Rich Vegan Chocolate Chip Cookies

This recipe uses a combination of brown sugar, melted butter, and cornstarch to achieve a deeply satisfying texture and flavor without eggs or dairy.

INGREDIENTS

Dry Ingredients

• 2 1/4 cups All-Purpose Flour
• 1 tsp Baking Soda
• 1 tsp Cornstarch (essential for chewiness)
• 1 tsp Salt

Wet Ingredients

• 1 cup Vegan Butter (two sticks), melted
• 3/4 cup Organic Cane Sugar
• 1 cup Light Brown Sugar, packed
• 1/4 cup Unsweetened Plant Milk (Almond or Oat recommended)
• 2 tsp Vanilla Extract

Mix-Ins

• 1 1/2 cups Vegan Chocolate Chips or Chopped Vegan Chocolate Bar

INSTRUCTIONS

STEP 1: MIX & CHILL

1. Melt Butter: Melt the vegan butter and let it cool for about 5 minutes until it is warm but not hot.
2. Combine Wet Ingredients: In a large bowl, whisk together the melted butter, cane sugar, and brown sugar until smooth. Whisk in the plant milk and vanilla extract.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, cornstarch, and salt.
4. Mix Batter: Gradually add the dry ingredients to the wet ingredients, mixing only until combined. Do not overmix.
5. Add Chocolate: Fold in the chocolate chips/chunks.
6. Chill (Crucial Step): Cover the bowl and chill the dough in the refrigerator for at least 2 hours, or up to 24 hours. Chilling prevents spreading and concentrates the flavor.

STEP 2: BAKE

1. Preheat: Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.
2. Scoop Dough: Scoop the chilled dough using a 2-tablespoon cookie scoop (or roll into golf ball-sized rounds) and place them 2 inches apart on the prepared baking sheets.
3. Bake: Bake one sheet at a time for 10 to 12 minutes, or until the edges are golden brown and the centers still look slightly soft.
4. Cool: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. Allowing them to cool on the sheet helps the centers set without crumbling. Enjoy!