Vegan Chocolate Chip Cookies
The best vegan chocolate chip cookie recipe EVER! Chewy edges, gooey center, rich chocolate and flaky sea salt.
- Prep Time: 15 minutes
- Bake Time: 12 minutes
- Total Time: 27 minutes
- Yield: 16 3-inch Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
1 cup vegan butter, softened
1 cup light brown sugar
1/2 cup granulated sugar
2 tablespoons nondairy milk
2 teaspoons vanilla extract
1 tablespoon cornstarch
1 teaspoon baking soda
3/4 teaspoon salt
2 1/4 cups all purpose flour
1 1/2 cups chopped dark chocolate (50-70%)*
flake sea salt for sprinkling (optional)
Instructions
- Mix: Cream together the softened vegan butter, light brown sugar and granulated sugar in a large bowl using an electric hand mixer or stand mixer until light and fluffy. This should take about 1 minute. Beat in the nondairy milk, vanilla, cornstarch, baking soda and salt until ingredients are evenly distributed. Beat in the flour until just combined. Do not over-mix. Fold in the chocolate.
- Chill: Cover the bowl of dough with plastic wrap and place in the refrigerator to chill for at least 1 hour. Prepared cookie dough can chill for up to 48 hours.
- Prep: While dough is chilling, preheat your oven to 350 degrees F (175 C) and line a baking sheet with parchment paper.
- Bake: Remove cookie dough from the refrigerator and place 2-3 tablespoon balls of dough onto the prepared baking sheet about 2 inches apart. Do not over-crowd the sheet! Bake for 11-12 minutes or until lightly golden. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
*Baked cookies will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month. Prepared cookie dough can also be frozen for up to 1 month.
*No need to use chopped dark chocolate! You can substitute any kind of nondairy chocolate chips you like.
Find it online: https://censoredbaker.com/vegan-chocolate-chip-cookies/
