My fool proof recipe for deliciously sumptuous vegan chocolate chip cookies. Chewy, crumbly and dangerously moreish… cookies don’t get much better than this!
Is the chocolate chip cookie the mightiest cookie of them all?! I certainly think it has contender status. This recipe is my go to recipe for when I need a little sugar in my life. These cookies are the perfect sweet snack for a mid-afternoon sugar boost.
I’ve spent a decent amount of time trying to perfect vegan chocolate chip cookies and I think I’ve found the winning formula. These dollops of heaven are just the perfect blend of chewy cookie dough to chunky chocolate chips.
The Best Vegan Chocolate Chip Cookies
This meal is around 67% less polluting than the average UK meal.
Eating this recipe will save around 1.96 KG CO2e per person.
That’s equivalent to the emissions produced driving 16.22 KM in a modern car.How do I calculate this?
- 100 g Caster Sugar
- 150 g Soft Light Brown Sugar
- 120 g Vegan Butter (diced into cubes. Don't try and use margarine or spreadable vegan butter in this recipe – the cookies will melt and become super thin and crispy in the oven. Need vegan butter recommendations? I Use Naturli Vegan Block.)
- 60 ml Plant Milk
- 300 g Flour
- 1 Teaspoon Fine Sea Salt
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Baking Soda
- 200 g Dark Cooking Chocolate
Food Processor Dough Method (Much Quicker)
- Pour the 120g vegan butter, 100g caster sugar, 150g of light brown sugar, 1/2 teaspoon baking soda, 1 teaspoon vanilla extract and 1 teaspoon of salt into a food processor. Blitz until the butter is evenly combined with sugar.
- Pour in the 60ml of plant milk and 300g of flour and whizz into an even dough. The dough will start to clump into a ball in the food processor when combined.
Manual Dough Method
- Melt the 120g vegan butter in a small saucepan over a low heat.
- Combine the melted vegan butter with the 100g caster sugar and 150g of light brown sugar in a large mixing bowl.
- Whisk in the 60ml of plant milk, 1 teaspoon of vanilla extract, 1 teaspoon of salt and 1/2 teaspoon of baking soda.
- Tip the 300g of flour into the bowl and combine with the wet mixture until it is evenly incorporated. The dough will be relatively stiff to work so you might find it easier to combine everything using a sturdy fork as opposed to a whisk.
Follow after dough has been made
- Roughly chop the 200g dark cooking chocolate into 1cm sized pieces. Don't worry about the pieces being uniform. I prefer to have a mixture of different sized chocolate chunks in the cookies. Once chopped fold the chocolate into the cookie dough until evenly distributed. Then wrap the top of the bowl with clingfilm and chill in the fridge for 30 minutes.
- Whilst your cookies are chilling, preheat your oven to 180˚c/360˚f fan.
- Take a set of large baking trays and cover with baking parchment. Remove your chilled cookie dough from the fridge. Using an ice cream scoop or dessert spoon scoop a helping dough at a time onto the the baking paper. Be sure to leave at least 2 inches of room in between the cookies as they will expand when cooking. The cookie dough should make around 8-10 cookies depending on the size at which you make them.
- Place your cookies into the oven and cook for 12-14 minutes or until the edges of the cookies start to turn golden brown. Remove from the oven and allow to cool for at least 30 minutes before eating. (Your cookies might be extremely soft when they come out of the oven, don't worry they will firm up considerably once they cool and give you a wonderfully chewy center.)