Description

This small batch chocolate chip cookie recipe makes just 3 thick bakery-style cookies with gorgeously soft centers and just crisp golden outer edges. FULL of molten chocolate chips, you only need a bowl and a whisk, and absolutely no eggs nor dairy to make this recipe! So quick and easy for whenever you want just a good, classic cookie!!

Ingredients

Scale

5 tbsp (72 g) melted vegan butter
2 tsp dairy-free yogurt
1/2 cup (100 g) granulated sugar
1/4 cup (50 g) packed light brown sugar
2 tsp vanilla extract
1/4 tsp baking soda
Pinch of sea salt
1 cup + 1 tsp (132 g) all-purpose flour OR gluten-free 1:1 baking flour*
3 tbsp dairy-free milk, optional
1 cup vegan chocolate chips and/or chopped dark chocolate

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Instructions

Prep: Measure out all ingredients. Line a cookie sheet with parchment paper.
Make the dough: In a large bowl, use a whisk to mix together the vegan butter with the brown sugar, granulated sugar, and vanilla extract. Then add in the yogurt, baking soda, sea salt, and vanilla extract and mix again. Add in the flour, and use a silicone spatula to fold the dry ingredients into the dough. Stop JUST before the flour is fully incorporated into the dough.
Add in the chocolate chips: Fold in the chocolate chips until evenly distributed.
Chill: Chill the cookie dough for 10 minutes covered in the freezer. While chilling, preheat the oven to 350F.
Scoop: Scoop about 3 tbsp of cookie dough per dough ball, or 2.8 ounces each. Roll between your palms and place onto the baking sheet 2-3 inches apart. You should yield 3 large cookies with this measurement.
Bake: Bake the cookies for 15-16 minutes, or until the edges are lightly browned. Remove from the oven and allow the cookies to set on the baking sheet for a few minutes.
Enjoy! Sprinkle with sea salt on top if desired and enjoy!

Notes

Gluten free: Swap in gluten free 1:1 baking flour- I recommend King Arthur Measure for Measure gluten free flour!

Brown butter: In a pan, heat 7 tbsp vegan butter on medium heat until it begins to brown (this happens quite quickly, so keep an eye on it) while stirring. Once browned, remove from heat and pour into a bowl. Set aside to cool at room temperature for 30 minutes- 1 hour. You want the butter to almost solidify again but not be cold.