These vegan Crispy Chocolate Chip Cookies are crisp on the outside and soft and chewy, gooey on the inside studded with chunks of delicious chocolate.
Jump to:
Why you will love this recipe
- Freezer friendly: You can freeze cookie dough to have fresh cookies always on hand. Use your cookie scooper and scoop them into cookie dough balls put onto a parchment paper lined cookie sheet and place them in the freezer, once they are hard store them in a freezer friendly zip lock bag. To bake just let them sit out on the counter for about 30 minutes to thaw out and then bake according to directions.
- Crispy, soft and sweet: These Crispy Chocolate Chip Cookies are awesome, with crispy edges, soft and chewy inside thats filled with sweet chocolate chip’s making these cookies one of the tastiest vegan homemade cookies around.
- Perfect dessert: These crisp, soft and chewy, chocolate chip sweetened cookies are a perfect dessert with a glass of homemade Cashew Milk, Coconut Milk, Oat Milk or Almond Milk just crack that cookie in half and dunk it right into that glass of milk.
If you love chocolate chips cookies check out my:
- Vegan Oatmeal Raisin Cookies
- Easy Vegan Chocolate Chip Cookies
- Chocolate Chip Cookie Bars
- Chocolate Chunk Coconut Oat Cookies
- Vegan Oatmeal Raisin Cookies
- Edible Cookie Dough
- Pumpkin Chocolate Chip Cookies I know you will love them all!
Ingredients
Check out the recipe card below for a full list of ingredients and quantities to make these vegan Crispy Chocolate Chip Cookies.
- Flour: I use organic unbleached all purpose flour. I have not tested this with gluten free flour, if you feel like experimenting I usually have good results with King Arthur 1:1 gluten free baking flour.
- White and Brown Sugar: Both sugars give a nice texture to these crispy chocolate chip cookies.
- Vegan Butter: I use Miyokos but Earth Balance is also great.
- Cornstarch: This helps keep them semi soft and prevents too much crystallization of the sugars, do not skip this!
- Vegan Yogurt: This is our egg replace, it gives the cookie moisture and helps hold it together as well as leaving it soft and delicious for about a week.
- Baking Powder and Baking Soda: Do not skip either of these it is very important to get the instant rise from the soda and the second rise from the powder in the oven.
Variations
- Chopped nuts: If you’d like to add some chopped nut's feel free to add your favorite nuts or try walnuts, pecans or hazelnuts all will taste great in these Crispy Chocolate Chip Cookies.
- Fancy up the cookie: I love these easy Crispy Chocolate Chip Cookies the way they are, but you can certainly take this cookie to the next level with many options, dip half the cookie in melted vegan chocolate or vegan white chips and let it set, drizzle melted chocolate chips zig zag over the top of the cookies, frost the complete cookie, possibly even add sprinkles over the top, if it’s a topping you like it should work out good.
- Chipless or white chocolate: Yes you can go chipless or change the vegan chocolate chips to vegan white chocolate chips either way this cookie still tastes amazing.
- Mason jar lid: Mason jars have 2 lid sizes available, regular mouth (2 inch) and wide mouth (3 inch) you can use either size lid you have. I used the wide mouth 3 inch lid.
How to make Crispy Chocolate Chip Cookies
Step 1: In a large mixing bowl add the vegan butter and melt it in the microwave in 15 second intervals. Let cool about 10 minutes. Then whisk in the light brown sugar, granulated sugar, vanilla and vegan yogurt.
Step 2: Next add the flour, corn starch, baking soda, baking powder and sea salt and fold to combine using a spatula or large spoon.
Step 3: Fold in the chocolate chips.
Step 4: Fold in the vegan chocolate chips. Place in the Fridge for 30 minutes to chill.
Step 5: Pre-heat the oven to 350°F and line a baking sheet with parchment paper. Remove the dough from the fridge, (can let sit for 5 minutes to soften if needed) scoop about 1.5 ounce size cookie balls, (I put 6 per cookie sheet) and place in the oven for 18 minutes.
Remove from the oven and use a circle cookie cutter or the lid of a mason jar to shape them if needed and let the cool on the baking sheet. Enjoy once cooled or place in a sealed container for up to 1 week on the counter.
Expert Tips
- Cool the cookies: Let the Crispy Chocolate Chip Cookies cool before eating, as they cool the cookies will set and firm up a little. Yes you can certainly eat them right away with the melted chocolate, just remember it’s hot.
- Storing: You can store these Crispy Chocolate Cookies in a sealed container on the counter for 3-5 days. If you’ve got any left at 5 days I’d store them in the freezer in an airtight container for up to 3 months.
Recipe FAQs
What causes the crispness of a cookie?
A mixture of things creates the crispness of the cookie, but in this particular cookie we used brown sugar to keep it chewy with a touch of white sugar to make it crispy.
Does butter make cookies softer?
Yes adding more moisture including melted butter helps make the cookies softer and under baking cookies by 1-2 minutes also helps cookies retain chewy softer cookies.
What does brown sugar do in cookies?
Brown sugar helps create a moister, denser cookie.
More Vegan Cookies Recipes
Note: The recipe has been adapted since the video was made, the pictures and recipe is accurate the video is outdated.
Crispy Chocolate Chip Cookies
These vegan Crispy Chocolate Chip Cookies are crisp on the outside and soft and chewy, gooey on the inside studded with chunks of delicious chocolate.
Print
Pin
Rate
Ingredients
- ¾ cup melted vegan butter melted and cooled (170 grams)
- ¾ cup light brown sugar (packed - 165 grams)
- ¼ cup granulated sugar (50 grams)
- 1 teaspoon vanilla extract
- ⅓ cup vegan yogurt room temp, plain unsweetened, I used coconut yogurt. (85 grams)
- 13/4 cup unbleached all purpose flour (219 grams)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ⅛ teaspoon sea salt
- 1 ½ teaspoon cornstarch
- 1 cup vegan chocolate chips
Instructions
- In a large mixing bowl add the vegan butter and melt it in the microwave in 15 second intervals. Let cool about 10 minutes. Then whisk in the light brown sugar, granulated sugar, vanilla and vegan yogurt.
- Next add the flour, corn starch, baking soda, baking powder and sea salt and fold to combine using a spatula or large spoon.
- Fold in the vegan chocolate chips. Place in the Fridge for 30 minutes to chill.
- Pre-heat the oven to 350°F and line a baking sheet with parchment paper. Remove the dough from the fridge, (can let sit for 5 minutes to soften if needed) scoop about 1.5 ounce size cookie balls, (I put 6 per cookie sheet) and place in the oven for 18 minutes.
- Remove from the oven and use a circle cookie cutter or the lid of a mason jar to shape them if needed and let the cool on the baking sheet. Enjoy once cooled or place in a sealed container for up to 1 week on the counter.
- Makes 12-14 cookies. Store in a sealed container on the counter for 3-5 days.
Video
Notes
Measuring the butter: If you do not have a full stick of butter with measuring lines on it, I use the "dry cup method" for measuring the butter, scoop the butter into a dry measuring cup and level it off. I also recommend using a kitchen scale if you have one.
Room temperature oat milk: If you are using a butter like Miyokos which has coconut oil in it make sure the plant milk is room temperature, if you mix cold milk with softened or melted coconut oil it will harden the oil.
Plant Milk: I used oat milk but any plant milk will work for this cookie recipe cashew, soy, oat or coconut. (coconut will most likely alter the flavor slightly)
Measuring sugar: To measure white sugar use a dry measuring cup, scoop it into the bag and level it off using the back of a butter knife. If you have a kitchen scale it would be more accurate to use that.
Measuring brown sugar: To measure brown sugar use a dry measuring cup, scoop it into the back and pack it firmly into the cup. If you have a kitchen scale it would be more accurate to use that.
Measuring flour: To measure all purpose white flour, a kitchen scale is the best and most accurate way to measure, but if you don’t have one using the dry cup method is the next best. To measure flour spoon the flour into the measuring cup and use a butter knife to level it off gently. Avoid packing the flour this will result in way too much flour being used. Please note that most “gram” conversions are based on white all purpose flour, not all flours weigh the same so please make sure that if you are substituting a different flour such as oat, gluten free or any others that the best way to measure would be using the dry cup method.
Storing: Placing baked goods in a sealed container is usually the best way, if it’s a cookie you can also add a piece of plain white bread to help the cookies stay soft and moist. The cookies will absorb the moisture from the bread so that’s why it’s important that the bread is plain white so the cookies don’t take on the flavor of the bread.
Nutrition
Calories: 369kcal | Carbohydrates: 54g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 181mg | Potassium: 58mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1IU | Calcium: 47mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @TwoRaspberries or tag #tworaspberries!
Leave a Reply