of vegan butter
• 20 grams of dark chocolate, 80% or over
• 1/2 teaspoon pure vanilla bean paste
• 1/4 teaspoon baking soda
• 1 splash of vegan milk
• 1 generous pinch of sea salt
Heat up your oven to 175°C / 350°F.
Cream together the muscovado and butter until smooth.
Add vanilla, sea salt and chopped dark chocolate. Mix.
Now add in the flour and baking soda. Mix well.
Add milk a splash at a time until you have cookie dough.
Grab yourself a little bite of the dough, because you deserve it.
Now halve the dough and place it in two small skillets.
Bake the cookies for 8 minutes.
Let the cookies cool a bit and enjoy!
With vegan ice cream….
And, you know, maybe some chocolate fudge sauce… I mean, you would if you loved yourself, right? Why not go all out?
#YOLO. You know what, actually, I’m way to old to be saying that. My apologies. Moving on. Look at these! Ahh.
Don’t forget to share your #milkingalmonds recreations of these mini cast iron chocolate chip cookies on Instagram by using the hashtag. It’s kind of my favourite part.