North American · 30 min · Easy · 18 cookies
Chocolate Chip Cookies
Crisp at the edge, soft in the middle, with seams of melted dark chocolate. Chopping a bar instead of using chips is what gives you the puddles.
~270 cal per serving — Calories are approximate, per serving — a guide only.
Method
- 1
Cream the butter and sugars
Beat the softened vegan butter with both sugars until pale and fluffy. Give it a full three or four minutes — this is where the texture comes from, and stopping early gives you a flat, dense cookie.
- 2
Make the dough
Beat in the plant milk and vanilla, then fold in the flour, baking soda and salt until no dry streaks remain. Fold through the chopped chocolate. Chill the dough for 30 minutes — cold dough holds its shape, warm dough spreads into one continuous sheet.
- 3
Shape
Heat the oven to 375°F (190°C). Roll the dough into balls, one per serving, and space every one of them well apart in even rows on a lined baking tray — they spread to roughly twice their width.
- 4
Bake
⏱ 12 minBake for 11–13 minutes, until the edges are set and golden but the middles still look puffy and underdone. Leave them where they are, still evenly spaced on the tray and never stacked, for 5 minutes to finish setting before you move them, or they will tear.
Notes
Chopped bar chocolate rather than chips, deliberately — chips hold their shape by design, and the point here is the melted seams. The dough keeps in the fridge for three days and bakes better on day two.