Bakery Style Chocolate Chip Cookies (Vegan) (Edit recipe)

8 recipes
|
1 follower

These cookies are thick, dense, have a buttery soft texture, and are packed with dark, semisweet, and milk chocolate (all dairy free of course). They come together super easy, but if I am honest, they are not quick. Allowing these cookies to rest in the refrigerator will truly bring out the best in them. I suggest leaving them in the refrigerator overnight. If you just can't wait, and I have been there, give them at least an hour or two in the fridge before baking them.

Share

Save

Original Recipe

PREP TIME

15 minutes

COOK TIME

14 minutes

INGREDIENTS

12

Serves: 12

Ingredients

12 Tbsp Plant-Based Butter, - room temperature (Earth Balance Vegan Buttery Sticks)
0.75 cup Cane Sugar, (Zulka Pure Cane Sugar)
.75 cup Coconut Sugar, (Madhava Organic Coconut Sugar)
9 Tbsp Almond Milk Yogurt, -room temperature (Silk Vanilla Allmond Milk Yogurt)
3 cups All Purpose Flour
.33 tsp Baking Soda, (1/4 + 1/8 tsp)
1.12 tsp Baking Powder, (1 + 1/8 tsp)
1.5 Tbsp Vanilla Extract
.33 tsp Almond Extract, (1/4 +1/8 tsp)
.5 cup Dark Chocolate Chips, + extra for the tops (Enjoy Life Dark Chocolate Chips)
.5 cup Semi-Sweet Chocolate Chips, + extra for the tops (Enjoy Life Semi Sweet Mini Chips)
.5 cup Milk Chocolate, (roughly chopped) + extra for the tops (Lindt Classic Recipe Oatmilk Bar)

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium bowl, add the flour, baking powder and baking soda; whisk to fully combine and set aside.
In the bowl of a stand mixer (* see note), add the butter and both sugars. Cream the butter and sugar together for 3 minutes on medium speed with a paddle attachment. We want it to be light, fluffy and creamy.
To the creamed butter and sugar, add the yogurt, vanilla extract, and almond extract. Continue mixing on medium speed for another minute.
Add the dry ingredients to the wet ingredients. Continuing blending on medium speed just until almost all the flour is incorporated.
Add all of the chocolate to the batter and blend on medium just long enough to incorporate the chips into the batter.
Cover the cookie batter and place it in the refrigerator. I strongly suggest leaving the batter in the refrigerator overnight. It really does make a difference with flavor and texture. If you want to make the cookies same day, I suggest allowing the batter to rest in the refrigerator for at least an hour or two.
Once you are ready to start baking the cookies, preheat the oven to 350F and line two cookie sheets with parchment paper.
In a small dish, place extra dark chocolate chips, semi-sweet mini chips and chopped-up oat milk bar pieces to roll the tops of the cookies in.
I used a 1/4 cup cookie scoop to portion out the cookie batter. Roll each cookie dough ball between your palms to smooth it out, roll the tops in the bowl of extra chips/pieces, and place the cookie ball onto the prepared pan.
Place the cookie batter back into the refrigerator between batches.
Bake the cookies for 14 minutes or until golden and set. Let the cookies rest on the cookie pan for 10 to 15 minutes before transferring to a cooling rack.
Store the cookies in an airtight container.

Notes

This recipe can be prepared with a hand mixer or stand mixer. Because of the amount of batter, this recipe was a little easier to bring together with a stand mixer.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	440
Fat:	20 g
Carbohydrates:	57 g
Protein:	6 g
Cholesterol:	1 g
Sodium:	117 mg
Fiber:	3 g
Sugars:	25 g
Sugar Alcohol:	0 g
Calculated per serving.