Homemade Chocolate Chip Cookies

Name: Homemade Chocolate Chip Cookies
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Yield: 20 -22
Ingredients: ¾ cup butter or earth balance; ¾ cup brown sugar; ½ cup sugar; 1 egg; 1 egg yolk; 1 ½ tbsp vanilla; 1 ¾ cup all-purpose flour; ¾ tsp baking soda; 1 tsp salt; 1 cup mini dark chocolate chips

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
26 mins
Servings
20 -22
Calories
140 kcal
Cuisine
International, Vegan

Homemade Chocolate Chip Cookies

Ulric Berry

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These soft, chewy, and delicious homemade chocolate chip cookies recipe is so perfect. A vegan version of a classic cookie you'll love.

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Ingredients

Servings

¾ cup butter or earth balance
¾ cup brown sugar
½ cup sugar
1 egg
1 egg yolk
1 ½ tbsp vanilla
1 ¾ cup all-purpose flour
¾ tsp baking soda
1 tsp salt
1 cup mini dark chocolate chips

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Instructions

Preheat the oven to 350F, and line 2 baking trays with parchment paper.
In a medium-sized bowl, combine flour, baking soda, and salt. Set aside.
In a large bowl, combine butter, sugars, and vanilla, with a hand mixer on medium/high speed until light and pale in color.
One at a time, slowly mix in the egg and yolk, until just combined.
Add the flour mixture and mix until well combined.
Fold in the mini chocolate chips.
Cover the bowl in plastic wrap and refrigerate for 30-45 minutes.
Scoop the dough into “ping-pong” size balls, approximately 2 tbsp worth.
Roll the cookie dough balls out with your hand, until smooth.
Add extra chocolate chips to the top of the cookie dough balls.
Evenly space the cookie dough 2-3 inches apart onto the baking trays.
Bake for 11 minutes, until slightly golden on the edges.
Allow to cool on the baking trays for 5 minutes, then transferring to a wire rack.
Enjoy!!

Notes

Replace butter with earth balance.
Replace butter with earth balance.
Replace mini dark chocolate chips with your favorite chocolate bar chopped.
Replace mini dark chocolate chips with your favorite chocolate bar chopped.
Use 1 ½ cups of a 1:1 gluten-free flour blend instead of 1 ¾ cup all-purpose flour. Add an extra 1 tsp of vanilla. Do not over mix.
Use 1 ½ cups of a 1:1 gluten-free flour blend instead of 1 ¾ cup all-purpose flour. Add an extra 1 tsp of vanilla. Do not over mix.
Add flaky salt on top of cookies after baking if desired!
Add flaky salt on top of cookies after baking if desired!
Store cookies at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve.
Store cookies at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve.
Serve with your favorite milk or plant-based milk- adding vanilla for an extra touch!
Serve with your favorite milk or plant-based milk- adding vanilla for an extra touch!
Have fun with it!
Have fun with it!

Nutrition Information

Show Details

Serving 21 Calories 140kcal (7%) Carbohydrates 20.3g (7%) Protein 1.5g (3%) Fat 5.9g (9%) Saturated Fat 1.7g (9%) Cholesterol 16.9mg (6%) Sodium 204.1mg (9%) Fiber 0.4g (2%) Sugar 12.4g (25%)