Description
If you’re craving just ONE single, perfectly chewy and soft chocolate chip cookie recipe with crisp outer edges, this is your recipe. It’s made entirely without eggs, no dairy (so yes, it’s vegan!), and it’s ready in 20 minutes tops!
Ingredients
- 1 tbsp (24 g) melted vegan butter
- 1 tsp dairy-free yogurt
- 1 1/2 tbsp (23 g) granulated sugar
- 1 tbsp (15 g) packed light brown sugar
- 1/4 tsp vanilla extract
- 1/8 tsp baking soda
- Pinch of sea salt
- 4 tbsp (44 g) all-purpose flour OR gluten-free 1:1 baking flour*
- 1 tbsp dairy-free milk, optional
- 1 -2 tbsp vegan chocolate chips and/or chopped dark chocolate
Instructions
- Prep: Preheat the oven to 350F, and line a baking sheet with parchment paper.
- Make the dough: In a small bowl, whisk together the melted vegan butter, dairy free yogurt, sugar, brown sugar, vanilla extract, baking soda, and sea salt. Then add in the flour and optional dairy free milk (if dough needs help coming together) and switch to a silicone spatula to fold the flour into the wet ingredients JUST until mixed. Pour in the chocolate chips or chopped chocolate, and fold just until evenly distributed.
- Chill: Scoop or form the dough into one large cookie dough ball, and place onto the baking sheet. Place the baking sheet into the freezer to chill for 2-4 minutes.
- Bake: Once chilled, bake the cookie for 13-15 minutes, or until the edges are lightly golden brown and set. Remove from the oven and let sit for 5 minutes. Then dig in!!
Notes
Flour: If using tablespoons, make sure to scoop and fluff the flour in each tablespoon, and skim the top with a butter knife. This will ensure each tablespoon is about 11 g.
Gluten free: I like King Arthur Measure-for-Measure gluten-free flour here.
Chocolate chips: For best results, I use a tablespoon each of 2 types of chocolate chips- the Enjoy Life mini and the Enjoy Life milk chocolate. I think that adding in 2 types or using both chocolate chips and chopped chocolate gives the cookie more of an “I came from a larger batch!” kind of vibe.
