Vegan Chocolate Chip Cookie Recipe

Ingredients Check off as you gather

• 1/2 cup, (8 tablespoons or 4 ounces)  coconut oil or vegan butter, softened -not melted!
• 3/4 cup, 165 grams, brown sugar (or mix together 3/4 cup white sugar + 1 teaspoon molasses) see notes
• 1/4 cup plant-based milk, such as canned coconut milk or a rich creamy vegan milk
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all purpose flour (188 grams)
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 cup dark chocolate chips
• 1 teaspoon ground coffee for a delicious depth
• vanilla bean paste or powder instead of extract
• 1 teaspoon orange zest.
• 1/2 cup coarsely chopped nuts
• 1/2 cup unsweetened coconut flakes
• 1/2 cup dried cranberries
• sprinkle with coarse salt crystals before baking

Instructions Step-by-step

1. In a large bowl or a stand mixer, cream together softened vegan butter and brown sugar. Add milk and vanilla, fully beat until fluffy.  Scoop the mixture to one side of the bowl.

2. Add flour (spooned and leveled), baking soda, and salt to the bowl on the other side, and give the dry ingredients a quick stir.  Then combine the wet and dry ingredeints until fully incorporated.

3. along with any other additions.

4. . Scoop 1.5-ounce cookies (1 1/2-inch diameter ball) onto a parchment-lined baking tray with a few inches of space around each one. Flatten just slightly with a wet hand.

5. the cookie dough for at least 30 minutes.  This is really key- you want the cookie dough cold when going into the oven.

6. Preheat the oven to 350F

7. on the middle rack in the preheated oven for 12-14 minutes.

8. on the baking sheet for 20 minutes before moving to a wire rack. The cookies will be very soft and fresh out of the oven, but will firm up and crisp. Let cool completely before storing.