The Perfect Vegan Chocolate Chip Cookie
Everything you want in a chocolate chip cookie —crispy on the outside, chewy in the middle, and with puddles of gooey dark chocolate.
Ingredients
- ½ cup vegan butter, melted (1 stick of butter, melted)
- ½ cup (102g) packed dark brown sugar
- ¼ cup (52g) granulated sugar
- 2 tbsp non-dairy milk
- 2 tsp vanilla extract
- 1 ¼ cup (173g) all-purpose flour
- 1 tbsp corn starch
- ½ tsp baking soda
- ¾ tsp kosher salt
- 4-5 oz. bittersweet (60-70%) chocolate bar, roughly chopped
Instructions
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In a large mixing bowl, use a handheld mixer to combine butter and sugars until creamy. Beat in the non-dairy milk and vanilla extract.
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Add flour, corn starch, baking soda, and salt. Combine on low speed until a soft dough forms. Fold in chopped chocolate. Cover bowl with plastic wrap and refrigerate for at least 1 hour (ideally, overnight).
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Preheat the oven to 350°F. Use a 1.5 tbsp cookie scoop to portion out dough on to a lined baking sheet. Evenly space out cookie dough on to two lined baking sheets.
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Bake for 12 minutes until tops are light golden brown. The centers may feel a bit underdone, but they will continue to bake out of the oven. Allow cooling on the baking sheet for 10 minutes before transferring to a wire cooling rack.
Recipe Notes
Storage + Freezing:
Store cookies in an airtight container at room temp. for up to a week. Alternatively, store portioned cookie dough in the freezer for up to 6 weeks.
When baking from frozen, bake at 330F for 13 minutes until edges are golden brown. The middle may look a bit underdone, but that's ok. It will continue to set as it cools.