Bakery Style Vegan Chocolate Chip Cookies
Full of melted chocolate chunks and topped with sea salt, these jumbo Bakery-Style Chocolate Chip Cookies are a sure crowd pleaser!
Servings: 4 jumbo cookies
Calories: 514kcal
Ingredients
- ½ cup vegan butter
- ½ cup packed brown sugar
- ⅓ cup cane sugar
- 1 tablespoon aquafaba*
- ½ tablespoon vanilla extract
- 2 teaspoons cornstarch
- ¾ teaspoon sea salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ cups white flour**
- 1 block dark chocolate 100g, cut into chunks, divided
Instructions
- Preheat your oven to 325 °F and line a baking tray with a silicone baking mat or parchment paper.
- In a large mixing bowl, use a large spoon or hand mixer to cream together the vegan butter and sugars until a uniform paste forms. Add in the aquafaba and vanilla and stir until combined.
- Add in the remaining dry ingredients, from the cornstarch to the flour (see notes for how to measure the flour!) and stir until a dough forms.
- Fold in the chocolate chunks, reserving about ¼ cup to sprinkle on top once the cookies are baked.
- Divide the dough into 4 equal portions, roll each portion into a ball and place it on your lined baking sheet. Make sure each portion of dough has plenty of room around it as these cookies will spread out significantly while baking.
- Bake the cookies for 22-25 minutes.
- Remove the cookies from the oven and immediately sprinkle the tops of the cookies with the reserved chocolate chunks and a touch of sea salt.
- Enjoy the cookies while still warm if you like a softer cookie, or allow them to cool completely for a chewier cookie!
- Store the cookies in an airtight container or baggie on the counter for a couple days.
Video
Notes
*Aquafaba is the liquid from a can of chickpeas and it makes a great egg substitute!
**Measure the flour by scooping it up with a spoon and placing it in the measuring cup. Then use a straight edge knife to level the top off.
This recipe was adapted and veganized from Chelsey's Messy Apron!
**Measure the flour by scooping it up with a spoon and placing it in the measuring cup. Then use a straight edge knife to level the top off.
This recipe was adapted and veganized from Chelsey's Messy Apron!
Nutrition
Serving: 1jumbo cookie | Calories: 514kcal | Carbohydrates: 81g | Protein: 5g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 0.01mg | Sodium: 817mg | Potassium: 99mg | Fiber: 1g | Sugar: 44g | Vitamin A: 1079IU | Calcium: 60mg | Iron: 2mg