Double Chocolate Cookies
By :Caro Fuentes
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Rating: 0
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Course Snacks
Browse Category Snacks
Cooking Technique Baking
Home Category Snacks
Cook Time 6 Minutes
Servings
4 Servings
Ingredients
  • cups (200 g) flour
  • ¾ cup (160 g) granulated sugar
  • 1 cup (150 g) chocolate chips
  • ½ cup (120 g) soymilk yogurt
  • 4 oz (120 g) vegan butter
  • ¼ cup (55 g) coconut sugar
  • ½ cup (40 g) unsweetened cocoa
  • 1 tsp (5 g) baking soda
  • 1 tsp Vanilla
Course Snacks
Browse Category Snacks
Cooking Technique Baking
Home Category Snacks
Cook Time 6 Minutes
Servings
4 Servings
Ingredients
  • cups (200 g) flour
  • ¾ cup (160 g) granulated sugar
  • 1 cup (150 g) chocolate chips
  • ½ cup (120 g) soymilk yogurt
  • 4 oz (120 g) vegan butter
  • ¼ cup (55 g) coconut sugar
  • ½ cup (40 g) unsweetened cocoa
  • 1 tsp (5 g) baking soda
  • 1 tsp Vanilla
Votes: 0
Rating: 0
Rate this recipe!
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Instructions
  1. Cream the butter with the two sugars.
  2. Add vanilla and soy yogurt, and beat.
  3. Separately, mix the flour, bitter cacao, and baking soda. And add with a sieve to the butter mixture and integrate with a spatula.
  4. Add the chocolate chips and mix.
  5. Use a measuring spoon to scoop 4 balls onto the Instant Vortex tray. Do not squash them; their size will decrease once baked.
  6. On the Instant Vortex control panel, press Bake, then set time to 6 Minutes and temperature to 355˚F (180˚C). Press Start .
  7. When prompted by the appliance, turn the food over.
  8. Once cooked, let cool on a rack and enjoy!
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