Vegan Chocolate Chip Cookie Cups Recipe
These Vegan Chocolate Chip Cookie Cups deliver the perfect chewy texture of chocolate chip cookie bars, baked as individual portions in a muffin tin. With a rich blend of bittersweet vegan chocolate chips and a subtle hint of vanilla, these deep dish cookies are irresistibly soft and gooey, making them a perfect weekly family favorite or a delicious treat anytime.
- Prep Time: 15 minutes (plus 12-24 hours chilling)
- Cook Time: 12 to 13 minutes
- Total Time: 12 hours 30 minutes to 24 hours 30 minutes
- Yield: 12 to 16 cookie cups
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Dry Ingredients
- 2 cups Bob’s Red Mill unbleached white all-purpose organic flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon sea salt
- 1 ¼ cup bittersweet or semi sweet vegan chocolate chips, chunks, or discs (a mixture works great)
Wet Ingredients
- ½ cup white sugar
- ½ cup packed dark brown sugar
- 1 teaspoon vanilla extract
- ½ cup + 1 tablespoon neutral oil (grapeseed oil recommended)
- 5 tablespoons water
For Topping
- Flaky sea salt for sprinkling
Instructions
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and sea salt until fully incorporated. Add the chocolate chips and toss to coat them evenly with the flour mixture to prevent sinking during baking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the white sugar, dark brown sugar, oil, water, and vanilla extract until the mixture is very smooth, about two minutes, ensuring no sugar clumps remain.
- Combine Dough: Stir the dry flour and chocolate chip mixture into the wet ingredients until just combined with no flour streaks visible. Cover the bowl tightly with plastic wrap.
- Chill Dough: Refrigerate the dough for at least 12 to 24 hours. This chilling step enhances flavor and texture, contributing to the chewiness of the cookie cups.
- Prepare Oven and Muffin Tin: Remove the dough from the fridge. Preheat your oven to 350°F (175°C). Grease a muffin tin to prevent sticking; this recipe yields about 12 to 16 cookie cups depending on scoop size.
- Portion Dough: Use a cookie scoop to evenly portion the dough into the prepared muffin tin cups. For extra chewy texture, freeze the dough balls in the tin for 10 minutes before baking.
- Add Topping: Remove the muffin tin from the freezer and sprinkle flaky sea salt over each dough portion.
- Bake: Bake the cookie cups at 350°F for approximately 12 to 13 minutes. Rotate the muffin tins halfway through baking to ensure even cooking. Be careful not to overbake, as the cookies will continue cooking slightly after removal from the oven.
- Cool and Remove: Allow the cookie cups to cool in the pan for about 5 minutes until firm enough to transfer. Use a butter knife or small spatula to slide them out gently onto a cooling rack.
- Serve and Store: Enjoy the cookie cups warm and gooey or cooled completely. Store in an airtight container at room temperature to maintain freshness.
Notes
- Chilling the dough for 12-24 hours is essential for optimal flavor and chewiness.
- Freezing the dough balls before baking enhances chewiness but can be skipped if short on time.
- Use a mix of chocolate chips, chunks, or discs for varied texture and richness.
- Do not overbake; cookies will firm up as they cool.
- Flaky sea salt on top adds a delightful contrast to the sweet cookie.
- Store cookies in an airtight container at room temperature for up to 4 days.
Find it online: https://bitezly.com/vegan-chocolate-chip-cookie-cups-recipe-2/
