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Vegan chocolate chip cookies - crispy round the edges, chewy in the middle, loaded with chocolate chips and really easy to make; these cookies will become your new favourite recipe!
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Vegan Chocolate Chip Cookies

Vegan chocolate chip cookies - crispy round the edges, chewy in the middle, loaded with chocolate chips and really easy to make; these cookies will become your new favourite recipe!
Course Dessert
Cuisine American, baking, vegan
Diet Vegan
Keyword cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 cookies
Author Domestic Gothess

Ingredients

  • 55 g (¼ cup) vegan butter/margarine (The solid block kind NOT spreadable - I use Stork block or Naturli Vegan Block) softened
  • 75 g (⅓ cup + 1 rounded Tablespoon) light brown soft sugar
  • 30 g (2 rounded Tablespoons) caster sugar
  • ½ teaspoon vanilla bean paste/extract
  • 1 Tablespoon non-dairy milk
  • 100 g (¾ cup + 1 Tablespoon) plain (all-purpose) flour
  • ½ teaspoon baking powder
  • 5 g (½ Tablespoon) cornflour (cornstarch)
  • 80 g (3 oz) dairy free dark chocolate chopped (or use chocolate chips)

Instructions

  • Preheat the oven to 180°C/160℃ fan/350°F/gas mark 4 and line a couple of metal baking sheets with baking paper.
  • Place the vegan butter, brown sugar and caster sugar in a bowl and whisk with an electric mixer until fluffy. Whisk in the vanilla bean paste and milk.
    55 g (¼ cup) vegan butter/margarine (The solid block kind NOT spreadable - I use Stork block or Naturli Vegan Block), 75 g (⅓ cup + 1 rounded Tablespoon) light brown soft sugar, 30 g (2 rounded Tablespoons) caster sugar, ½ teaspoon vanilla bean paste/extract, 1 Tablespoon non-dairy milk
  • Sift together the flour, baking powder and cornflour and add to the bowl. Mix in until well combined then add the chocolate and stir through. The dough should be fairly stiff.
    100 g (¾ cup + 1 Tablespoon) plain (all-purpose) flour, ½ teaspoon baking powder, 5 g (½ Tablespoon) cornflour (cornstarch), 80 g (3 oz) dairy free dark chocolate
  • Divide the dough into eight portions and roll each into a ball. Place them well spaced apart on the baking trays and flatten very slightly.
  • Bake for 10-15 minutes until pale golden, be careful not to overbake them, they will firm up as they cool. If they haven't spread much during baking, give the tray a hard tap on the countertop.
  • Leave to cool on the tray for 10 minutes then transfer to a wire rack to continue cooling. Enjoy straight away or store in an airtight container once cool.

Notes

  • For the best results make sure that you follow the recipe closely. As always, I highly, HIGHLY recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
  • Please use a BLOCK butter/margarine, NOT the spreadable kind in a tub. It has too high a water content and therefore your cookies may not spread properly.
  • If your butter is not very salted you can add a good pinch of salt to the dough.
  • Use a metal baking sheet, not glass or ceramic.

How Long Will They Keep?

The cookies are incredible when eaten warm from the oven, but will also keep well for a couple of days in an airtight container (if you manage not to scoff them all straight away that is!).

Can They Be Frozen?

Yes, the unbaked cookies can be frozen. Once you have made the dough, divide it up and shape into balls. Place them spaced apart on a tray in the freezer then transfer to a ziplock bag once frozen. They can be baked straight from frozen but may need a minute or two longer in the oven.