Thin and Crispy Chocolate Chip Cookies (Vegan)
These thin and crispy chocolate chip cookies are everything you could wish for—delightfully thin, beautifully crisp with golden-brown edges, and a soft, perfectly baked center. They are a quick and easy, dairy and egg-free; an absolute must bake.
Ingredients
- 6 tbsp (90 grams) plant based yogurt - room temperature
- 12 tbsp (168 grams) plant based butter - melted
- 1½ cups (180 grams) all-purpose flour
- ½ tsp baking soda
- 1 cup (200 grams) cane sugar
- ¼ cup (48 grams) brown sugar
- 2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips + extra for the tops of the cookies (milk or dark chocolate chips will work as well)
Instructions
- Add butter to a small pot and melt over medium heat, set aside for 10 minutes to cool.
- Preheat the oven to 350F and line 2 cookie sheets with parchment paper.
- Add the flour and baking soda to a small bowl, whisk to combine and set aside.
- Add both sugars and the melted butter to a medium bowl, whisk until well combined - about 1 minute.
- Add the yogurt and vanilla extract to the sugar mixture, whisk until well combined - about 30 seconds.
- Add the dry ingredients to the wet ingredients, folding until almost all of the flour is absorbed, add the chocolate chips and continue folding until the chips are well distributed.
- Scoop 2-tablespoon size cookie dough balls and place them on the prepared cookie sheets. Make sure to give the cookies plenty of room to spread. I only baked 5 cookies per cookie sheet.Optional - place 2 to 3 chocolate chips on the tops of the cookies before baking.
- Bake the cookies for 13 to 15 minutes or until the edges are browning and crisp and the centers are done.
- Let the cookies rest on the pan for 5 to 10 minutes before transferring them to a cooling rack.
- Serve cookies warm or room temperature. Store the cookies in an airtight container at room temperature.