Looking for the BEST Vegan Chocolate Chip Cookie recipe? You're in the right place! This vegan cookie recipe is not only easy to make but also deliciously ooey gooey with a chocolate-to-cookie ratio that even the biggest chocoholic would approve of.
Prepare: Preheat your oven to 175°C (350°F). Line 2 baking trays or cookie sheets with parchment paper and set aside. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt, and set aside.
Mix the wet ingredients: Add the granulated sugar and brown sugar to a large mixing bowl and whisk in the melted butter. Whisk in the yogurt and vanilla bean paste.
Mix the dry ingredients: Fold the flour mixture into the wet ingredients in 2-3 increments until combined.
Add chocolate: Fold in the chocolate chips and chocolate chunks, reserving a few pieces for the tops of each of the cookies.
Roll and chill: Separate the cookie dough into 12 parts and roll it into balls. Place the balls back in the bowl, cover, and refrigerate for 20 minutes.
Assemble: Place the chilled cookie dough balls on the prepared cookie sheets, leaving at least 2 inches between each cookie. Stud the tops with the remaining chocolate chips and chocolate chunks (this will give you gooey chocolate pools).
Bake: Bake the cookies for 10-11 minutes, then remove them from the oven and round off the edges using a large cookie cutter. (This step is important if you want to get a nice round shape as pictured)Allow the cookies to sit on the baking tray to cool for about 5 minutes. Sprinkle with flaky sea salt.
Storage: Place in an airtight container and store at room temperature for up to 5-6 days in a sealed airtight container.
Notes
Freeze cookie the dough balls for cookies on demand. Place them in a single layer on a parchment-lined plate until they’re frozen through (about an hour), then pop them into a labeled freezer-safe bag. Add another 1-2 minutes to the bake time as needed.
Don’t skip the chilling step! This not only helps to rehydrate the flour but also helps prevent the cookies from spreading too far during baking.
For perfectly round, bakery-style cookies, use a round cookie cutter that’s about one size larger than the cookies. Place the ring around the cookie while it’s still warm from the oven, then swirl it around to push it into shape.
Add the flaky sea salt while they’re still warm from the oven to help it stick.