Irresistible one-bowl Vegan Chocolate Chip Cookies with crisp edges and soft centers

Mix the wet ingredients. In a large bowl or a stand mixer, cream together softened vegan butter and brown sugar. Add milk and vanilla, fully beat until fluffy. Scoop the mixture to one side of the bowl.

Add dry ingredeints. Add flour (spooned and leveled), baking soda, and salt to the bowl on the other side, and give the dry ingredients a quick stir. Then combine the wet and dry ingredeints until fully incorporated.

Mix in the chocolate chips, along with any other additions.

Shape. Scoop 1.5-ounce cookies (1 1/2-inch diameter ball) onto a parchment-lined baking tray with a few inches of space around each one. Flatten just slightly with a wet hand.

Refrigerate the cookie dough for at least 30 minutes. This is really key- you want the cookie dough cold when going into the oven.

Preheat the oven to 350F

Bake on the middle rack in the preheated oven for 12-14 minutes.

Let cool on the baking sheet for 20 minutes before moving to a wire rack. The cookies will be very soft and fresh out of the oven, but will firm up and crisp. Let cool completely before storing.