You get THE Vegan Salted Chocolate Chip Cookies straight from the oven, still melty and gooey. I would be jealous, but I get them all the time so I know how good they are.

What you need:

Large bowl

Hand or stand mixer

1/2 cup room temp butter (vegan stick style preferred over spreadable)

2 tsps vanilla extract

3 TBSPS water. (if dough seems too sticky, add 2 TBSPs more flour. This just means your butter has a higher water content)

Let’s get started! Preheat your oven to 350 degrees and line a couple sheet pans with parchment paper.

Add your 1/2 cup of softened vegan butter* to a large bowl, add vanilla extract and 2 TBSP of water

Mix on low speed until butter is creamy and fluffy - approx 30 secs to 1 min

Next, add in the mix & on LOW speed, combine butter with mix. If your dough seems too dry, add the last TBSP of water & mix again. (DON’T eat any raw dough. I’m legally obligated to tell you that)

Chill dough in the fridge for 30 mins - 1 hour.

Now, here is where you decide your cookie fate. Do you want small cookies or BIG cookies? In my humble opinion, big cookies taste better. I don’t know how, it might be witchcraft.

For big cookies, take a 1/3 cup measuring cup and scoop up some dough. Lightly pat it and then dump it into your hand. It will look like a hockey puck.

For small cookies, take a spoon and scoop out approx 2 tbsps of dough and lightly roll in your hands to form a ball. Either way, place on your sheet tray far enough apart that they have room to double in size. Once your oven is preheated cook small cookies for 10-11 mins and bigger cookies for 15 mins. Watch them! Your oven might be hotter than mine.

Once removed from the oven, top with flaky sea salt if desired and let cool for 15 mins on the pan to finish the cooking process.

Hold off as long as you can handle and then DIG IN. Best served with ice cold oat milk.

Store any leftovers (LOL) in an airtight container or cookie jar for up to a week! They also freeze beautifully, just let cool completely and store in an airtight plastic bag for up to 3 months.

*I use Country Crock olive oil sticks. Use whatever is your favorite, including real butter if you like. I do not recommend coconut oil or spreadable butter products. Results of cookies can vary depending on what type of butter you use & whether you allow the dough to chill in the fridge before baking.

To get visible chocolate chunks reserve some of the chocolate chips from your dry mix and press into the tops of your cookies before baking. Or add some more of your own if you have them! Happy baking!