Vegan Chocolate Chip Cookies
These vegan chocolate chip cookies are chewy on the inside with crisp edges and the perfect amount of sweetness!
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Servings: 24 cookies
Ingredients
- 78 grams (6 tbsp) melted vegan butter
- 90 grams (6 tbsp) walnut or pecan butter**1 or use more vegan butter
- 84 grams (½ cup - 1 tbsp) granulated sugar
- 84 grams (½ cup - 1 tbsp) brown sugar
- 3 tbsp soy milk
- 1 ½ tsp vanilla extract
- 240 grams (2 cups) all purpose flour
- ¾ tsp baking soda
- ¾ tsp baking powder
- ¼ tsp salt can omit if butter is salted
- 1 cup chocolate chips/chunks
Instructions
- To a large mixing bowl, combine melted butter and sugars. Add milk and vanilla and stir until well combined.
- Add flour, baking soda, baking powder, and salt (if using). Mix until a dough forms and no dry flour is left. Add a teaspoon or two of milk if your dough seems too dry.
- Stir in chocolate.
- Cover and transfer the dough to the fridge to chill for at least 30 minutes (up to 24 hours).
- Take the dough out of the fridge and let it come to room temperature while you preheat the oven to 350°F.
- Scoop about 2 tbsp of dough and roll into balls. Place 2-inches apart on a baking sheet.
- When the oven is ready, place the cookies in the oven and bake 10-12 minutes (longer for crispier cookies). Halfway through baking, take the cookies out of the oven and bang the pan on the counter a few times – this helps flatten the cookies and create that characteristic crackly top.
- Remove cookies from oven and bang the pan on the counter again. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
1) I like to use half vegan butter and half nut butter for a slightly thicker cookie with a toasty, nutty flavor.