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Vegan Chocolate Chip Cookie Cups Recipe

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4.1 from 12 reviews

These Vegan Chocolate Chip Cookie Cups offer a delightful twist on classic cookies, baked in individual portions resembling deep dish cookie bars with an irresistibly chewy texture. Perfectly portioned and loaded with bittersweet vegan chocolate chips, these cookie cups are a family favorite for weekly baking sessions. They combine the convenience of muffin tin baking with the indulgent flavor and texture of a dense, gooey chocolate chip cookie.

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 well)

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

Topping

  • Flaky sea salt for sprinkling

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and sea salt until thoroughly combined. Add the vegan chocolate chips and toss them in the flour mixture to coat evenly. This helps prevent the chips from sinking during baking.
  2. Combine Wet Ingredients: In a large mixing bowl, whisk together the white sugar, dark brown sugar, neutral oil, water, and vanilla extract. Whisk for about two minutes until the mixture is very smooth, ensuring no clumps of sugar remain for a uniform sweetness and texture.
  3. Combine Wet and Dry Mixtures: Stir the flour and chocolate chip mixture into the wet ingredients just until combined. Be careful not to overmix; no streaks of flour should remain, but the dough should not be excessively worked. Cover the bowl with plastic wrap.
  4. Chill the Dough: Refrigerate the dough covered for at least 12 to 24 hours. This resting period helps develop the flavors and improves the texture of the cookie cups.
  5. Preheat Oven and Prepare Tin: Remove the dough from the refrigerator when ready to bake. Preheat your oven to 350°F (175°C). Grease your muffin tins generously; this recipe makes approximately 12 to 16 cookie cups depending on the size of your scoop.
  6. Scoop Dough into Muffin Tin: Using a cookie scoop, portion the dough into the muffin cups. For extra chewy cookie cups, place the muffin tin with dough balls into the freezer for 10 minutes before baking.
  7. Top and Bake: Remove the muffin tin from the freezer and sprinkle flaky sea salt over each dough ball. Bake in the preheated oven for about 12 to 13 minutes, rotating the tin halfway through to ensure even baking. Bake until the edges turn just golden. Avoid overbaking as the cookies will continue to set after being removed.
  8. Cool and Serve: Let the cookie cups cool in the muffin tin for about 5 minutes until they are firm enough to handle. Use a butter knife or small spatula to gently slide them out onto a cooling rack. Allow them to cool completely or enjoy warm while still slightly gooey for maximum indulgence.
  9. Storage: Store leftover cookie cups in an airtight container at room temperature to maintain freshness.

Notes

  • The dough benefits greatly from chilling for 12 to 24 hours, which enhances flavor and texture.
  • Using a combination of chocolate chips, chunks, and discs adds varied texture and chocolate distribution.
  • Do not overbake; the cookies should look slightly underbaked in the center as they continue to firm upon cooling.
  • Flaky sea salt sprinkled on top adds a delightful contrast to the sweet chocolate and enriches flavor.
  • Neutral oil such as grapeseed is preferred, but other neutral vegetable oils like canola or sunflower can be substituted.

Find it online: https://bitezly.com/vegan-chocolate-chip-cookie-cups-recipe/