Vegan Chocolate Chip Cookies

Ingredients

• 1 cup (225 g) vegan butter, softened (brands like Naturli or Miyoko's work well)
• ¾ cup (150 g) packed light brown sugar
• ¼ cup (50 g) granulated sugar
• 3 tbsp unsweetened plant milk
• 2 tsp pure vanilla extract
• 2¼ cups (280 g) all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1½ cups (250 g) vegan dark chocolate chips or chopped dark chocolate (check the label — 70%+ is usually vegan)
• Flaky sea salt, for finishing

Instructions

1. 1

   Cream the vegan butter with both sugars in a large bowl until light and fluffy, about 3 minutes.

2. 2

   Beat in the plant milk and vanilla. The mixture may look slightly broken — that's fine.

3. 3

   In a separate bowl, whisk flour, baking soda, baking powder, and salt.

4. 4

   Add the dry ingredients to the wet and fold with a spatula until just combined. Fold in the chocolate.

5. 5

   Chill the dough in the fridge for at least 30 minutes (overnight is better). Chilling firms the fat and concentrates flavour — the difference between a flat cookie and a chewy one.

6. 6

   Preheat oven to 375°F (190°C). Line two baking sheets with parchment.

7. 7

   Scoop heaped tablespoons of dough onto the sheets, leaving 2 inches between each. Don't flatten.

8. 8

   Bake one sheet at a time for 10–12 minutes, until the edges are golden but the centres still look slightly underbaked. They'll firm up as they cool.

9. 9

   Sprinkle with flaky salt the moment they come out. Cool on the sheet for 5 minutes, then transfer to a rack.