Classic Chewy Chocolate Chip Cookies
Classic chocolate chip cookies deliciously made vegan.
Ingredients
- 2 1/4 cups (281 g) all-purpose flour measured correctly*
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp (5 g) cornstarch
- 3/4 cup (169 g) vegan butter, softened*
- 1 cup (220 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 mL) non-dairy milk
- 2 tsp (10 mL) pure vanilla extract
- 1 1/2 cups (252 g) vegan chocolate chips or 1 1/4 cups (216 g) vegan mini chocolate chips
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a medium-sized mixing bowl, whisk the flour*, salt, baking soda, and cornstarch.
- In a large mixing bowl, add the butter, brown sugar, and granulated sugar. Beat until light and fluffy, 1-2 minutes. Add the milk and vanilla and beat until smooth and creamy.
- Add about half of the flour mixture to the wet mixture and use a rubber scraper to mix until just combined. Add the rest and mix until just combined.
- Fold in the chocolate chips.
- Using a cookie scooper, place ~1.5 tbsp (22 g) balls of dough on the prepared baking sheets (you can also make them using a larger cookie scoop - see below for updated baking time).
- Bake in the preheated oven for 9-11 minutes, until they are slightly golden brown (larger cookies should be baked for 11-13 minutes). They may look slightly underbaked, but will bake more while cooling - don't overbake them.
- Allow to cool on the baking sheets then enjoy!
Notes
- Measure the flour correctly using this method (use a spoon to scoop flour into a dry measuring cup, then using the back of a knife to scrape off excess). This is extremely important or your cookies can turn out dry and hard.
- The butter should be soft enough to mix well with other ingredients - if using butter sticks, let it sit out for 30 minutes to an hour prior to use. If using butter spread that is soft right out of the fridge, then no need to soften.