Classic Chocolate Chip Cookies
If you are searching for the ultimate, classic vegan chocolate chip cookie, look no further. These are perfectly golden and crisp on the outside, and just gooey enough on the inside. For simplicity, no egg replacement is necessary to bind this dough, even the gluten-free version! I like to add the maple syrup as listed for a hint of caramel undertones in the flavor, but the dough also comes out great without it.
Ingredients
- 1/2 cup vegan butter softened at room temperature
- 3/4 cup light brown sugar
- 2 tbsp pure maple syrup at room temperature
- 2 tbsp non-dairy milk at room temperature
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour*
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cup semisweet chocolate chips
Instructions
- In a large bowl, beat together the butter with the sugar and maple syrup until the mixture is creamy, then beat in the non-dairy milk and vanilla. Gently mix in the flour, baking soda, and salt until a uniform dough is formed, then stir in the chocolate chips.
- Press roughly 1/4-cup portions of dough into balls (to make 12 cookies) then place on a cookie sheet. Refrigerate for at least 30 minutes (or up to 48 hours).*
- Preheat oven to 350 degrees F. Arrange the cookie dough balls at least 2 inches apart on two large baking sheets lined with parchment paper.
- Bake for 13-16 minutes, or until lightly golden and firm around the edges. Allow to firm up on the pan for 5-10 minutes, then transfer to a wire rack to cool.
Notes
-For gluten-free cookies: I have tested this recipe with King Arthur Measure for Measure Flour and the cookies come perfect.
-For smaller cookies, roll heaping tablespoon portions of dough, and bake for 10-12 minutes.
-The step of refrigerating cookie dough for at least 30 minutes (ideally 24-48 hours before baking) enriches the flavor and texture of the final cookies.