Description
These Vegan Levain Chocolate Chip Cookies are thick, gooey, and irresistibly rich—just like the famous NYC-style cookies, but made entirely plant-based. With melty chocolate chips in every bite and a perfectly soft center, they deliver all the indulgence of a bakery-style cookie without dairy or eggs. Chill the dough for the best texture, and enjoy warm, fresh-baked goodness that’s cruelty-free and crave-worthy
Ingredients
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1 cup flour
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½ tsp baking soda
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¼ tsp salt
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¼ cup brown sugar
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3 tbsp white sugar
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â…” cup vegan chocolate chips
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3 tbsp vegan butter
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1½ tbsp plant milk
Instructions
1. Mix Dry Ingredients
In a medium bowl, whisk together:
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Flour
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Baking soda
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Salt
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Brown sugar
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White sugar
2. Add Wet Ingredients
Cut in the soft vegan butter and milk. If using a stand mixer, the dough will come together faster. If mixing by hand, keep stirring—it will look dry at first but will eventually form a soft cookie dough.
3. Form the Dough
Smush the dough into one large ball, then break off pieces and roll into large cookie dough balls (think Levain-size!).
4. Chill
For thick, chewy cookies, cover and refrigerate the dough for at least 1 hour, or overnight for best results.
5. Bake
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Preheat oven to 350°F (175°C)
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Line a baking sheet with parchment paper
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Place cookie dough balls on the sheet, spaced apart
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Bake for 15 minutes, or until the edges are golden and centers are just set
6. Cool & Serve
Let cookies cool on the sheet for 10 minutes before transferring. Enjoy warm for maximum gooeyness!
Notes
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Avoid overmixing the dough—this can lead to dense cookies
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Use high-quality vegan chocolate for the best flavor and melt
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This recipe is easily doubled or tripled for batch baking
- Prep Time: 10 minutes (plus chilling time)
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American