Vegan New York Style Cookies

For years I have been selling these vegan New York style cookies to the good people of Nantwich. They are inspired by what I would consider as the original New York style cookie from Levain Bakery. I have been lucky enough to try one of them (a peanut butter and chocolate one) which was so decadent and rich.

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If you want to make sure these vegan New York style cookies are vegan be sure to check that the chocolate you are using doesn’t contain milk because even dark chocolate can have milk in it. I have used dark chocolate in this recipe because I like how the slight bitterness of the dark chocolate balances out the sweetness of the cookie. However you could substitute the vegan dark chocolate for free from milk or white chocolate. I like to use Moo Free chocolate as a white or milk chocolate alternative and it is readily available in shops in the UK. Personally I like to use a bar of chocolate and chop it into chunks because I prefer having chocolate chunks in my cookies but if you want to make life easier you can buy chocolate chips and use them instead.

I tend to use a block of vegan butter rather than vegan spread because block butter holds up a bit better while baking whereas a spread style butter may make the cookies too runny and they can spread into each other while they are baking. You could use something like Stork Baking Block or Flora Plant Butter block but there are many alternatives.

These cookies are really nice eaten cooled or when they are still slightly warm so that the chocolate is still a bit melty.

I have tried a few different flavour variations of this recipe. I have a recipe for a white chocolate chip version and also a red velvet version.

Vegan New York Style Cookies

Difficulty: Easy

Servings

13

servings

Prep time

1

hour 

40

minutes

Cooking time

18

minutes

Total time

2

hours 

The classic New York style chocolate chip cookie goes vegan!

Ingredients

• 2 Flax Eggs ( 1 tbsp ground flaxseed mixed with 3 tbsp water per 'egg')

• 230g Vegan Baking Block

• 1 tsp Vanilla Extract

• 160g Light Brown Sugar

• 160g Caster Sugar

• 400g Vegan Chocolate Chips

• 200g Self Raising Flour

• 300g Plain Flour

• 2 tsp Baking Powder

• 1/4 tsp Bicarbonate of Soda

• Pinch of Salt

Directions

• Make the flax egg by combining 2 tbsp ground flax seed with 6 tbsp water and set aside. 
• Beat together the baking block, vanilla extract and sugars until just combined. There should still be nuggets of the baking block so don't over mix.
• Stir in the chocolate chips.
• Mix in the two flours, baking powder, bicarbonate of soda and salt.
• Add in the flax egg and mix just until a dough forms. 
• Roll into 215g balls. Place on a lined baking tray and freeze for at least 90 minutes, preferably overnight.
• When you are ready to bake the cookies pre heat the oven to 180ºc/350ºf. Line a large baking tray with baking paper and put it in the oven to warm up.
• When the oven is up to temperature, place the frozen cookies on the baking tray with at least 3 inches between each cookie to allow them to spread. Bake for 18 minutes before moving to a wire rack to cool completely.