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
Follow me on social media
And you can also try the personal bulletin board function here on the blog (pink drawing pin in the right corner). It lets you gather all your favorite recipes here from my blog, so you can easily and quickly find them the next time you want to make something. And you can also share your bulletin board with friends and family, so they can be inspired by your baking and cooking.
I hope you enjoy my recipes and the bulletin board and that you will make use of them for little and big occasions.
IngredientsCookies (makes about 25)
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!