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The Ultimate Chewy Vegan Chocolate Chip Cookies: Bakery Style, No Chill Required

A stack of four freshly baked vegan chocolate chip cookies with melted chocolate pools on top.
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Follow this recipe to make soft, chewy, bakery-style vegan chocolate chip cookies without needing to chill the dough.

Ingredients

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  • 1 cup vegan butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup unsweetened plant milk (soy or oat recommended)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups vegan chocolate chips

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line two 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 just combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  6. Fold in the vegan chocolate chips using a spatula.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten the tops slightly with the back of a spoon.
  8. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra gooey centers, press a few extra chocolate chips onto the top of each dough ball before baking.
  • If your vegan butter is too soft, the cookies may spread too much; use butter that is cool enough to hold its shape but soft enough to cream easily.
  • You can substitute half of the all-purpose flour with a gluten-free blend containing xanthan gum if needed.

Nutrition

Find it online: https://afripaket.com/vegan-chocolate-chip-cookies/