Vegan Chocolate Chip Cookies

Instructions

1. Step 1

   Heat the oven to 180°C. Line two baking sheets with parchment paper.

   Cookware: baking sheet, parchment paper

2. Step 2

   Whisk the vegan butter, brown sugar, and granulated sugar until creamy and evenly blended.

   Timer: 2 min (fixed)

   Ingredients used: 100.0 gr Brown Sugar, 50.0 gr Granulated Sugar, 115.0 gr Vegan Butter

   Cookware: mixing bowl, whisk

3. Step 3

   Whisk the plant milk and vanilla extract into the butter mixture until smooth.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 ml Plant Milk, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, whisk

4. Step 4

   In the second bowl, whisk together the flour, baking soda, and salt.

   Timer: 1 min (fixed)

   Ingredients used: 180.0 gr All-Purpose Flour, 3.0 gr Baking Soda, 1.5 gr Fine Salt

   Cookware: mixing bowl, whisk

5. Step 5

   Add the dry mixture to the butter mixture and fold just until no dry flour remains.

   Timer: 2 min (fixed)

   Cookware: mixing bowl, Silicone spatula

6. Step 6

   Fold the chocolate chips evenly through the dough.

   Timer: 1 min (fixed)

   Ingredients used: 120.0 gr Dark Chocolate

   Cookware: mixing bowl, Silicone spatula

7. Step 7

   Cover the dough and chill it for 20 minutes.

   Timer: 20 min (fixed)

   Cookware: mixing bowl

8. Step 8

   Divide the dough into 12 equal portions and place them on the prepared baking sheets, leaving space between each portion.

   Timer: 5 min (fixed)

   Cookware: baking sheet, Cookie scoop

9. Step 9

   Bake at 180°C until the edges are lightly golden and set while the centers still look slightly soft.

   Timer: 11 min (fixed)

   Cookware: baking sheet

10. Step 10

    Leave the cookies on the baking sheets to firm up.

    Timer: 5 min (fixed)

    Cookware: baking sheet

11. Step 11

    Transfer the cookies to a wire rack and cool before serving.

    Timer: 10 min (fixed)

    Cookware: wire rack