Salted chocolate chip cookies

Salted chocolate chip cookies

Total: 1 hr 25 Min. | Active: 25 Min.
vegan, lactose-free
Nutritional value / piece: 317 kcal
, Fat: 17 g
, Carbohydrate: 37 g
, Protein: 2 g

If you were to ask me whether I would rather go without cookies or chocolate, I would most certainly say biscuits. Once I tried these cookies, however, I'm not so sure any more. In my opinion, they offer the best of both worlds. These chocolate chip cookies are wonderfully chocolatey thanks to the large chocolate chunks, which are surrounded by delicious, buttery cookie dough. They offer the perfect combination – crunchy on the outside and soft on the inside!


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Cookie dough

150g coconut oil, melted
230g cane sugar
1tsp vanilla sugar
60g coconut milk
200g white flour
½tsp baking powder
½tsp salt
150g dark chocolate, coarsely chopped

To shape the cookies

50g dark chocolate, coarsely chopped

To bake

½tsp sea salt
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How it's done

Cookie dough

Mix the oil, sugar, vanilla sugar and coconut milk in a bowl. Mix in the flour, baking powder, salt and chocolate. Cover the dough and chill for approx. 30 mins.

To shape the cookies

Using an ice cream scoop, create approx. 12 dough mounds on two baking trays lined with baking paper, leaving plenty of room between each cookie, flatten slightly. Decorate with the chocolate.

To bake

Approx. 12 mins. per tray in the centre of an oven preheated to 180°C. Remove, sprinkle with fleur de sel, cook for a further 3 mins. Remove from the oven, leave to cool completely on a cooling rack. Repeat the process with the second tray.

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