Sea Salted Chocolate Chip Cookies

Brittany Ketterman



2 sticks vegan butter, softened at room temperature 

1 c. Brown sugar

1/2 c. Granulated sugar

2 t. Vanilla 

3 T. Vegan milk

2.5 c. Flour

1 t. Baking soda 

1 t. Sea salt (plus more for sprinkling)

1/2 c. Vegan chocolate chips (or more, to taste)

Optional: add chopped nuts, dried cranberries or cherries, or add 1/2 c. Cocoa powder and an extra tablespoon of milk for double chocolate chip cookies. 

Preheat oven to 350*. Cream butter and sugars until smooth and incorporated. Add vanilla and milk and mix on low. Add salt and soda, then slowly add flour half a cup at a time. Gently mix in your chocolate chips and any other optional mix-ins. 

Scoop onto cookie sheets lined with parchment paper and allow adequate space for them to spread. Sprinkle the tops with a small amount of sea salt. Bake until just set and browned, then gently slide your paper off onto a cooling rack to cool completely. The cookies will be soft and gooey and chewy, so let them fully cool before transferring to a container. 

The dough can be made ahead and frozen, and the baked cookies freeze beautifully as well. 

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