170 g all-purpose flour

60 unsweetened dutch process cocoa

1 tsp baking soda

1/2 tsp salt

160 g granulated sugar

220 g vegan butter

2 tsp pure vanilla extract

1 tbsp unsulfured molasses

60 ml non-dairy milk

175 g vegan chocolate chips

Preheat the oven to 180 C.

In a large mixing bowl, sift together flour, cocoa, salt, baking soda and set aside.

In a separate bowl cream the vegan butter with a hand mixer until smooth and fluffy. Alternatively you can do this in a stand mixer.

Then add sugar, vanilla, and molasses and beat until fluffy for 1 to 2 minutes.

Gradually add in the non-dairy milk while mixing and continue beating until well combined. - Add the wet ingredients to the dry ingredients and mix well using a wooden spoon or spatula. Before it’s totally combined, stir in chocolate chips. If using a stand mixer, gradually add in the dry ingredient mix and chocolate chips to the bowl while beating on low and continue until well combined.

Use 2 heaping tablespoons of cookie dough per cookie and roll it into a ball, then flatten the cookie slightly using a hand onto parchment lined baking sheets. Pressing them just a tad will help them spread a bit while baking and make a better looking cookie. They need space between them for spreading while baking!

Bake for 10 minutes one sheet at a time on the middle rack.