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.
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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.
- Quick and Easy: These cookies take about 30 minutes from start to finish, only needing 11 ingredients and clean ups a breeze with very few items to clean up and you’ve got some tasty chocolate chip cookies.
- 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.
- Vegan: These are my favorite cookies and they are also vegan but non-vegans would never even know. It's the perfect dessert cookie anytime of the day.
If you love chocolate chips cookies check out my Easy Vegan Chocolate Chip Cookies, Vegan Oatmeal Raisin Cookies, Chocolate Chip Cookie Bars, Chocolate Chunk Coconut Oat Cookies, Vegan Oatmeal Raisin Cookies, Edible Cookie Dough or my seasonal 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.
- Cream of Tartar: This helps keep them semi soft and prevents too much crystallization of the sugars, do not skip this!
- 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 this chocolate chip cookie.
- 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
Prep: Pre-heat the one to 375° F and line a baking sheet with parchment paper.
Step 1: In a microwave safe bowl add the butter and melt in the microwave. Add the cane sugar, brown sugar, room temp butter (very important so it doesn't harden the melted butter), oat milk and vanilla. Whisk together.
Step 2: Add the flour, baking powder, baking soda, cream of tartar and salt, fold together with spatula then mash really well with your hands to get well combined.
Step 3: Fold in the chocolate chips.
Step 4: Roll balls and place on parchment paper lined baking sheet (I put 6 balls per cookie sheet) and place in the freezer for 5 minutes, no longer set a timer. Remove from the freezer and put directly into the oven, on the middle rack and bake for 11 minutes.
Step 5: Remove from the oven and use a mason jar lid to make them perfectly round if desired. (see pictures and video) Let cool 5 minutes. Repeat with second batch of cookies. Makes 12 cookies. Store in a sealed container for 3-5 days.
Expert Tips
- Cool the cookies: Let the crisp cookies cool before eating, as they cool the cookies set and firm up a little and the chocolate chips cool a little also. But yes you can certainly eat right away with the melted chocolate and the cookie possibly falling apart, 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
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.
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.
Brown sugar helps create a moister, denser cookie.
More Vegan Cookies Recipes
Crispy Chocolate Chip Cookies
Ingredients
- ⅓ cup melted vegan butter (I used Miyokos - measure solid then melt it - 76 grams)
- ⅓ cup cane sugar (67 grams)
- ⅔ cup brown sugar (packed - 147 grams)
- 2 tablespoons non-dairy milk (room temp-I used Oat Milk - 30 ml)
- 1 teaspoon vanilla extract
- 1 ⅓ cup unbleached all purpose flour (167 grams)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ⅛ teaspoon sea salt
- 1 teaspoon cream of tartar
- ½ cup vegan chocolate chips
Instructions
- Pre-heat the one to 375° F and line a baking sheet with parchment paper.
- In a microwave safe bowl add the butter and melt in the microwave. Add the cane sugar, brown sugar, room temp butter (very important so it doesn't harden the melted butter), oat milk and vanilla. Whisk together.
- Add the flour, baking powder, baking soda, cream of tartar and salt, fold together with spatula then mash really well with your hands to get well combined.
- Fold in the chocolate chips. Roll balls and place on parchment paper lined baking sheet (I put 6 balls per cookie sheet) and place in the freezer for 5 minutes, no longer set a timer. Remove from the freezer and put directly into the oven, on the middle rack and bake for 11 minutes.
- Remove from the oven and use a mason jar lid to make them perfectly round if desired. (see pictures and video) Let cool 5 minutes. Repeat with second batch of cookies.
- Makes 12 cookies. Store in a sealed container for 3-5 days.
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