Dairy Free Bakery Style Chocolate Chip Cookies
These thick, bakery-style cookies deliver a deliciously soft center and crisp edges, making them a crowd-pleasing treat worth sharing.
Ingredients
- 1 cup Vegan Butter, softened
- 1 cup Brown Sugar, packed
- 1/2 cup Granulated Sugar
- 2 large Eggs
- 2 tsp Vanilla Extract
- 2 3/4 cups All Purpose Flour
- 1 tsp Baking Soda
- 3/4 tsp Salt
- 2 cups Dairy Free Chocolate Chips
- Flaky Sea Salt, for topping
Instructions
- Beat the vegan butter, brown sugar, and granulated sugar on medium speed for 2 to 3 minutes until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla.
- Whisk the flour, baking soda, and salt in a separate bowl, then mix into the wet ingredients just until no dry streaks remain. Fold in the dairy free chocolate chips.
- Chill the dough for 30 minutes so the cookies bake up thick. Meanwhile, preheat the oven to 350°F and line two baking sheets with parchment paper.
- Scoop the dough into balls of about 3 tablespoons each and space them 2 inches apart. Bake for 11 to 13 minutes, until the edges are golden and the centers still look slightly soft.
- Sprinkle with flaky sea salt and let the cookies rest on the baking sheet for 10 minutes before moving them. They finish setting as they cool.
Nutrition
Serving: 1servingCalories: 252kcalCarbohydrates: 33gProtein: 3gFat: 12g