Vegan chocolate chunk cookies

Ingredients

• 1 cup Plant-based butter (vegan margarine) (softened at room temperature)
• 0.5 cup Brown sugar
• 0.5 cup White sugar
• 1 teaspoon Vanilla extract
• 0.25 cup Plant milk (almond, soy or oat)
• 2 cups All‑purpose flour (sifted)
• 1 teaspoon Baking soda
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 150 grams Vegan dark chocolate 66% (large chunks) (cut into large dice)

Instructions

1. Cream the butter and sugars

   In a large bowl, combine the softened plant‑based butter, brown sugar and white sugar. Beat on medium speed until the mixture becomes pale and well aerated.

   Time: PT5M

2. Add vanilla and plant milk

   Add the vanilla extract then the plant milk. Mix until fully incorporated.

   Time: PT2M

3. Prepare the dry ingredients

   In a medium bowl, sift the flour, then add the baking soda, baking powder and salt. Mix with a whisk.

   Time: PT3M

4. Combine dry and wet

   Pour the dry mixture into the bowl containing the creamed mixture. Mix on low speed until the dough forms, without over‑working.

   Time: PT3M

5. Add chocolate chunks

   Fold the vegan dark chocolate dice into the dough using a spatula, distributing them evenly.

   Time: PT2M

6. Shape the cookies

   Drop dough balls (about 2 tablespoons) onto a parchment‑lined baking sheet. Lightly flatten with the back of a spoon or the palm of your hand.

   Time: PT5M

7. Bake

   Place the sheet in the pre‑heated oven at 190°C. Bake for 12 minutes, or until the edges are golden and the centre is still slightly soft.

   Time: PT12M

   Temperature: 190°C

8. Cool

   Remove the sheet from the oven and let the cookies rest for 2 minutes, then transfer them to a rack to cool completely.

   Time: PT5M

Nutrition Facts

Calories

185

Protein

2 g

Carbohydrates

25 g

Fat

9 g

Fiber

2 g

Ingredient Substitutions

• Instead of Plant-based butter (vegan margarine): coconut oil, almond butter
• Instead of Brown sugar: dark brown sugar, full‑cane sugar
• Instead of White sugar: cane sugar, coconut sugar
• Instead of Vanilla extract: almond extract, maple syrup (for flavor)
• Instead of Plant milk (almond, soy or oat): water, rice milk
• Instead of All‑purpose flour: whole‑wheat flour, gluten‑free flour (with adjustment)
• Instead of Baking soda: baking powder (increase amount)
• Instead of Baking powder: baking soda + a pinch of cream of tartar
• Instead of Salt: sea salt
• Instead of Vegan dark chocolate 66% (large chunks): non‑vegan dark chocolate (if dairy tolerated), chocolate chips

Equipment Needed

• Large mixing bowl
• Whisk or electric mixer
• Medium bowl for dry ingredients
• Measuring spoons (teaspoon)
• Measuring cups
• Cookie sheet
• Parchment paper
• Cooling rack (optional)
• Silicone spatula (optional)

Critical Steps — Do Not Skip

• Cream the butter and sugars until a light, airy texture is achieved.
• Do not over‑mix after adding the flour to avoid a tough cookie.
• Bake precisely at 190°C for 12 minutes to keep the centre soft.

Chef Tips from the Video

• Use 70% dark chocolate for a richer flavor.
• For a texture contrast, add 1 tablespoon of rolled oats.
• Lightly sprinkle flaky sea salt before baking to enhance the chocolate flavor.

Troubleshooting

Storage

Refrigerator: Up to 5 days in an airtight container.

Freezer: Up to 2 months, individually wrapped or portioned.

Room temperature: 2 to 3 days in a sealed container away from moisture.

Make-Ahead Tips

• The dough can be kept in the refrigerator for 24 hours before baking.
• Shape the cookies, place them on parchment and freeze; bake directly from frozen adding 2 minutes to the baking time.