Chocolate chip (or chunk) cookies are a baking staple. They're warm, often gooey, or crisp, and mix the wonderful flavors of baked, sugary dough, with rich, indulgent chocolate. Sprinkled with sea salt, you have quite the dessert or snack, great with plant milk, on their own, or with your favorite hot beverage.
Ingredients
- 2⅓ cups (285 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cup (160 g) packed dark brown sugar
- ½ cup plus 1 tablespoon (115 g) granulated sugar
- 6 tablespoons (90 g) vegan butter, at room temperature
- ¼ cup (60 ml) plant milk
- 2 teaspoons vanilla extract
- 1 cup (6 ounces/170 g) chopped dark chocolate choose between 58% to 70% but no higher than 70
- Flaked salt for topping
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the brown sugar, granulated sugar, and butter on medium speed until smooth.
- Add the milk and vanilla and continue mixing on medium speed until combined. Add the flour mixture and mix briefly (10 to 20 seconds) on medium speed. Gently fold in the chopped chocolate using a spatula.
- Cover and refrigerate the dough for at least an hour (and up to 48 hours).
- When you’re ready to bake the cookies, put your oven rack in the middle position and preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats.
- Using a standard-sized ice cream scoop, scoop the dough and place the balls (about 2 tablespoons each) on the prepared baking sheets, leaving about 2 inches (5 cm) between the cookies. Sprinkle each cookie with a few flakes of sea salt.
- Bake the cookies, one tray at a time, for 10 to 12 minutes, rotating once halfway through. You want the cookies to look a bit underbaked. Let cool on the baking sheet and then transfer to a wire rack.
- Store in an airtight container at room temperature for up to 3 days.