The Absolute Best Vegan Chocolate Chip Cookies
These vegan chocolate chip cookies are perfectly chewy, irresistibly chocolatey, and 100% vegan-friendly! Studded with gooey dark chocolate chips and a touch of flaky sea salt, they are an absolute crowd-pleaser.
Equipment
- Saucepan
- Mixing bowls
- Baking pans
- Silicone baking mats
Ingredients
- 1 ⅔ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon fine-ground salt
- ⅔ cup vegan butter
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ cup unsweetened soy milk
- 1 tablespoon vanilla
- ¾ cup chocolate chips
- Flaky sea salt optional
Instructions
- In a small or medium mixing bowl, whisk the all-purpose flour, baking soda, and salt together. Set aside.
- In a small saucepan, melt the butter over low heat until it’s completely liquified. Add it to another mixing bowl along with the granulated sugar and brown sugar.
- Whisk the butter and sugars together for 1-2 minutes until everything is fully incorporated and slightly airy.
- Add the soy milk (or another plant milk) and vanilla extract, then whisk the mixture again until it’s smooth.
- Transfer the dry ingredients to the bowl of wet ingredients and stir together with a spatula until just combined.
- Fold in the chocolate chips, then cover the bowl and chill it in the fridge for at least 4-6 hours but preferably overnight.
- Once the dough is chilled, preheat the oven to 350°F and line 2 baking pans with parchment paper or a silicone baking mat.
- Using a 2-tablespoon cookie scoop, form cookie dough balls and transfer them to the prepared baking pan, making sure to leave a few inches in between.
- Bake the cookies for 10-12 minutes, or until the edges are just turning golden but the centers are still soft (the time varies slightly depending on each oven, so keep an eye on them after the 9-minute mark).
- Remove the pan from the oven and smack it down a couple of times to flatten the cookies and create ripples. Sprinkle the tops immediately with flaky sea salt.
- Leave the cookies to cool for 5 minutes on the baking pan, then transfer them to a wire rack to finish cooling. Happy eating!
Notes
- Weigh your ingredients: If you remember nothing else, don’t skip weighing your ingredients! It is very important to have accurate measurements in baking to create consistent results.
- Spoon and level: If you don’t own a kitchen scale, scoop the flour into the measuring cup with a spoon and level it. Avoid scooping the flour straight from the bag or container to prevent adding too much.
- Don’t overmix the dough: Mix the batter until it’s just combined to keep the cookies tender and light.
- Chill the dough: This helps the cookies hold their shape, enhances the flavor, and prevents the dough from spreading too much while baking.
- Use a cookie scoop: A cookie scoop ensures the cookies will evenly bake at the same time. Plus, it helps create better ripples and texture in the dough as they cook.
- Leave enough space: Cookies spread as they bake, so make sure to leave a few inches between each dough ball on the baking sheet to prevent them from spreading into each other.
- Check your oven: Ensure your oven is correctly calibrated by using an oven thermometer. Even a slighttemperature difference can affect the outcome of your cookies. This is why it’s best to determine doneness by how they look rather than rely on a timeframe.
- Test a single cookie: If you're not sure of the oven temperature or baking time, bake a single cookie first to test. This can help you make any adjustments to the baking time or temperature if needed.
- Underbake slightly: The cookies will continue to cook on the hot baking sheet even after you take them out of the oven. Remove them from the oven when the edges are just turning golden brown and the centers are still soft.
- Rotate the pans: For even baking, rotate your baking sheets halfway through the baking time. This helps compensate for any hot spots in your oven.
- Line the pans: Don’t forget the parchment paper or silicone mats in this recipe! This prevents the cookies from sticking to the pan and ensures easy removal.
- The overall recipe time does not include chilling the dough.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1cookie | Calories: 211.5kcal | Carbohydrates: 30.4g | Protein: 1.6g | Fat: 9.3g | Saturated Fat: 3.3g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 2.7g | Trans Fat: 0.04g | Sodium: 201.1mg | Potassium: 59.4mg | Fiber: 0.4g | Sugar: 19.1g | Vitamin A: 392IU | Calcium: 19.8mg | Iron: 0.7mg
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