Makes About 3 Dozen
This week, like any other sane human beings, we celebrated #ChocolateChipDay. But let’s be real, we don’t need an excuse to enjoy chocolate chips.
We’re serving up our (and Cookie Monster’s) favorite chocolate chip treat of all time, the Chocolate Chip Cookie.
Here’s our basic recipe with a little espresso powder surprise to boost the flavor. Add chopped nuts, cinnamon, cocoa powder, or coconut flakes to make the cookies your own.
Ingredients
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp kosher salt
1 tsp espresso powder
3/4 cup organic brown sugar
1/2 cup organic sugar
3/4 cup vegan margarine, room temperature
1 tsp pure vanilla extract
2 cups vegan chocolate chips
Prep
Preheat oven to 350°.
Method
In a large bowl, combine all-purpose flour, baking soda, baking powder, kosher salt, and espresso powder.
Mix to combine and remove any clumps.
In the bowl of a mixer, combine vegan margarine, organic brown sugar, and organic sugar.
Beat on medium to high speed until light and fluffy.
Add the pure vanilla extract and beat briefly to combine.
Add the flour mixture to the wet ingredients a little at a time, beating briefly just to incorporate.
Add the vegan chocolate chips, and mix by hand to evenly disperse.
Bake
Scoop 1-2 Tablespoon sized balls of dough, rolling each into an even shape.
Place the dough onto a parchment-lined baking sheet, and press down slightly to flatten.
Leave space between each cookie as room for spreading.
Bake for 9-12 minutes or until golden brown.
Remove from the oven and place on a cooling rack.
Notes + Serving Tips
The best part about this recipe? It’s vegan so you can eat the dough is essentially edible!! Add it to your ice cream, make some cookies or eat by the handful (no judgement!).
Save time by making a double batch and storing leftover dough in the freezer! Dough can be stored in the freezer for up to 1 month.