Vegan Espresso Chocolate Chip Cookies
Chewy espresso cookies loaded with dark chocolate chunks and topped with flaky sea salt.
- Prep Time: 20 minutes
- Bake Time: 10 minutes
- Total Time: 30 minutes
- Yield: 25 3-inch Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
1 c vegan butter
1 c light brown sugar
1/2 c granulated sugar
2 tbsp nondairy milk
2 tsp vanilla extract
2 tbsp instant espresso powder
1 tbsp cornstarch
1 tsp baking soda
3/4 tsp sea salt
2 1/4 c all purpose flour
1 1/2 c chopped dark chocolate (50-70%)*
flaky sea salt for sprinkling
Instructions
- Make Cookie Dough: Add vegan butter, light brown sugar and granulated sugar to a large bowl and cream together with an electric hand mixer until light and fluffy. This should take about 1 minute. Add nondairy milk, vanilla extract, instant espresso powder, cornstarch, baking soda and salt. Beat again until ingredients are evenly distributed. Beat in the flour until just combined. Do not over-mix. Stir in the dark chocolate.
- Chill: Cover bowl with plastic wrap and place in the refrigerator to chill for 1 hour or overnight. This step is important. Do not skip!
- Bake: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper. Using a 2 tbsp cookie scoop, place scoops of dough on prepared baking sheet 2 inches apart. Place baking sheet on center rack of preheated oven and bake for 10-12 minutes or until cookies begin to look golden around the edges. Sprinkle cookies with flakey salt. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat for remaining dough. Be sure to chill dough between batches.
Notes
*Cookies will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.
*If you don’t have any dark chocolate on hand you can substitute nondairy chocolate chips instead.
*I prefer to scoop my cookie dough prior to chilling. Once cookie dough has been prepared you can scoop out your dough, placing the unbaked cookies on a baking sheet. Cover the sheet with plastic wrap and place in the fridge to chill until you’re ready to bake.
*Do your cookies look misshapen? Take a 4-inch circle cookie cutter (or use the top of a large mug or glass) and gently swirl it around the cookies the minute they come out of the oven. They key is getting to them before they set. This will leave you with perfectly round cookies!
Find it online: https://censoredbaker.com/vegan-espresso-chocolate-chip-cookies/
