A classic chocolate chip cookie with crisp golden edges and a slightly chewy center. This version uses plant-based butter and dark brown sugar for a deeper caramel flavor while keeping that nostalgic, straight-from-the-oven cookie experience.
Cookie Dough
| Ingredient | Quantity | Unit |
| All-purpose flour | 2 1/2 | Cups |
| Baking soda | 3/4 | Teaspoon |
| Salt | 3/4 | Teaspoon |
| Plant-based unsalted butter, softened | 1 | Cup |
| Dark brown sugar, packed | 1/2 | Cup |
| Granulated sugar | 1/2 | Cup |
| Large egg | 1 | – |
| Vanilla extract | 1 | Tablespoon |
Mix-Ins
| Ingredient | Quantity | Unit |
| Semisweet chocolate chips | 1 1/2 | Cups |
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream the softened plant-based butter, dark brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract. Mix until fully combined, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Avoid overmixing.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Scoop dough into evenly sized balls, about 1 1/2 to 2 Tablespoons each, and place on the prepared baking sheets, leaving space for spreading.
- Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are just set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm for a classic crunchy-meets-chewy texture.
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