Let me just make you the guarantee right now that these will be the best
vegan chocolate chip cookies you will ever bake. They are crisp on the edges, but gooey in the middle. They are sweet, buttery, and salty. There is a delicious contrast between the rich, melty chocolate and the thick, chewy cookie that contains it. Best of all, as soon as you take a bite you’ll realize how beautifully they match with a cup of milk. Almond milk that is 😉
I have been making a batch every day since perfecting the recipe, bringing them in to work, and even considering sending some home to my family to show them my proud work. Regardless of if you normally bake plant based recipes, I suggest you try it just to see how absolutely spectacular these cookies are without any animal products. Here is just a short list of the compliments I’ve gotten about them so far:
“They don’t even taste like they would be vegan!”
“You made these? They are, like, professional looking”
“Hey… Where dem cookies at dough? I need more” -my boss
“You DIDN’T get these out of a box?” -Good ol’ Mitch
I think that the secret to this delicious recipe is the dark chocolate and salt combo. I initially tried it with the Ghirardelli Dark Chocolate but have also tried it with the Trader Joe’s brand, and both have been amazing. You just chop the bars up like so:
and roll them into the sweet, buttery dough. I’ll leave you the recipe below, and if you bake them at your next fancy party, let me know! Your people will love them fo’ sho. (IT ALL RHYMED DID YOU NOTICE AND LOVE ME?)
Adapted from Betty Crocker’s Ultimate Chocolate Chip Cookie Recipe.
Salted Dark Chocolate Chip Cookies
- 1 tbsp ground flax seeds
- 3 tbsp hot water
- 1 cup Earth Balance butter (or similar vegan butter)
- 2 tsp vanilla extract
- 3/4 cup packed brown sugar
- 3/4 cup white sugar vegan
- 2 1/4 cup bleached flour
- 1 tsp baking soda
- 3/4 tsp salt
- 1/4 tsp salt for topping cookies
- 1 dark chocolate bar, chopped into bits
Preheat oven to 375.
Mix together flax meal and hot water, and let sit for 5 minutes.
Mix the butter substitute and the vanilla extract into the flax mixture until smooth.
Add in the brown and white sugar and cream together with the butter mixture.
Pour in the flour, baking soda, and salt, and mix everything together until stiff dough forms.
Fold in dark chocolate chips until evenly mixed.
Roll 2 tbsp of dough into circles in your hand and place them 2 inches apart on ungreased cookie sheet (you can safely fit about 8 of these large cookies on a cookie sheet).
Bake for 9-10 minutes, until golden on top and bottoms are golden brown.
Pull cookies out and let them cool for 5-10 minutes.