Chewy & Soft Vegan Chocolate Chip Cookies (Better Than Tollhouse!)
There’s something universally comforting about the aroma of freshly baked cookies wafting through the air, and these chewy and soft vegan chocolate chip cookies are no exception. Whether you enjoy them as an evening snack or serve them at a gathering with friends, these treats are sure to elicit smiles from everyone around. Packed with rich chocolate flavor, they are crafted to be decadent yet simple, proving that plant-based baking can be just as indulgent as its traditional counterpart.
Why Make This Recipe
- Vegan and delicious: These cookies are made without any animal products, making them suitable for a variety of diets.
- Soft and chewy texture: They strike the perfect balance between being soft in the middle and slightly crispy on the edges.
- Perfect for sharing or keeping: Whether you want to bring them to a potluck or just enjoy them at home, their taste will have everyone asking for more.
If you’re in search of a delightful cookie that can be enjoyed by everyone, whether they follow a vegan lifestyle or not, this recipe will exceed your expectations.
Making Chewy & Soft Vegan Chocolate Chip Cookies at Home
Baking these heavenly vegan chocolate chip cookies is a simple and enjoyable process. Let’s guide you through each step, ensuring your baking experience is smooth and rewarding.
Ingredients
To get started, gather these essential ingredients:
- 2 1/4 cups (280 g) all-purpose flour or gluten-free 1:1 baking flour, sifted and spooned & 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 the Baking Sheet
Start by lining a cookie sheet with parchment paper. This step will help prevent the cookies from sticking and ensure they bake evenly.Measure Your Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and sea salt. Setting these dry ingredients aside will allow you to combine them seamlessly with the wet ingredients later.Mix the Wet Ingredients
In a large bowl, combine the melted vegan butter, light brown sugar, organic granulated sugar, dairy-free yogurt, and vanilla extract. Whisk these ingredients together until they form a smooth mixture.Combine Wet and Dry Ingredients
Gradually add the flour mixture into the wet ingredients. Using a rubber spatula, fold the ingredients together carefully. You’ll want to mix until just before all the flour is incorporated; a few dry spots are perfectly fine at this stage.Fold in the Chocolate Chips
Gently add the vegan chocolate chips, ensuring they are evenly distributed throughout the dough.Chill the Dough
To enhance the flavor and texture, chill the dough for at least 30 minutes, preferably for up to 2 hours if time allows. While the dough chills, the flavors deepen, making your cookies even more delicious.Preheat the Oven
When you’re ready to bake, preheat your oven to 350°F. This ensures that the cookies bake perfectly once they are placed in the oven.Shape the Cookies
Using a cookie scoop, roll about 1.5 tablespoons of dough for regular-sized cookies. If you prefer larger cookies, opt for 3 tablespoons of dough for each one. Place the rolled dough onto the prepared cookie sheet.Bake the Cookies
Bake the cookies for about 10 to 12 minutes. For larger cookies, stick to the 12-minute mark. They should appear lightly golden around the edges and slightly soft in the middle. Remember, they will continue to firm up as they cool.Cooling Process
Once removed from the oven, let the cookies cool on the sheet for about 10 minutes. This is crucial for allowing them to hold their shape as they firm up.Add a Sprinkle of Sea Salt
For an extra touch, consider sprinkling a bit of sea salt on the warm cookies. This contrast between sweet and salty elevates the flavor profile remarkably!Enjoy and Store
After they’ve cooled, enjoy your cookies straight away, or store them in an airtight container for later.
Keeping Chewy & Soft Vegan Chocolate Chip Cookies Fresh
Storing your freshly baked cookies properly will keep them delightful for longer. Here’s how to do it effectively:
- Room Temperature: Keep at room temperature for 3–4 days.
- Refrigeration: Store in the fridge for up to a week.
- Freezing: You can freeze for up to a month. It’s best to wrap individual cookies in plastic wrap and then place them in freezer bags to prevent freezer burn.
By employing these storage tips, you’ll ensure that the cookies maintain their soft and chewy magic!
Serving Suggestions for Chewy & Soft Vegan Chocolate Chip Cookies
There are numerous ways to bring out the best flavors of your vegan chocolate chip cookies!
- With Plant-Based Milk: Enjoy these cookies with your favorite nut milk or oat milk. The creamy texture of the milk pairs wonderfully with the chocolate.
- Ice Cream Sandwiches: Sandwich a scoop of vegan ice cream between two cookies for a delectable treat on a sunny afternoon.
- As Dessert Bars: Crumble the cookies over a bowl of fresh fruit or serve over a dollop of coconut whipped cream for an elegant dessert experience.
- Coffee Pairing: These cookies are perfect alongside a warm cup of coffee or tea, making for a cozy afternoon snack.
Tips to Make Chewy & Soft Vegan Chocolate Chip Cookies
To guarantee the best results when making these cookies, here are some quick tips:
- Chill for Flavor: Don’t skip chilling the dough; it significantly improves flavors.
- Room Temperature Ingredients: Ensure that the vegan butter and yogurt are at room temperature for optimal mixing.
- Don’t Overbake: Pull cookies out while they still look slightly underbaked for that perfect chewy texture.
Variations and Substitutions
Feel free to modify the recipe to suit your preferences. Here are a few suggestions for variations:
- Nutty Additions: For extra texture, fold in some chopped nuts such as walnuts or pecans along with the chocolate chips.
- Flavored Chips: Switch the chocolate chips for peanut butter chips, caramel chips, or even mint chocolate chips to alter the flavor profile dramatically.
If you prefer gluten-free, simply swap out the all-purpose flour with a gluten-free blend, and ensure your chocolate chips are verified gluten-free.
FAQs about Chewy & Soft Vegan Chocolate Chip Cookies
How long do these cookies stay fresh?
If stored properly, they can last up to a week in the refrigerator or about a month in the freezer.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for several days. Just make sure to wrap it tightly to prevent drying out.
Can I use coconut oil instead of vegan butter?
Yes, you can replace vegan butter with melted coconut oil, though it may slightly alter the flavor.
What if my dough is too crumbly?
If the dough feels excessively dry or crumbly, add a teaspoon of dairy-free milk or yogurt to bring it together.
Can I use maple syrup instead of sugar?
While maple syrup can be incorporated, it may alter the texture, so you might need to adjust the flour amount to get the right consistency.
Through every bite of these chewy and soft vegan chocolate chip cookies, you’ll uncover the delightful balance of flavors and textures that make baking worthwhile. This recipe not only brings joy but also serves as a fantastic way to impress family and friends – they might just forget that they’re vegan! So roll up your sleeves, preheat that oven, and let the cookie magic begin!
Print
Chewy & Soft Vegan Chocolate Chip Cookies (Better Than Tollhouse!)
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
Indulge in these chewy and soft vegan chocolate chip cookies, crafted to be decadent yet simple, perfect for any gathering.
Ingredients
- 2 1/4 cups (280 g) all-purpose flour or gluten-free 1:1 baking flour, sifted and spooned & 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 the baking sheet by lining it with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and sea salt.
- In a large bowl, combine the melted vegan butter, light brown sugar, organic granulated sugar, dairy-free yogurt, and vanilla extract and whisk until smooth.
- Gradually add the flour mixture into the wet mixture, folding carefully until just combined.
- Gently fold in the vegan chocolate chips until evenly distributed.
- Chill the dough for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- Using a cookie scoop, roll about 1.5 tablespoons of dough and place on the prepared cookie sheet.
- Bake for about 10 to 12 minutes until lightly golden around the edges.
- Let the cookies cool on the sheet for 10 minutes before transferring to a cooling rack.
- Optional: Sprinkle a bit of sea salt on warm cookies for enhanced flavor.
Notes
For best results, chill the dough and use room temperature ingredients. Store cookies in an airtight container for freshness.