Description
These thin crispy chocolate chip cookies are buttery, crackly, and loaded with pools of dark chocolate. Easy to make with simple vegan ingredients.
Ingredients
- 1 stick (½ cup) vegan butter, melted
- ½ cup (100g) granulated sugar
- ¼ cup (52g) brown sugar
- 2 tablespoons non-dairy milk
- 2 teaspoons vanilla extract
- 1 cup + 2 tablespoons (135g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup (120g) vegan dark chocolate, chopped
Instructions
- Prep. Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Mix the wet ingredients. Add the melted vegan butter and sugars to a large mixing bowl. Whisk thoroughly until smooth. Add the non-dairy milk and vanilla extract and whisk again.
- Add the dry ingredients. Add the flour, baking soda, and salt, and use a spatula to fold them in until a smooth dough forms. Fold in the chopped chocolate. The dough should be fairly thin but still scoopable. If the dough is too thin, let it sit at room temperature for 10 minutes.
- Scoop. Scoop balls of the cookie dough, about 3 tablespoons each, onto the baking sheet. Space them at least 3 inches apart, baking only 2-3 balls of dough on each tray.
- Bake. Bake for 15-17 minutes, or until the edges are dark golden brown.
- Cool. Allow to cool for at least 10-15 minutes before serving. The cookies will still be slightly soft and chewy while warm, but will crisp up as they cool.
Notes
- Chocolate: You can also use vegan chocolate chips, but the cookies will spread and bake more evenly with chopped chocolate.
- Batches: You’ll either have to bake in two batches or bake two trays at the same time, flipping them halfway through baking.
- Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American