American🍰 Sweets & drinks

Chocolate Chip Cookies

Name: Chocolate Chip Cookies
Total time: 35 min
Cuisine: American
Ingredients: 1½ stick Plant butter (Violife brand); 2 tbsp Ground flaxseed meal; 5 tbsp Warm water; ~¾ cups Brown sugar; ~½ cup White sugar; 1 tbsp Pure vanilla extract; 2 cups All-purpose flour; ½ tsp Sea salt; ¾ tsp Baking soda; ~1 tsp Espresso powder; 2 bar Dark chocolate; ~1 tsp Flaky sea salt (for topping)

⏱ 35 min

A meticulously tested recipe developed after baking over 300 cookies. Features browned plant butter, flax eggs, chopped dark chocolate, and sea salt to achieve crispy edges, chewy centers, and fudgy texture with melting pools of chocolate throughout. This vegan recipe uses no eggs or dairy but delivers rich, complex flavor.

Vegan

Adapted from a video by Rainbow Plant Life

Chocolate Chip Cookies — literally the best I’ve ever had

Watch on YouTube

Ingredients

Plant butter (Violife brand)1½ stick
Ground flaxseed meal2 tbsp
Warm water5 tbsp
Brown sugar~¾ cupsest.
White sugar~½ cupest.
Pure vanilla extract1 tbsp
All-purpose flour2 cups
Sea salt½ tsp
Baking soda¾ tsp
Espresso powderoptional

Steps

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1
Heat the plant butter in a pan over medium-high heat until rapid bubbles form. Stir frequently and continue heating for 2–3 minutes until the butter darkens slightly and shows foamy separation (browned butter stage). Chill in the refrigerator for 20–25 minutes until it reaches room temperature.
2
Mix ground flaxseed meal with warm water and whisk well. Let sit for 10–15 minutes until it thickens into a gel-like consistency, whisking a couple of times during this period to keep it evenly combined.
3
Combine the cooled browned butter, gelled flax egg, brown sugar, white sugar, and pure vanilla extract. Using an electric mixer on medium speed, beat for about 30 seconds until wave-like patterns form in the mixture.
4
In a separate bowl, combine all-purpose flour, sea salt, and baking soda. If using espresso powder, add it as well to enhance the chocolate flavor (optional).
5
Add about half of the dry ingredients to the wet mixture. Switch to a silicone spatula and fold gently until just combined.
6
Fold in the chopped dark chocolate pieces, reserving 12 larger pieces to press onto the tops of the cookies before baking.
7
Using a large cookie scoop (or a ¼-cup measure if you don't have one), portion the dough onto the baking sheet, leaving 3 inches of space between each cookie and the edges. Press one of the reserved large chocolate pieces into the top of each cookie.
8
Rest the cookie dough for several hours or overnight. This resting period allows flavors to meld and the dough to fully hydrate, which improves the texture and textural variation of the baked cookies.
9
Preheat the oven to 350°F. For crispy edges, use a well-worn aluminum sheet pan or nonstick pan without parchment paper; otherwise, use parchment paper to prevent sticking.
10
Bake on the center oven rack for 14–16 minutes. It is recommended to bake one pan at a time for even browning.
11
While the cookies are still hot, sprinkle flaky sea salt on top. Optional: use a large round biscuit cutter to gently circle the cookies while hot to shape them uniformly. After 10 minutes, transfer them to a wire rack to cool completely.

Chocolate Chip Cookies

Ingredients

Steps

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