Vegan Buttery Chocolate Chip Cookies скачать в хорошем качестве

Vegan Buttery Chocolate Chip Cookies

These are my famous Vegan Buttery Chocolate Chip Cookies (as requested to post by my kids.) I worked on this recipe over a few years, never fully loving other cookie recipes. The key is to refrigerate your dough at least 30 minutes before rolling and baking. Because they are buttery, they can melt out of shape in the oven if they go in too warm. I made a double batch in this video, but I will provide the recipe as written. The recipe is below! Ingredients: -3/4 c vegan butter, slightly softened, Country Crock plant based sticks preferred -1 c light brown sugar, packed -1/4 c granulated sugar, raw works -1/4 c non-dairy milk or creamer (in this video, I used oat milk, but have successfully used Planet Oat creamer, soy milk, and almond milk) -2 t. vanilla -1 3/4 c flour -1 t. baking soda -heaping 1/2 t. salt -1 cup vegan chocolate chips, morsels, or chunks Cream together the butter and both sugars. Once it is fluffy, add in vanilla and non-dairy milk/creamer. Mix together until combined. You can add in the flour, baking soda, and salt and mix on low speed or fold in by hand. Once the flour is almost fully incorporated, fold in the chocolate chips. Mix until just combined. Do not overmix, or the cookies will be tough. Wrap/cover and refrigerate for at least 30 minutes. Roll into 15 balls for large, gooey cookies. You can also use a heaping TBSP for smaller cookies (approximately 30). Both sizes will bake at 350F for 12 minutes until golden brown. #vegan #veganbaking #vegancookies #veganchocolate #valentinesday