Mini Chocolate Chip Bakery Style Cookies Recipe

Mini vanilla bakery style cookies stuffed full of yummy chocolate chips! A classic sweet treat, just veganised!

Inspired by the Millie's Bakery cookies I used to love growing up, these mini cookies have a classic vanilla cookie dough with lots and lots of chocolate chips! They are perfectly chewy and slightly crisp around the edges. The best part is that they only need eight ingredients, a splash of water and they only take eight minutes to bake in the oven!

This recipe makes 24 mini cookies. You can of course make larger cookies instead if you would like! They will stay fresh for around a week in an airtight container or you can freeze them for longer. Either freeze the balls of raw cookie dough ready to bake when you need a cookie fix. Or bake the cookies, leave them to fully cool and then stack them in a food container before freezing. They don't take too long to defrost and they're also delicious slightly warmed in the microwave!

Makes 24 mini cookies

Cookie ingredients;

240g plain flour

100g soft brown sugar

90g white granulated or caster sugar

4g baking powder

2g baking soda

1/2 tsp vanilla powder

90g vegan block butter

40g cold water

100g dark or ‘milk’ chocolate chips

You will also need; a mixing bowl, baking tray, baking paper, small spoon or ice cream scoop

---

How to make your cookies;

1. Pre heat the oven to 180°c

2. Line your baking tin with baking paper, this will make sure your cookies do not stick

3. Make your cookie dough by adding the vegan butter, brown sugar and white sugar into your mixing bowl and stirring until it is light, fluffy and combined

4. Add the flour, baking powder, baking soda, vanilla powder and cold water and mix again to make a thick dough

5. Add your chocolate chips to the dough and mix through

6. Scoop the dough into 24 even balls using a small ice cream scoop or spoon. Each dough ball should weigh around 25-30g

7. Place the cookie dough balls on the baking paper lined tray. Make sure to space them out

8. There's no need to chill the dough before baking, as we are making the flatter, bakery style cookies, rather then the chunky NYC style cookies

9. Bake the cookies for around 8 minutes at 180c until lightly golden

10. Remove from the oven and bang the tray firmly on the worktop.  This helps release any trapped air bubbles and makes the cookies have a lovely chewy centre

11. If your cookies have slightly spread, use a large circle cookie cutter to scoot them back into a neat circle

12. Leave the cookies on the tray to cool as the cookies will be soft to touch while they are hot

13. Once cooled they are ready to eat!

    
    

Tips & Tricks!

• I used a block style vegan butter to make my cookies. You can use a spreadable butter will make the dough wetter, so you'll need to add a little less water. I used Flora unsalted block butter.

• I used Moo Free chocolate chips

• My vanilla powder is always from Vanilla Mart; https://amzn.to/3NKcmOq

• If your cookies spread a little too much in the oven, while they are still hot, use a large circle cookie cutter to scoot them around the edge and bring them back into a nice circle shape

• To make gluten free cookies, just swap to gluten free flour and add 1g of xanthan powder for every 100g of flour. I find the gluten free cookie dough is softer so I like to fridge the dough until chilled before baking