My Ultimate Vegan Chocolate Chip Cookies
Too often I read recipe titles containing “The Ultimate…” or “The Best…” but let’s think critically for a moment: Those recipes are that blogger’s ideal.
This blogger’s ideal chocolate chip cookie is big and chewy for days with plenty of chocolate chips – similar to what you’d find in a bog-box bakery clamshell. In fact, the contents of those 36-ounce (1-kg) containers were my prototypes!
Bonus
You don’t have to chill any of these doughs before baking.
You’re welcome 😉
Original Recipe or Veganization?
yes.
This post began as an attempt to veganize Chewy Chocolate Chip Cookies by Sally McKenney of Sally’s Baking Addiction. Failing that, I started making adjustments to her ratios and techniques.
The difference between our wet:dry ratios is particularly stark. Moreover, my dough neither needs melted butter, overnight chilling, nor mounding before baking.
Yet I would be mistaken not to mention her as I adopted her brown:white sugar ratio and (the vegan equivalent) of 1 whole egg + 1 egg yolk. Thank you, Sally, for your guidance!
With no need to chill this dough, once your "butter" is room temperature, these cookies can be done in an hour!
makes about 24 cookies
- 3/4 cup (180 mL/170 g) plant-based butter (1 1/2 sticks; I recommend Country Crock Plant Butter with Olive Oil.)
- 3 cups (720 mL/360 g) all-purpose flour
- 1 tsp (5 mL) baking soda
- 1/2 tsp (2.5 mL) kosher salt (or about half as much table salt; Omit if plant-based butter is salted.)
- 2 Tbsp (30 mL/20 g) Bob's Red Mill Egg Replacer
- 3 Tbsp (45 mL/g) water
- 3/4 cup (180 mL/150 g) dark brown sugar (not light brown!)
- 1/2 cup (120 mL/100 g) granulated sugar
- 2 tsp (10 mL/g) vanilla extract
- 1 1/4 cups (300 mL/225 g) vegan semi-sweet chocolate chips (I recommend Guittard or Good & Gather Signature.)
Place "butter" into a large bowl, then loosely cover and allow to come to room temperature.
Preheat oven to 325°F/160°C.
Whisk together flour, baking soda, and salt (if needed), then set aside.
In a separate vessel, thoroughly whisk together egg replacer and water. Set aside.
Add both sugars and vanilla to "butter". Beat on high speed, then add egg replacer mixture and beat again.
On low speed, incorporate flour mixture until uniformly moistened.
Dough will be crumbly!Use hands to massage-in chocolate chips bringing dough together while working.
Grab and mold about 3 Tbsp (45-50 mL/g) dough into a 2 to 2 1/2-in (5 to 6-cm) disc. Evenly place 12 on a baking sheet.
Rest assured, these cookies don't spread very much.Bake 12-14 minutes. Cool on sheet 10 minutes, then enjoy warm or transfer to a wire rack to cool completely.
Store leftovers in an airtight container for 1-2 weeks at room temperature, or 1-2 months frozen.
Read why I recommend Country Crock Plant Butter with Olive Oil, why I use Bob's Red Mill Egg Replacer, and why I recommend Guittard Semisweet Chocolate Chips. (I'm not affiliated.)
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Kale yes, I'm soy excited you're here! My name is Christi, and sharing food brings me even more happiness than puns.
Does It Vegan? is a question for conventional recipes as well as an answer for my career. Because no matter what else I've been, I've been a plant-based cook who thrives on connecting with people through their favorite foods.
Gratitude is the most scrumptious seasoning!
Thank You ♥
From the Bottom of My Hearth, Christi of Does It Vegan?