Chewy Chocolate Chip Cookies

There are few things better than a chewy chocolate chip cookie when you’re in the mood for something sweet. The edges of these cookies are perfectly crisp, but the centers are still chewy and soft. The key is letting these cookies chill in the fridge for at least 4 hours (preferably overnight). Vegan butters have a lower melting point than dairy butters so allowing the cookies to chill before baking ensures that they will not spread too thin and crisp. Not only does chilling the cookie dough keep the cookies fluffy and thick, it also helps enhance the flavor by allowing the sugar to absorb the milk and start to break down. This gives the cookies a deeper, sweeter flavor. 

Prep Time: 20 mins (plus 4 hrs to chill)

Cook Time: 10-12  mins

Level: Easy

Ingredients:

½ cup Vegan Butter (room temperature)

⅓ cup Brown Sugar

⅓ cup Cane Sugar

¼ cup Unsweetened Almond Milk

1 tbsp Cornstarch 

1 tsp Vanilla Extract

¼ tsp Salt

½ tsp Baking Soda

1 ⅓ cups All-Purpose Flour

½ cup Dark Chocolate Chips

Directions: 

1. In a large bowl, beat together vegan butter and sugars with a hand mixer until well combined and fluffy.
2. Add milk, cornstarch, vanilla extract, and salt to the mixing bowl and beat well.
3. Next, add the baking soda and flour to the bowl and mix well. 
4. Once combined, fold in dark chocolate chips.
5. Measure out ~2 tbsp of cookie dough with a cookie scoop. Place the rounded cookie dough onto a plate or baking dish lined with parchment paper.
6. Cover the cookie dough and place in the fridge to chill for at least 4 hrs.
7. Preheat oven to 350℉ and line a baking sheet with parchment paper. 
8. Gently transfer over the chilled cookie dough to the baking sheet. Make sure to leave at 2-3 inches of space between each piece of dough as the cookies will spread as they bake.
9. Bake for 10-12 minutes or until the edges of the cookies are golden brown.
10. Allow cookies to cool on the pan for ~3 minutes before transferring to a cooling rack.

Enjoy!