There’s something magical about the way chocolate chip cookies can turn a regular day into a sweet memory. For me, it’s time spent with my mom, measuring flour, sneaking a taste of dough and watching the cookies bake in the oven. These cookies have always been a family favorite — golden brown edges, a chewy center, and of course, a few extra chocolate chips for good measure. Whether you’re baking alongside loved ones or just indulging in a quiet moment, these cookies never fail to deliver that warm, comforting feeling. Ready to share a little love with each batch? Let’s get baking!
Ingredients:
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon fine-ground salt
- ⅔ cup vegan butter
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ cup unsweetened plant-based milk
- 1 tablespoon vanilla extract
- ¾ cup chocolate chips
- Flaky sea salt (optional)
Instructions:
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
- Whisk together flour, baking soda and salt in a bowl. Set aside.
- Melt butter in a saucepan over low heat, then mix with granulated sugar and brown sugar in a large bowl. Whisk until smooth and slightly airy.
- Stir in plant-based milk and vanilla extract until combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.
- Chill dough in the fridge for 4-6 hours (or overnight for best results).
- Scoop dough into 2-tablespoon portions and place on prepared baking sheets, leaving space between each.
- Bake for 10-12 minutes, until edges are golden and centers are soft. Remove from oven, gently tap the pan to flatten and sprinkle with flaky sea salt.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. Enjoy!
See more delicious recipes on maddimadevegan.com. Make sure to share your recreations of this recipe with us on social media!
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