½cupvegan butter1 stick or 112g, softened to room temperature
½cuporganic white sugar100g
3tablespoonsvegan milkroom temperature
8ouncesof chopped vegan chocolate chips/chunks
Cream together the vegan butter and sugar for 3 minutes. You can also use a whisk. Add in the vegan milk & vanilla extract and mix again for 30 seconds.
In a bowl mix together the flour, cornstarch, baking soda and sea salt. Add that into the wet ingredients. Mix gently until fully combined (about 1 minutes). Fold in the chocolate chips and stir until just combined. Chill in the fridge for 2 hours.
Scoop out the cookies as 1 heaping tablespoon each. Allow 3 inches for each cookie. Keep the dough cold while doing this (don't let it thaw too much).
Bake at 350°F/180°C for 11-12 minutes. Remove immediately from the oven. Let them cool on the baking sheet for 5 minutes (don't skip this part) then move the cookies to a wire rack to cool completely.
How to Store: Keep these vegan chocolate chip cookies in an airtight container at room temperature for up to 4 days.How to Freeze Baked Cookies: Freeze the baked cookies in an airtight container or freezer bag for up to 3 months. Let them thaw at room temperature before serving.How to Freeze Cookie Dough: Form the dough into balls and freeze them on a parchment-lined baking sheet. Once the dough is frozen through, transfer it to a freezer bag or airtight container. You can bake it from frozen, adding an extra minute or two to the baking time.