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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 175°C (350°F).
Mix the vegan butter and sugar until creamy.
Add the milk and vanilla.
Add the flour, baking soda, and salt and mix to form a thick dough.
Fold in the chocolate chips.
Shape into one big cookie on a lined tray.
Bake for 10-12 minutes, until golden on the edges and soft in the middle.
Cool for 5 minutes so it stays gooey.
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45 g flour is about 1/3 cup; 25 g butter is about 2 tbsp; 30 g brown sugar is about 2 tbsp packed.
Coconut oil can replace vegan butter.
Add 1 tsp more milk if the dough is too dry.
Use 30-40 g chocolate chips, as many as you like.
Can I use coconut oil instead of vegan butter?
Yes, coconut oil can replace vegan butter.
What should I do if the dough is too dry?
Add 1 tsp more milk if the dough is too dry.
How many chocolate chips should I use?
Use 30-40 g chocolate chips, as many as you like.
How long should I bake the cookie?
Bake for 10-12 minutes, until golden on the edges and soft in the middle.
What is the best way to cool the cookie?
Cool for 5 minutes so it stays gooey.
