½cupsemi-sweet chocolate chips or chopped dark chocolate
Instructions
Add flour to a microwave-safe bowl and spread it into a thin layer. Microwave for 2 minutes, or until piping hot, to kill any harmful bacteria. Let it cool completely.
To a large bowl, add softened vegan butter, brown sugar, and granulated sugar. Using a handheld mixer, cream the butter and sugar for 2-3 minutes, until the butter is fluffy and everything is well combined.
Add the cooked flour, vanilla extract, and a pinch of salt, and using the mixer, mix for 10-20 seconds, just until the flour is incorporated. Don't overmix!
Add the chocolate chips and mix them into the dough using a rubber spatula. Refrigerate the dough for 30 minutes before serving to firm up, then form it into cookie dough balls if desired. Serve!
Video
Notes
Use room temperature butter. Make sure to soften the butter before making this recipe. Cold butter or malted butter won't work! This ensures that the butter will be able to mix with the sugar and the rest of the ingredients.
Cool the flour completely after heating. If you add the flour hot, you risk melting both the butter and the chocolate.
Use high-quality chocolate. It really makes a difference, especially when you're not baking the dough. Use a chocolate that you love, I like to chop a bar of Lindt dark chocolate.
*Calories mentioned are per 1 cookie dough ball.
Nutrition information is a rough estimate calculated with an online calculator without including the optional ingredients mentioned in the recipe. The information shown should not be considered a substitute for personal nutritional advice.