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Bakery-Style Chocolate Chip Cookies
Easy recipe for perfect bakery-style chocolate chip cookies that happen to naturally be vegan.
- Prep Time: 25
- Cook Time: 17 minutes + 1 hour chill time
- Total Time: 1 hour + 42 minutes
- Yield: 12-13 cookies 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 cup or 218 grams organic cane sugar
- 1.5 cup or 320 grams organic dark brown sugar – sub light brown sugar okay
- 3 grams of kosher salt
- 2/3 cups or 132 grams of refined coconut oil, melted
- ½ cup unsweetened vegan milk
- 2 teaspoon vanilla extract
- 3 cups or 360 grams of organic all-purpose flour
- 1 teaspoon baking soda
- 3 oz vegan dark chocolate – Usually this is 1 chocolate bar, broken up into chunks
- Maldon salt for topping – or whatever finishing flaky sea salt you have available.
Instructions
- Using the whisk attachment on your stand mixer on medium setting, mix both sugars, salt and melted coconut oil until combined. Scrape sides as needed.
- Whisk in the unsweetened almond milk and vanilla extract, until the batter is smooth with all the sugar having dissolved. It should look similar to melted sugar or a slightly rougher and darker version of maple syrup.
- Add the flour and baking soda.
- Use a spatula (or use the paddle attachment in mixer) to mix all the ingredients together until just combined.
- Add the chocolate chips carefully and mix again evenly until just combined.
- Use an ice cream scoop to set the dough balls onto a parchment paper-lined baking sheet.
- Chill the dough for at 1 hour. Preheat the oven to 350°F (180°C) 15 minutes before the hour is up. Adjust oven rack to the middle position.
- Take the parchment-lined, aluminum baking sheet and arrange 2 rows of 3 cookie dough balls. You can only bake 6 at a time as to not restrict airflow.
- Bake for 17-19 minutes. Remove when done and, if possible, slam the bottom of the tray a few times on flat surface to help flatten cookies.
- Sprinkle the cookies with the Maldon salt immediately and leave cookies on the baking sheet for 5 minutes as it will continue to cook.
- Transfer the parchment paper and the cookies by sliding the paper from the baking sheet onto the low cooling rack and let sit for another 25 minutes.
- Enjoy!
Notes
- Notes: If you double or triple this recipe, make sure to increase your chill time.
- Use a kitchen scale to weigh ingredients for the most accurate measurements.
- Always use an aluminum pan and parchment paper instead of a dark, nonstick pan or even a silicone mat. The aluminum pan and parchment paper produced much lighter and softer cookies.
- Only bake on tray of six cookies at a time. Always. Having multiple pans in the oven will restrict airflow.
- If making cookie dough in advance: Freeze raw cookie dough for 6-12 months. Refrigerate for only 2-5 days. Source: Bob’s Red Mill
- Storing cookies that have been baked: In an airtight container, this guide says 2-3 weeks or in the fridge for 2 months.
Find it online: https://bakeroise.com/bakery-style-chocolate-chip-cookies/