Vegan Chocolate Chip Cookies

Instructions

1. Step 1

   Preheat the oven to 180°C.

   Timer: 10 min (fixed)

   Cookware: oven — preheat to 180°C

2. Step 2

   In the mixing bowl, beat the softened, room-temperature vegan butter, brown sugar, and granulated sugar with the hand mixer on medium speed for 2–3 minutes until pale, creamy, and slightly fluffy.

   Ingredients used: 150.0 gr Brown Sugar, 100.0 gr Granulated Sugar, 170.0 gr Vegan Butter

   Cookware: hand mixer — medium speed, mixing bowl — mixing

3. Step 3

   Add the plant milk and vanilla extract to the mixing bowl and beat with the hand mixer on low speed until smooth and loosened.

   Ingredients used: 45.0 ml Plant Milk, 5.0 ml Vanilla Extract

   Cookware: hand mixer — low speed, mixing bowl — mixing

4. Step 4

   Add the all-purpose flour, baking soda, and salt to the mixing bowl; whisk gently for only a few strokes to distribute the leavening, then use the rubber spatula to fold until no dry streaks remain.

   Ingredients used: 250.0 gr All-Purpose Flour, 5.0 gr Baking Soda, 3.0 gr Salt

   Cookware: mixing bowl — mixing, rubber spatula — folding, whisk — gentle strokes

5. Step 5

   Fold the vegan chocolate chips into the dough with the rubber spatula until evenly distributed. Portion the dough into 12 rounded mounds on the baking sheet, leaving space between them for spreading.

   Cookware: baking sheet — single layer, mixing bowl — mixing, rubber spatula — folding

6. Step 6

   Bake the cookies in the oven at 180°C for 12 minutes, until the edges are lightly golden and set while the centers still look slightly soft.

   Timer: 12 min (scalable)

   Cookware: baking sheet — single layer, oven — 180°C

7. Step 7

   Let the cookies rest on the baking sheet for 5 minutes, then transfer them to the wire rack and cool for 10 minutes until the edges are firm and the centers are chewy.

   Timer: 10 min (fixed)

   Cookware: baking sheet — resting, wire rack — cooling