These vegan chocolate chip cookies are some of the best cookies I’ve ever baked. They are chewy, crispy, soft, and absolutely perfect.
Tip: Try browning the butter – it tastes great with the nutty flavor in the sweet cookies.
Make an extra batch of chocolate cookies for the freezer
When I bake chocolate cookies, I always make a double batch. That way, I can freeze one half (in balls) and quickly thaw and bake. Then it’s a snap to serve freshly baked cookies whenever you feel like it.
Recipes for more cookies
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Cookies (makes about 25)
150 g sugar
250 g brown sugar
200 g softened plant butter, cubed
150 ml plant milk
1 tsp. salt
2 tsp. vanilla sugar
350 g all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
200 g chopped dark vegan chocolate
Heat the oven to 180 C convection.
Beat the sugar, brown sugar, and plant butter until light and airy. Add the plant milk and whisk. Mix the salt, vanilla sugar, all-purpose flour, baking powder, and baking soda together and beat it into the dough. Fold the chopped vegan chocolate into the dough.
Using e.g., an ice cream scoop form 25 equal-sized balls. Place the balls on a baking sheet lined with baking paper (I only bake 6 cookies at a time). Make sure there is plenty of space between each ball as they expand when baking. Bake the balls for about 15 minutes until they are golden and crispy around the edges but still soft in the middle. Let the cookies cool on a wire rack and serve. You can sprinkle a little sea salt on each cookie if you like. Enjoy!