These are the best vegan Chewy Chocolate Chip Cookies with crisp edges and a chewy center, they're an all around classic favorite!
ok! Seriously friends this is FAVORITE! a new favorite that is, it's chewy and soft and it literally stays that way for daysss! totally love this Chewy Chocolate Chip Cookie!
RECIPE RUNDOWN:
Flavor- classic! This is truly a chocolate chip cookie flavor, it’s a neutral slighly vanilla tasting dough with huge chunks of chocolate!
Texture- crisp edges and chewy + gooey soft center! Just a perfect cookie!
Ease of making- EASY only 9 ingredients and 1 bowl to make these tasty chewy cookies from your dream!
Ease of clean up- super easy just 1 bowl and 1 spoon!
TIPS for making : do not skip the fridge step! The dough needs to be cold when it goes into the oven other wise the cookies will spread out super thin and flat.
Customization- add in any mix ins to this super soft cookie, vegan m&m’s or even my healthy PB Cups chopped up into tiny pieces would be oh-so-yum! Note to self: I need to try that!!!
Additional notes: when they come out of the oven leave them on the lined baking sheet and let them COOL COMPLETELY or they will fall apart, they need to finish setting! … ORRR you could totally crumbly a nice hot underbred cookie over some vegan vanilla ice cream??? Just a thought! Y-U-M!
More Recipes like this:
- Soft Chocolate Chunk Caramel Cookies (if you like a little caramel with you chocolate)
- Peanut Butter Chocolate Marble Cookies (for more chocolate and PB delicious-ness)
- Classic Chocolate Chip cookie Bars (those of you that prefer a little more tradition)
- Caramel Macadamia Cookies (fancy caramel and nut lovers)
- Classic Chocolate Chip Vegan Cookies (for those who wan t a GF refined sugar free option)
Chewy Chocolate Chip Cookies
These are the best vegan Chewy Chocolate Chip Cookies with crisp edges and a chewy center, they're an all around classic favorite!
- Prep Time: 7
- Cook Time: 15
- Total Time: 22 minutes
- Yield: 12 1x
- Category: dessert
- Method: baking
Ingredients
WET INGREDIENTS:
⅓ cup softened room temp vegan butter (I use Earth Balance in the red pkg)
⅓ cup vegan cane sugar
⅔ cup packed brown sugar
1 tsp vanilla
⅓ cup non-dairy milk (I use SILK unsweetened almond)
DRY INGREDIENTS:
1 ½ cups unbleached all purpose flour
Pinch of sea salt
½ tsp baking soda
¾ cup vegan chocolate chips/chunk or chocolate bar chopped (I use a mixture)
Instructions
Pre-heat the oven to 350˚ F
line a baking sheet with parchment paper
- In a large mixing bowl add the butter and sugar and mix together, then add in the rest of the wet ingredients and mix.
- Add the dry ingredients to the wet and mix, fold in the chocolate chunks last.
- Line 2 baking sheets with parchment paper and form large golf ball sized balls 6 per cookie sheet and bake for 15 minutes (1 cookie sheet at a time, place the other in the fridge and remove 5 minutes before baking)
- LET COOL completely about 30 minutes.
Notes
Store in a sealed container or ziplock bag for 4-5 days.
Can form balls and freeze for up to 1 month, when ready to bake remove and let thaw in the fridge over night or on the counter for 1-2 hours, or if you are super impatient like me you can let them sit out while the oven pre-heats and then bake them 2-3 minutes longer than the recipe states, just remember the colder the dough is the thicker the cookie will be and it won’t spread as much as the original recipe did.
Keywords: vegan, chocolate chip, chewy cookie, easy, best, baking
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