INGREDIENTS:
½ CUP OF WHITE SUGAR
¾ CUP OF PACKED DARK BROWN SUGAR
1 TSP OF SALT
½ CUP OF PLANT-BASED BUTTER – SOFT (I recommend avocado butter)
¼ CUP OF PLANT-BASED MILK
1 TSP OF VANILLA EXTRACT
2 CUPS OF ALL PURPOSE FLOUR
½ TSP OF BAKING SODA
¼ TSP OF BAKING POWDER
4 OZ VEGAN SEMI-SWEET CHOCOLATE CHIPS
4OZ OF VEGAN DARK CHOCOLATE, CHIPS
INSTRUCTIONS:
- Preheat oven to 350 degrees Farenheit
- In a large bowl add flour, baking powder, baking soda and salt. Mix together and set aside.
- In another bowl, mix together both sugars and soft butter until combined.
- Slowly add the dry mix into the wet mix until everything is incorporated.
- Add in the vegan chocolate chips of your choice and fold in carefully.
- Refrigerate dough for 1-2 hours.
- Remove cookie dough and scoop dough into balls, place on parchment paper greased cooking sheets 2-3 inches apart.
- Bake in the oven for 13-16 minutes or until light golden brown.
