Ingredients
180 g all-purpose flour (or 1:1 GF blend with xanthan)
1/2 tsp baking soda
1/2 tsp fine sea salt
85 g white sugar
120 g packed brown sugar
115 g plant butter (room temp, 75–80% fat)
30 g plant milk
2 tsp vanilla extract
170 g dairy-free chocolate chips or chunks
Instructions
1. Whisk flour, baking soda, and salt.
2. Beat plant butter with both sugars until fluffy and lighter.
3. Beat in plant milk and vanilla until smooth and glossy.
4. Fold in dry ingredients just until combined.
5. Stir in chocolate chips.
6. Scoop 1 1/2 tbsp mounds; chill 30–60 minutes.
7. Bake at 350°F (177°C) for 10–12 minutes until edges are golden and centers slightly glossy.
8. Cool 5 minutes on the sheet; transfer to a rack.
Notes
If dough feels sticky, add 1–2 tsp flour; if crumbly, add 1 tsp plant milk.
Use #24 scoop for larger cookies; bake 12–14 minutes.
Freeze dough balls up to 2 months; bake from frozen, adding 1–2 minutes.
For gluten-free, keep dough slightly cooler and test-bake 2 cookies first.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegan