Vegan Chocolate Chip Cookies
Updated: Sep 13
by Savini Gauri
If you're looking for the perfect chocolate chip cookie recipe, this is it! Packed with chocolate chunks (not chocolate chips) these cookies are soft on the inside and crispy on the outside. I'm so excited for you to try them!
It has always been a question for me that, why do people call them Chocolate Chip Cookies when in reality we always put chocolate chunks in them? (Chocolate chips are so inadequate)
What Makes This Cookie The Best
Texture heaven. This recipe gives the perfect batch of VEGAN Chocolate Chunk Cookies (crispy on the edges and super gooey in the middle and pure indulgence all over).
And the best part is that you can't even tell they are VEGAN and SUPER DUPER EASY to make.
Simple ingredients and recipe. Most recipes have a billion steps to follow, weird ingredients that are impossible to procure, and equipment that everybody does not have and is also a pain to clean later on.
This recipe has none of them.
No funny ingredients or replacements. This is a vegan recipe, but… I won't ask you to put egg replacements. No chia seeds or flax seeds or whatever the latest trending 'perfect egg substitute' is because let’s be honest, they never work.
I find all these trending replacements highly overrated. I’m sorry, I know a lot of you may disagree with me, but every time I’ve tried adding a “trendy replacement” to anything, it never tastes good.
So we’ll be skipping all that.
I have tried to keep the recipe and its ingredients as straightforward and simple as possible.
These Vegan Chocolate Chunk Cookies are the best. From their crisp edges to the soft center and melt-in-the-mount chunks of chocolate - they are everything one looks for in a chocolate chunk cookie.
Mostly, when you try something vegan, the first thing you tend to say is, " It's pretty good for being vegan ". But trust me when I say this, these are simply good Chocolate Chunk Cookies, and no one will be able to guess that they are vegan.
The ingredients are very basic and you probably have all of them in your kitchen already:
All Purpose Flour or Pastry flour. It gives the cookie the perfect chewy consistency.
Baking powder. It makes the cookie center soft.
Salt. Or a fancy flaked salt if you have it
Caster sugar or powdered sugar.
Light or dark brown sugar. The cookies look light or dark depending on what you use
Vegetable oil. Or any neutral-tasting oil you like
Dairy-free milk. like almond, oat, or soy milk. Or water if you don't have it
Vanilla extract. (optional) Make sure you use high-quality vanilla for the best flavor
Dark Chocolate. Chunks or just a chopped-up bar of dark chocolate
See? I told you we won't use any weird ingredients.
How To Make The Best Cookies
Combine the wet ingredients. Begin by mixing together the brown sugar, white sugar, and oil. It will look clumpy and separated, so don't worry. Then we’ll add the dairy-free milk and it will miraculously transform into this smooth and luscious, golden brown mixture.
Add vanilla. Add a generous amount of vanilla, because vanilla makes everything 1837645 times more amazing. (It’s my science fact.)
Mix the dry ingredients. In a separate bowl mix together the flour, baking powder, baking soda, and salt. Then add the dry flour mix into the wet ingredients. Mix until you don't see any dry flour. PRO TIP: Use a Silicone spatula when mixing wet and dry ingredients.
Add chocolate chunks. Now add in the chocolate – you can add more or less as per your choice (though I sincerely doubt anybody would want less chocolate).
Portion the dough. Scoop the cookie dough onto a lined baking tray. You can use an ice cream or cookie scoop. If you don't have either you can do it with your hands (warning: your hands will get messy) PRO TIP: Place the cookie dough scoops 3-4 inches apart to avoid making one giant sloppy cookie.
Chill the cookie dough. Then put the scooped cookie dough in the fridge for at least 30 minutes, but overnight is fine too.
Bake the cookies.
Now, how do we bake Vegan Chocolate Chunk Cookies?
For the perfect balance of crispy edges and a gooey center, I like to bake the cookies at 180ºC for roughly 10 to 12 minutes.
Expert Tips and Tricks
Don't skip chilling the cookie dough. This refrigeration time helps the flavor develop even further. You can even freeze this scooped cookie dough for the days when you have cravings or want to eat a cookie just because...(which happens to me pretty often).
Adjust the baking time. You can always bake them less to get gooier cookies OR bake them longer for them to be crisper. There’s no one right way, it's all about personal preference.
Make the cookies more indulgent. If you want to make your cookies even richer, halfway through the baking take out the cookies, add a few extra chunks of chocolate, and put them back in the oven.
Make them crispier. If you want your cookies to be thinner, gently press them down using a bowl or measuring cup and put them back in the oven for a minute.
NOTE: YOUR COOKIES WILL LOOK SOFT AND FLIMSY WHEN THEY COME OUT OF THE OVEN. THEY HARDEN UP AND RETAIN STRUCTURE ONCE COOL.
I sincerely hope you give these cookies a try (whether you are a vegan or not). And I hope you love them as much as I do.
If you try this recipe, let us know! Leave a comment, rate it, and tag a photo #bakewithsavini on Instagram so we can see. Cheers, friends!
How should I store these chocolate chip cookies cookies?
These Vegan Chocolate Chunk Cookies keep well in a closed air-tight container for about 7-8 days. Just make sure the cookies have cooled completely before you put them in the container. However, I doubt there will be any left to store and keep aside.
How should I serve these cookies?
I would recommend trying them hot straight out of the oven (be careful that you don't burn your mouth.....it has happened to me so many times but it's totally worth it) If you're feeling a little adventurous, sprinkle a few flakes of white or pink sea salt before having them. The extra salt not only makes them look prettier but your taste buds will be delighted too!
Can I make these cookies ahead of time?
Absolutely. You can make the cookies atleast 3-4 days in advance. Or you can prepare the cookie dough, scoop it, and freeze it in a freezer-safe container or plastic wrapped tray for up to 2 months.
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