Bakery Style Chocolate Chip Cookies (Vegan)
These bakery style cookies are thick, rich and brimming with three kinds of chocolate . A simple, dairy-free, and superior alternative to store-bought cookie treats.
This cookie fulfills every requirement for a bakery-style cookie. They are wonderfully dense, have a buttery soft texture, and are packed with dark, semisweet, and milk chocolates. They come together super easy, but if I am honest, they are not quick. Allowing these cookies to rest in the refrigerator will truly bring out the best in them. I suggest leaving them in the refrigerator overnight. But if you really can’t wait, at least allow for an hour or two of down time in the refrigerator. I know it can be difficult, but it is beyond worth the effort.
What you will need:
Make sure you have dark chocolate, semisweet chocolate, and milk chocolate on hand. Lucky for us on a plant-based diet, Lindt has graced us with their Oatmilk bars. These bars are a wonderful replacement for milk chocolate. All other ingredients are just basic pantry items.
- plant based butter with salt
- all purpose flour
- cane sugar
- coconut sugar
- baking powder
- baking soda
- vanilla extract
- almond extract
- plant based butter with salt
- dark chocolate chips
- semi sweet mini chips
- milk chocolate – I used Lindt Classic Recipe Oatmilk bar
How to:
Let’s begin by adding the flour, baking soda, and baking powder to a large bowl and whisking to fully combine. Set the bowl aside for later. Because of the amount of batter we are making, a stand mixer is great for this recipe, but a hand mixer will work just as well.
In the bowl of a stand mixer, add the butter and both sugars. On medium speed with a paddle attachment, cream the butter and sugar together for 3 minutes. We are looking for the mixture to become lighter, fluffy, and creamy. To the creamed butter and sugar, add the yogurt, almond extract and vanilla extract. Continue blending on medium speed for another minute. Add the dry ingredients to the wet ingredients and continue blending on medium speed until almost no more flour is seen. Lastly, add all the chocolate (dark, semisweet, and milk) and blend on medium speed only long enough to incorporate the chocolate into the batter.
Cover the batter and place it in the refrigerator. The question is, How long do I need to leave the batter in the refrigerator? The answer is, the longer, the better. I suggest leaving the batter in the refrigerator over night. It truly affects the flavor and texture of the cookie. If you don’t want to wait that long, I would minimally give the batter an hour or two of down time in the refrigerator. You can leave the batter in the refrigerator for 48 to 72 hours, if you are so inclined.
Once you are ready to bake the cookies, pre-heat the oven to 350F and line baking sheets with parchment paper. In a small bowl, have extra of all three of the chips you used to place on top of the cookies. I used a 1/4 cup scoop to scoop the cookie dough balls. Roll each dough ball between your palms to smooth it out and place some chips on top of each cookie, or roll the tops of each cookie in the small bowl of extra chips. Make sure to place any left-over batter in the refrigerator between batches.
Bake the cookies for 14 minutes. Allow the cookies to rest on the baking sheet for 10 to 15 minutes before transferring to a cooling rack.
Store the cookies in an airtight container, they will remain fresh for 5 to 7 days.
Bakery Style Chocolate Chip Cookies (Vegan)
Ingredients
- 12 tbsp / 168 grams plant based butter with salt (room temperature)
- ¾ cup / 150 grams cane sugar
- ¾ cup / 150 grams coconut sugar
- 9 tbsp / 135 grams plant based yogurt (room temperature)
- 3 cups / 360 grams all purpose flour
- ¼ + ⅛ tsp baking soda
- 1 tsp + ⅛ tsp baking powder
- 1 + ½ tbsp vanilla extract
- ¼ + ⅛ tsp almond extract
- ½ cup dark chocolate chips + extra for the tops
- ½ cup semi sweet mini chips + extra for the tops
- ½ cup milk chocolate + extra for the tops – I used Lindt Classic Recipe Oatmilk bar (10 pieces roughly chopped)
Instructions
- In a medium bowl, add the flour, baking powder and baking soda; whisk to fully combine and set aside.
- In the bowl of a stand mixer (* see note ), add the butter and both sugars. Cream the butter and sugar together for 3 minutes on medium speed with a paddle attachment. We want it to be light, fluffy and creamy. To the creamed butter and sugar, add the yogurt, vanilla extract, and almond extract. Continue mixing on medium speed for another minute.
- Add the dry ingredients to the wet ingredients. Continuing blending on medium speed just until almost all the flour is incorporated. Add all of the chocolate to the batter and blend on medium just long enough to incorporate the chips into the batter.
- Cover the cookie batter and place it in the refrigerator. I strongly suggest leaving the batter in the refrigerator overnight. It really does make a difference with flavor and texture. If you want to make the cookies same day, I suggest allowing the batter to rest in the refrigerator for at least an hour or two.
- Once you are ready to start baking the cookies, preheat the oven to 350F and line two cookie sheets with parchment paper. In a small dish, place extra dark chocolate chips, semi sweet mini chips and chopped-up oatmilk bar pieces to roll the tops of the cookies in. I used a 1/4 cup cookie scoop to portion out the cookie batter. Roll each cookie dough ball between your palms to smooth it out, roll the tops in the bowl of extra chips/pieces, and place the cookie ball onto the prepared pan. Place the cookie batter back into the refrigerator between batches.Bake the cookies for 14 minutes. Let the cookies rest on the cookie pan for 10 to 15 minutes before transferring to a cooling rack. Store the cookies in an airtight container, they will remain fresh for 5 to 7 days.
