Description
Indulge in these chewy and soft vegan chocolate chip cookies, crafted to be decadent yet simple, perfect for any gathering.
Ingredients
- 2 1/4 cups (280 g) all-purpose flour or gluten-free 1:1 baking flour, sifted and spooned & leveled
- 1 tbsp cornstarch or arrowroot starch
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2/3 cup (150 g) salted vegan butter, melted and cooled to room temperature
- 2/3 cup (135 g) light brown sugar
- 1/2 cup (100 g) organic granulated sugar
- 1/3 cup (85 g) dairy-free yogurt or unsweetened applesauce, room temperature
- 1 tbsp vanilla extract
- 1 cup (170 g) vegan chocolate chips (semi-sweet or your choice)
Instructions
- Prepare the baking sheet by lining it with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and sea salt.
- In a large bowl, combine the melted vegan butter, light brown sugar, organic granulated sugar, dairy-free yogurt, and vanilla extract and whisk until smooth.
- Gradually add the flour mixture into the wet mixture, folding carefully until just combined.
- Gently fold in the vegan chocolate chips until evenly distributed.
- Chill the dough for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- Using a cookie scoop, roll about 1.5 tablespoons of dough and place on the prepared cookie sheet.
- Bake for about 10 to 12 minutes until lightly golden around the edges.
- Let the cookies cool on the sheet for 10 minutes before transferring to a cooling rack.
- Optional: Sprinkle a bit of sea salt on warm cookies for enhanced flavor.
Notes
For best results, chill the dough and use room temperature ingredients. Store cookies in an airtight container for freshness.