Vegan chocolate chip cookies

Crisp edges, chewy caramelized centre. Perfect balance of bitter chocolate to sweetness.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, whisk together white sugar, brown sugar, salt, and melted vegan butter/coconut oil until combined.

Step 2

Whisk in almond milk and vanilla, until sugar dissolves and the batter is smooth.

Step 3

Add flour and baking soda, then fold the mixture with a spatula, careful, don't over-mix.

Step 4

(If using chocolate bars: roughly chop) Fold in the two kinds of vegan chocolate evenly.

Step 5

Preheat oven to 350°F (180°C).

Step 6

Cover with plastic wrap, and chill dough in the freezer for 30-60 minutes.

Step 7

Scoop the dough with an ice cream Scoop (or two spoons) into 2tbsp sized balls and place onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.

Step 8

Bake for 12-15 minutes, or just until cookies brown.

Step 9

Once done, remove from oven, and let cool completely on a cooling rack before serving (about 10 minutes).