It’s about damn time I finally figured out a decent chocolate chip cookie recipe. I swear this is like my 14th time making chocolate chip cookies. I decided to just stick with the basics. “Butter” and sugar are both in this recipe and I’m not even sorry about it.
Speaking of being sorry, I’m mega sorry if you didn’t get an email update for my last recipe. Long story short, I transferred my blog so I could customize it more and the email list didn’t come with it. I’m still learning a TON when it comes to this whole blog/html/domain/everything so I didn’t even think about the email list until after the fast. Whoops. Everything should be all good now.
Back to these cookies. I made two variations. One where I just used “normal vegan butter” and another where I infused the vegan butter with fresh mint and it was out of this world. I wondered why I wasn’t infusing every baked good in the history of ever with fresh mint because these were like eyes roll in the back of your head. I can’t take credit for the idea though since it came from this post over at mynameisyeh. This recipe is for traditional chocolate chip cookies (no mint) but I totally suggest you make some mint ones in the very near future.
Other variations on this classic:
Mint chocolate chip cookies! Method for infusing butter here.
Add 1/2 cup of your favorite mixins: nuts, dried berries, coconut flakes, more chocolate
Sub brown sugar for coconut sugar using a 1:1 ratio.
Vegan Chocolate Chip Cookies
Author: Dana Zychowski
Active Time: 45 minutes
Total Time: 2 hrs
Servings: about 2 dozen cookies
Recipe Type: sweet, dessert
- 1/2 cup vegan butter substitute, room temperature
- 3/4 cup organic brown sugar, increase to 1 cup for a sweeter cookie
- 3 TBSP aquafaba, better known as chickpea juice AKA magic
- 1/2 cup dairy free milk
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup dairy free chocolate chips
Whisk together flour, baking soda, and salt in a medium sized bowl and set aside. Cream “butter” on medium speed using a hand or stand mixer for about 2 minutes. Add sugar and mix on medium speed for another minute or so, until the sugar is well incorporated. Add aquafaba, milk, and vanilla extract to the bowl and mix to combine. Add the entire dry mixture and mix on low until the the dough starts to stiffen and all the flour is well incorporated. Last, add the chocolate chips and mix on high for 10-15 seconds.
Cover the mixture and place in the fridge for at least 1 hour. Preheat oven to 350 before removing the dough from the fridge. If refrigerating for more than 12 hours, allow the dough to thaw for 10-15 minutes before baking. Using an ice cream scoop or TBSP, scoop dough onto a lined baking sheet leaving enough room for the cookies to spread. I can usually get about 8-10 on the baking sheet, depending on the size. Pat the cookies down slightly before baking them for 11-13 minutes, or until the edges just begin to brown.
Allow the cookies to cool slightly before transferring to a wire rack, and allow them to cool completely before storing. Store these cookies in an airtight container for up to 1 week, or in the freezer for a couple of months. Enjoy!