Copycat Disney Chocolate Chip Cookies
Step into a little Disney magic right from your kitchen! We’ve recreated the famous Chocolate Chip Cookies from the Disney Grand Floridian Resort - soft, chewy, and full of chocolatey goodness. These bakery-style cookies are a fan favourite for a reason, and now you can enjoy them fresh from your own oven. Best of all, my version is completely dairy-free and easy to adapt for other dietary needs. Get ready to bake up a batch of pure nostalgia and happiness!
Equipment
- Hand Mixer (you can also use a stand mixer)
- 2 Air Bake Cookie Tray (see notes for other options)
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
- 140 g Plant Based Butter (unsalted) (Roughly 10 tbsps - room temperature)
- 213 g Golden Sugar (1 US Cup)
- 90 g Icing Sugar (3/4 US Cup)
- 2 Eggs (Medium or Large - room temperature)
- 2 tsp Vanilla Bean Paste
- 300 g All Purpose Flour (2.5 US Cups)
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 bag Vegan Chocolate Chips (I used 300g - slightly more or less is ok)
Instructions
Prepare your ingredients and equipment:
- Bring the butter and eggs to room temperature before starting. Line your baking trays with parchment paper and preheat your oven to 330°F / 165°C.
Cream the butter and sugars:
- In a large mixing bowl, combine 140 g Plant Based Butter (unsalted), 213 g Golden Sugar, and 90 g Icing Sugar. Beat until the mixture is light and fluffy - this helps create that classic soft and chewy texture.
Add wet ingredients:
- Mix in 2 Eggs, one at a time, followed by 2 tsp Vanilla Bean Paste (or extract). Scrape down the sides of the bowl to make sure everything is evenly combined.
Add dry ingredients:
- Add 300 g All Purpose Flour, 1 tsp Baking Soda and 1/2 tsp Salt to the butter mixture and mix until fully incorporated.
Fold in the chocolate chips:
- Stir through 1 bag Vegan Chocolate Chips (or chunks). The dough should be thick and studded with chocolatey goodness.
Scoop and shape:
- Using an ice cream scoop, portion the cookie dough onto your prepared trays - 6 cookies per tray. Leave space between them to allow for spreading. Gently reshape each scoop so it’s slightly peaked rather than round to help control spread.
Bake the cookies:
- Bake for 12–14 minutes, rotating trays halfway if needed. I recommend baking two trays at a time (12 cookies total), one on each oven rack. The edges should be lightly golden while the centres remain soft.
Cool and enjoy:
- Let the cookies cool on the trays for a few minutes before transferring the parchment and cookies to a wire rack. Bake the remaining cookies and enjoy warm with your favourite dairy-free milk. Top Tip: If your cookies spread too much, use a glass or bowl to circle around each cookie right after baking - this helps reshape them perfectly!
Video
Notes
- Yield: This recipe makes 24 large cookies. For mini cookies, use a smaller scoop and reduce the baking time by 1–2 minutes.
- Baking Tip: If using a regular cookie tray, bake for about 12 minutes. I like to remove the cookies as soon as the edges start to turn golden - they’ll continue to bake on the tray as they cool.
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The cookies will still be soft, chewy, and delicious.
- Vegan Option: Replace the eggs with 2 flax eggs or 100g unsweetened apple sauce. Both work beautifully. I often use apple sauce in my own cookies for an extra soft texture.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. For that fresh-baked texture, pop them in the microwave for 10–15 seconds before enjoying.
- Freezing: These cookies freeze wonderfully! You can freeze the baked cookies for up to 3 months or freeze the dough balls and bake straight from frozen - just add an extra minute to the baking time.
Did you make this recipe?I'd love to hear what you think - leave a review below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
