Crispy Chocolate Chip Cookies

5 from 1 vote

Crispy Chocolate Chip Cookies

These vegan Crispy Chocolate Chip Cookies are crisp on the outside and soft and chewy, gooey on the inside studded with chunks of delicious chocolate.

Prep Time15

Cook Time18

fridge:30

Total Time1 3

Course: Cookies, Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: cookies

Calories: 369kcal

Author: Michele

Ingredients

¾ cup melted vegan butter melted and cooled (170 grams)
¾ cup light brown sugar (packed - 165 grams)
¼ cup granulated sugar (50 grams)
1 teaspoon vanilla extract
⅓ cup vegan yogurt room temp, plain unsweetened, I used coconut yogurt. (85 grams)
13/4 cup unbleached all purpose flour (219 grams)
½ teaspoon baking soda
½ teaspoon baking powder
⅛ teaspoon sea salt
1 ½ teaspoon cornstarch
1 cup vegan chocolate chips

Instructions

In a large mixing bowl add the vegan butter and melt it in the microwave in 15 second intervals. Let cool about 10 minutes. Then whisk in the light brown sugar, granulated sugar, vanilla and vegan yogurt.
Next add the flour, corn starch, baking soda, baking powder and sea salt and fold to combine using a spatula or large spoon.
Fold in the vegan chocolate chips. Place in the Fridge for 30 minutes to chill.
Pre-heat the oven to 350°F and line a baking sheet with parchment paper. Remove the dough from the fridge, (can let sit for 5 minutes to soften if needed) scoop about 1.5 ounce size cookie balls, (I put 6 per cookie sheet) and place in the oven for 18 minutes.
Remove from the oven and use a circle cookie cutter or the lid of a mason jar to shape them if needed and let the cool on the baking sheet. Enjoy once cooled or place in a sealed container for up to 1 week on the counter.
Makes 12-14 cookies. Store in a sealed container on the counter for 3-5 days.

Video

Notes

Measuring the butter: If you do not have a full stick of butter with measuring lines on it, I use the "dry cup method" for measuring the butter, scoop the butter into a dry measuring cup and level it off. I also recommend using a kitchen scale if you have one.

Room temperature oat milk: If you are using a butter like Miyokos which has coconut oil in it make sure the plant milk is room temperature, if you mix cold milk with softened or melted coconut oil it will harden the oil.

Plant Milk: I used oat milk but any plant milk will work for this cookie recipe cashew, soy, oat or coconut. (coconut will most likely alter the flavor slightly)

Measuring sugar: To measure white sugar use a dry measuring cup, scoop it into the bag and level it off using the back of a butter knife. If you have a kitchen scale it would be more accurate to use that.

Measuring brown sugar: To measure brown sugar use a dry measuring cup, scoop it into the back and pack it firmly into the cup. If you have a kitchen scale it would be more accurate to use that.

Measuring flour: To measure all purpose white flour, a kitchen scale is the best and most accurate way to measure, but if you don’t have one using the dry cup method is the next best. To measure flour spoon the flour into the measuring cup and use a butter knife to level it off gently. Avoid packing the flour this will result in way too much flour being used. Please note that most “gram” conversions are based on white all purpose flour, not all flours weigh the same so please make sure that if you are substituting a different flour such as oat, gluten free or any others that the best way to measure would be using the dry cup method.

Storing: Placing baked goods in a sealed container is usually the best way, if it’s a cookie you can also add a piece of plain white bread to help the cookies stay soft and moist. The cookies will absorb the moisture from the bread so that’s why it’s important that the bread is plain white so the cookies don’t take on the flavor of the bread.

Nutrition