Name: Vegan Chocolate Chip Cookies
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 14 servings
Ingredients: 0.5 cup plant butter (unsalted vegan butter); 0.75 cup light brown sugar ((packed)); 0.25 cup granulated sugar; 0.25 cup soy milk (unsweetened (Substitute: any unsweetened plant-based milk of choice)); 1 tbsp pure vanilla extract; 2 cup all purpose flour; 1 tsp baking powder; 0.5 tsp baking soda; 0.25 tsp salt; 4.6 oz dark chocolate (dairy-free, chopped (Substitute: dairy-free dark chocolate chips)); null null sea salt (flaky)

Instructions

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1

Add the plant butter (0.5 cup) to a saucepan over medium-high heat. Let it melt while stirring continuously.
2

When melted, it will start to brown and become fragrant, keep stirring. Some foam will start to form and this is normal.
3

You’ll notice grainy solids forming at the bottom of the pan. Once the [plant butter] is golden brown and smells nutty, remove it from the heat and let it cool slightly.
4

In a large bowl, mix together the cooled brown [plant butter], light brown sugar (0.75 cup), granulated sugar (0.25 cup), soy milk (0.25 cup), and pure vanilla extract (1 tbsp).
5

Place a sieve over the bowl and add the all purpose flour (2 cups), baking powder (1 tsp), baking soda (0.5 tsp) and salt (0.25 tsp). Mix until partly combined.
6

Gently fold in the dark chocolate (4.6 oz) chunks until just combined, then place in the fridge for 1 hour.
7

When ready to bake, line two baking trays and preheat the oven to 350°F (180°C).
8

Use a ice cream scoop (2 tbsp) to place the dough onto the prepared tray. Leave 2 inches (5 cm) of space between each cookie.
9

Optionally, add some more [dark chocolate] chunks to the top of each cookie for a bakery-style look.
10

Bake one sheet at a time on the middle rack of the oven for 12 - 14 minutes, or until golden.
11

Let cool on the baking tray a little before transferring it to a cooling rack to cool off some more. The cookies will set as they cool. Enjoy!