Bakery Style Chocolate Chip Cookies (Vegan)
These bakery style cookies are thick, rich and brimming with 3 kinds of chocolate . A simple, dairy-free, and superior alternative to store-bought cookie treats.
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.
Notes
This recipe can be prepared with a hand mixer or stand mixer. Because of the amount of batter, this recipe was a little easier to bring together with a stand mixer.