Not only does this recipe give you the most amazing vegan chocolate chip cookies (crispy round the edges, gooey in the middle and delicious all over), it’s also SUPER EASY. And the best part? You couldn’t possibly guess the cookies are vegan.
In a bowl, whisk together the sugars, oil, non-dairy milk and vanilla.
Sift in the all-purpose flour, baking powder, baking soda and salt. Mix well until you get a smooth cookie dough with no flour clumps (shouldn't be sticky to the touch).
Add in most of the chocolate (set some aside for adding on top of cookies during baking) and mix well until evenly distributed.
Scoop the cookie dough using an ice cream or cookie scoop. Refrigerate the scoops of cookie dough for at least 1 hour or overnight (in a closed container).
Pre-heat the oven to 355 ºF (180 ºC) and line a baking sheet with baking/greaseproof paper.
Place the scoops of cookie dough onto the lined baking sheet, with at least 1 inch (2.5 cm) between them, as they will spread during baking.
Bake the cookies at 355 ºF (180 ºC) for 10 to 12 minutes. This gives the perfect balance between crispy edges and a gooey/fudgy middle.
Bake them less, and you’ll get gooier cookies – bake them longer, and they will be crispier.
NOTE: I like to take the cookies out half-way through baking, bang the baking sheet onto the counter a couple of times and add extra chocolate on top, then return the cookies to the oven to bake fully.
The banging makes the cookies flatter, and gives them that characteristic crackly appearance, while adding more chocolate on top ensures they come out of the oven with GLORIOUS pools of melted chocolate.
Allow the baked cookies to cool on the baking sheet for 5 to 10 minutes, then transfer to a wire cooling rack to cool completely.
Storage: The vegan chocolate chip cookies keep well in a cool dry place in a closed container for about 1 week.
Recipe by The Loopy Whisk (www.theloopywhisk.com).