Ultimate Vegan Chocolate Chip Cookies

These Vegan Chocolate Chip Cookies are everything you could want: a soft, gooey center, perfectly crisp edges, irresistibly chewy texture, rich buttery flavor, and pools of melted dark chocolate in every bite.

Why this recipe works

No shortage of research and testing went into this vegan cookie recipe. I spent days if not weeks reading about cookie science from the experts and playing around with ratios of all kinds: sugar to butter, flour to baking soda, butter to (vegan) eggs, you name it.

Armed with research, my recipe tester Callie and I tested every practical variable: chocolate chips vs. chopped chocolate vs. chocolate feves, browned butter vs. creamed butter, brown sugar vs. white sugar, the ideal time to rest cookie dough before baking, various oven temperatures, gluten-free alternatives, and more than I can list.

All in all, we baked nearly 300 cookies to develop our perfect grown-up chocolate chip cookie.

Here’s just a very small sampling of some of the variables we tested.

Frequently asked questions

What should the cookie dough feel like?

The cookie dough should be soft and mushy, but not too wet or too dry. You should be able to easily roll it into balls. If it feels too wet, add a few tablespoons of flour at a time until it’s just right. If it’s too dry, add a tablespoon or two of non-dairy milk.

Are chocolate chips vegan?

No, not all chocolate chips are vegan. They often contain dairy. Make sure to check the package list for things like butter oil, milk fat, and so on. Enjoy Life brand are always vegan, as are Trader Joe’s semi-sweet chips, Guittard, Kirkland Brand and some others. You can also use vegan chocolate bars and chop them up for chocolate chunk cookies.

Does the cookie dough need to be chilled?

No, I never chill this cookie dough. I’m much too impatient! It’s just not needed here, but if you want to chill it, I’m sure it will be fine. The cookies will come out much thicker.

How long will they last?

They will keep for 3-4 days at room temperature, if you don’t eat them all before then! Store in a covered container. They also freeze well.

Roll the cookie dough into balls and freeze in a freezer friendly container. When you want to bake cookies simply preheat the oven and bake, adding a few more minutes since the dough was frozen. No need to defrost the dough.

Baked cookies also freeze well and are wonderful straight from the freezer. I love having frozen cookies to throw in my kid’s lunch box on school days.

INGREDIENTS

▢12 tablespoons (168g) vegan butter, sliced into thick pats (see Note 1)
▢2 tablespoons (14g) ground flaxseed meal
▢5 tablespoons (70 mL) warm water
▢6 ounces (170g) 65% to 75% dark or bittersweet chocolate (see Note 2)
▢2 cups (250g) all-purpose flour (see Note 3 for GF)
▢½ teaspoon fine sea salt
▢¾ teaspoon baking soda (make sure it’s fresh, see Note 4)

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