The BEST Bakery-Style Chocolate Chip Cookies (egg-free, dairy-free!) 🍪

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more budget-friendly.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and more antioxidants, while chocolate chunks can be less expensive.

Add unsalted vegan butter to a saucepan and melt it down until it foams.

Continue cooking the butter until it turns brown and has a nutty aroma, then set aside.

In a bowl, combine brown sugar and granulated sugar.

Add milk and vanilla extract to the sugar mixture.

Pour the slightly cooled brown butter over the sugar mixture and mix well.

Measure out the flour, being careful not to pack it down, and sift it into the bowl.

Add baking powder, baking soda, and salt to the dry ingredients and stir until partly combined.

Chop dark chocolate into big chunks and add to the bowl, stirring until just combined.

Chill the dough for exactly 1 hour to prevent excessive spreading during baking.

Use an ice cream scooper or scoop about 2 tablespoons of dough, rolling it into a ball.

Place the dough balls on a lined baking tray, leaving about 5 cm between each cookie.

Add one or two chocolate chunks on top of each cookie for a bakery-style look.

Bake the cookies on the middle rack of a preheated oven at 350°F (180°C) for 13 to 14 minutes or until golden.

If cookies spread unevenly, use a cup upside down to shape them into perfect circles.

Sprinkle flaky sea salt on top of the cookies while the chocolate is still melted.

Let the cookies cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Dietary

Allergens