Chewy & Soft Vegan Chocolate Chip Cookies (Better Than Tollhouse!)
There’s something undeniably comforting about the concept of fresh-baked cookies wafting through the air. For vegan enthusiasts and cookie lovers alike, these Chewy & Soft Vegan Chocolate Chip Cookies offer the perfect blend of nostalgia and irresistible taste that promises to transport you back to your childhood. Forget about the cookie aisle at the supermarket; with this recipe, you’re about to elevate your baking game to a whole new level, proving that plant-based doesn’t mean compromising on flavor or texture.
Why Make This Recipe
- Perfectly chewy and soft, these cookies are sure to become a household favorite.
- Using simple, wholesome ingredients, they’re not only delicious but also vegan-friendly.
With every bite of these cookies, you’ll realize that vegan baking can be just as indulgent and satisfying as traditional recipes.
Making Chewy & Soft Vegan Chocolate Chip Cookies at Home
When it comes to creating the ultimate cookies, each component counts. This recipe will guide you through a straightforward process to yield cookies that are chewy in the center with a crisp edge, and, of course, packed with rich chocolatey goodness. Bake these for yourself, or share them with friends and family, and prepare to impress with your newfound baking prowess.
Ingredients
Here’s what you’ll need to create these delightful cookies:
- 2 1/4 cups (280 g) all-purpose flour or gluten-free 1:1 baking flour, sifted and spoon & leveled
- 1 tbsp cornstarch or arrowroot starch
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2/3 cup (150 g) salted vegan butter, melted and cooled to room temperature
- 2/3 cup (135 g) light brown sugar
- 1/2 cup (100 g) organic granulated sugar
- 1/3 cup (85 g) dairy-free yogurt or unsweetened applesauce (room temperature)
- 1 tbsp vanilla extract
- 1 cup (170 g) vegan chocolate chips (semi-sweet or your choice!)
Step-by-Step Guide to Making Chewy & Soft Vegan Chocolate Chip Cookies
Prepare Your Baking Sheet: Line a cookie sheet with parchment paper. This will prevent the cookies from sticking and help in achieving that perfect texture.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda, and sea salt until well combined. Set this mixture aside as we’ll fold it into our wet ingredients shortly.
Combine the Wet Ingredients: In a large mixing bowl, whisk together the melted vegan butter, light brown sugar, and granulated sugar until smooth. Next, add in the dairy-free yogurt and vanilla extract, stirring until everything is nicely incorporated.
Merge the Mixtures: Carefully sprinkle the dry flour mixture into the wet ingredients, using a rubber spatula to fold everything together. Make sure to stop mixing just before all the flour is integrated; it’s perfectly fine to see a few flour streaks remaining.
Add in Chocolate Goodness: Gently fold in the vegan chocolate chips, distributing them evenly throughout the dough for that luscious chocolatey goodness in every bite.
Chill the Dough: For optimal flavor and texture, cover the dough and chill it in the refrigerator for at least 30 minutes; however, aiming for 2 hours is even better. The cooling process allows flavors to concentrate while making the cookies easier to handle.
Preheat the Oven: As the dough is chilling, preheat your oven to 350°F (175°C).
Scoop and Shape the Cookies: Once chilled, use a cookie scoop to portion out about 1.5 tablespoons of dough for regular-sized cookies or 3 tablespoons for larger ones. Roll them into balls and place them on the prepared cookie sheet, leaving enough space for the cookies to spread while baking.
Bake: Transfer the cookie sheet to the preheated oven and bake for 10-12 minutes. The edges should appear lightly golden and the middles will still be soft—this is okay!
Cool and Serve: After baking, let the cookies cool on the sheet for about 10 minutes before transferring them to a wire rack. This helps them firm up and ensures they hold together beautifully. For an added flavor kick, sprinkle with a touch of sea salt just before serving.
Best Way to Store Chewy & Soft Vegan Chocolate Chip Cookies
To ensure that your cookies stay fresh and delicious, follow these storage guidelines:
- Room Temperature: Place cookies in an airtight container at room temperature and consume within 3-4 days.
- Refrigerator: They can last up to a week when stored in the fridge.
- Freezer: For longer storage, freeze the cookies in a zip-top bag for up to 1 month. To enjoy, let them thaw at room temperature or warm them slightly in the oven for that fresh-baked taste.
How to Serve Chewy & Soft Vegan Chocolate Chip Cookies
These cookies are versatile and can be enjoyed in numerous ways. Here are some delicious ideas to enhance your cookie experience:
- Classic and Warm: Serve them warm out of the oven with a tall glass of your favorite plant-based milk.
- A La Mode: Top these cookies with a scoop of vegan vanilla ice cream to create the perfect ice cream sandwich.
- With Coffee: Pair them with your morning or afternoon cup of coffee or tea for a delightful pick-me-up.
- Gourmet Touch: Drizzle some melted vegan chocolate or a sprinkle of chopped nuts on top for an upscale twist.
Tips to Make Chewy & Soft Vegan Chocolate Chip Cookies
- Chill the Dough: Chilling the dough isn’t just a suggestion; it enhances the flavor and texture of your cookies significantly.
- Use Quality Ingredients: The better your butter and chocolate, the more delicious your cookies will be. Opt for high-quality vegan butter and chocolate chips.
- Avoid Overbaking: Keep a close eye on your cookies toward the end of the baking time. It’s better to take them out a bit early since they’ll continue to firm up on the baking sheet.
Fun Variations or Ingredient Swaps
If you’re looking to mix things up a bit, consider these variations:
- Nutty Delight: Add 1/2 cup of chopped walnuts or pecans for a delightful crunch.
- Flavor Boost: Swap vanilla extract for almond extract for a unique twist that really pops.
- Add Different Chips: Experiment with different kinds of vegan chips like dark chocolate, white chocolate, or even butterscotch for fun flavors.
FAQs About Chewy & Soft Vegan Chocolate Chip Cookies
Q: Can I make this ahead of time?
A: Absolutely! You can prepare the dough up to 3 days in advance. Just make sure to store it in an airtight container in the fridge until you’re ready to bake.
Q: Can I replace the dairy-free yogurt?
A: Yes! Unsweetened applesauce is a popular substitute that works wonderfully in this recipe.
Q: Do these cookies freeze well?
- Yes, here’s how to do it:
- Allow them to cool completely.
- Place them in a zip-top bag, ensuring you remove as much air as possible.
- Freeze for up to 1 month.
Incorporating these Chewy & Soft Vegan Chocolate Chip Cookies into your baking repertoire will not only delight your taste buds but also spark joy in anyone who takes a bite. With a simple, approachable recipe and room for creativity, these cookies are destined to become a beloved staple in your kitchen. Enjoy the comfort and warmth they bring, whether it’s a rainy day or a joyful gathering with friends. Happy baking!
Print
Chewy & Soft Vegan Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
These chewy and soft vegan chocolate chip cookies offer a perfect blend of flavor and nostalgia, proving that plant-based baking can be just as indulgent as traditional recipes.
Ingredients
- 2 1/4 cups (280 g) all-purpose flour or gluten-free 1:1 baking flour, sifted and spoon & leveled
- 1 tbsp cornstarch or arrowroot starch
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2/3 cup (150 g) salted vegan butter, melted and cooled to room temperature
- 2/3 cup (135 g) light brown sugar
- 1/2 cup (100 g) organic granulated sugar
- 1/3 cup (85 g) dairy-free yogurt or unsweetened applesauce (room temperature)
- 1 tbsp vanilla extract
- 1 cup (170 g) vegan chocolate chips (semi-sweet or your choice!)
Instructions
- Prepare Your Baking Sheet: Line a cookie sheet with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda, and sea salt.
- Combine the Wet Ingredients: In a large mixing bowl, whisk together the melted vegan butter, light brown sugar, and granulated sugar until smooth. Add the dairy-free yogurt and vanilla extract.
- Merge the Mixtures: Sprinkle the dry mixture into the wet ingredients, using a rubber spatula to fold everything together.
- Add in Chocolate Goodness: Fold in the vegan chocolate chips evenly throughout the dough.
- Chill the Dough: Cover the dough and chill in the refrigerator for at least 30 minutes, preferably 2 hours.
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Scoop and Shape the Cookies: Portion out about 1.5 tablespoons of dough and roll into balls, placing them on the prepared cookie sheet.
- Bake: Bake for 10-12 minutes until the edges are lightly golden and the center is still soft.
- Cool and Serve: Let cool on the sheet for about 10 minutes before transferring to a wire rack.
Notes
Chill the dough for better texture. Use high-quality vegan ingredients for the best results. Avoid overbaking.