Ingredients
Dry
- 2.25 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
Other
- 1.5 cups Vegan chocolate chips
Wet
- 0.75 cups Vegan butter (softened)
- 0.75 cups Brown sugar (packed)
- 0.5 cups Granulated sugar
- 1.5 teaspoons Vanilla extract
- 2 tablespoons Plant milk (e.g., almond, soy)
Method
- 1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- 2. In a large bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until light and fluffy.
- 3. Beat in the vanilla extract and plant milk until well combined.
- 4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- 5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- 6. Fold in the vegan chocolate chips until evenly distributed.
- 7. Optional but recommended for best results: Cover the dough and chill in the refrigerator for at least 30 minutes, or up to 24 hours.
- 8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- 9. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- 10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- 11. Enjoy warm or at room temperature!
Chef's notes
Chilling the dough helps to prevent spreading and results in a chewier cookie. For an extra touch, sprinkle with a pinch of flaky sea salt immediately after baking.