Vegan Chocolate Chip Cookies

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The journey towards creating the perfect chocolate chip cookie has come to an end. The spoils of this quest are these Vegan Chocolate Chip Cookies. Glorious, brown sugar-heavy, buttery circles of perfection loaded with dark chocolate chunks and sprinkled with flakey sea salt. Try to find a better cookie. I dare you.

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The Best Vegan Chocolate Chip Cookie Recipe

No one will ever be able to tell that these cookies are vegan. Period. While there is no dessert more nostalgic and well known than a chocolate chip cookie, this recipe holds up beautifully.

What makes the perfect Vegan Chocolate Chip Cookie? I'm glad you asked. The perfect chocolate chip cookie is all about 2 things - flavor and texture. The flavor for these cookies is achieved using high quality vegan butter, the correct ratio of light brown to granulated sugar, 50-70% dark chocolate and topping with flaky sea salt.

The gorgeous texture in these cookies - chewy edges and a soft, gooey center - is accomplished with the use of baking soda for leavening, all purpose flour for lightness and cornstarch for chewiness. We have a post on how to make vegan cookies that can also be referenced for more tips and tricks.

Chocolate chip cookies were also among the first recipes we "veganized," along with our Vegan Cinnamon Rolls and Vegan Peanut Butter Cookies!

Ingredients

Wet Ingredients

Vegan Butter, softened (1 cup): This serves as the fat component in the recipe, providing richness and moisture to the cookies. You'll want to choose a high quality brand!
Light Brown Sugar (1 cup) and Granulated Sugar (½ cup): Brown sugar adds a hint of caramel flavor and moisture due to its molasses content, while granulated sugar provides structure and sweetness. The combination of both sugars contributes to the chewiness and softness of the cookies.
Nondairy Milk (2 tbsp): Nondairy milk helps bind the dough together. It also adds moisture to the dough and helps to achieve the desired consistency.
Vanilla Extract (2 tsp): Vanilla extract enhances the flavor of the cookies, adding a warm, aromatic note that complements the sweetness of the sugars and the richness of the chocolate.

Dry Ingredients

Cornstarch (1 tbsp): Cornstarch helps to tenderize the cookies, resulting in a softer texture. It also helps to bind the ingredients together and can contribute to the chewiness.
Baking Soda (1 tsp): Baking soda is a leavening agent that helps the cookies rise and spread during baking, resulting in a tender and slightly crisp texture.
Salt (¾ tsp): Salt enhances the flavor of the cookies by balancing the sweetness and intensifying the chocolate flavor.
All-Purpose Flour (2 ¼ cups): Flour provides structure and bulk to the cookies. All-purpose flour is used here for its moderate protein content, which helps to create a tender yet slightly chewy texture. Do not swap all purpose out for another type of flour!
Chopped Dark Chocolate (1 ½ cups, 50-70% cocoa): Dark chocolate adds richness and depth of flavor to the cookies. It also provides bursts of chocolatey goodness throughout the dough. Opting for dark chocolate with a cocoa content of 50-70% ensures a balance of sweetness and bitterness.
Flake Sea Salt for Sprinkling (optional): Sprinkling flake sea salt on top of the cookies before baking adds a contrast of flavor and texture. This step is optional but highly recommended for those who enjoy a sweet-salty flavor profile.

Is Chocolate Vegan?

Not all chocolate is vegan. Traditional chocolate often contains dairy ingredients such as milk powder, milk fat, or other dairy derivatives. However, there are many varieties of vegan chocolate available that do not contain any animal products.

Vegan chocolate is typically made from cocoa solids, cocoa butter, sugar, and flavorings, without the addition of dairy or other animal-derived ingredients.

Dark chocolate with a high cocoa content is more likely to be vegan, as it often contains fewer additional ingredients. It's always best to verify by checking the label or seeking out explicitly labeled vegan chocolate products.

What Chocolate is Best for Chocolate Chip Cookies?

The best chocolate for chocolate chip cookies largely depends on personal preference and the desired flavor and texture of the cookies. That said, here are the best options:

Semi-Sweet Chocolate: This is a classic choice for chocolate chip cookies. It has a balanced sweetness and cocoa flavor, making it versatile and widely enjoyed.
Dark Chocolate: Dark chocolate chips or chunks with a higher cocoa content (around 60-70%) can add depth and intensity to the cookies. They provide a richer chocolate flavor and a slightly bitter undertone.
Milk Chocolate: Milk chocolate chips or chunks are sweeter and creamier compared to semi-sweet or dark chocolate. They create a milder, smoother flavor profile. For vegan cookies, these would be something like oat milk chocolate chips.
Bittersweet Chocolate: Bittersweet chocolate contains a higher percentage of cocoa solids and less sugar compared to semi-sweet chocolate. It offers a more intense chocolate flavor with a hint of bitterness.
Chunks vs. Chips: Some bakers prefer using chocolate chunks instead of chips for a more irregular texture and larger pockets of melted chocolate in the cookies. Both work well in chocolate chip cookies.

Experimenting with different types of chocolate can also lead to discovering new flavor combinations and textures in your cookies.

How to Make Vegan Chocolate Chip Cookies (with pictures!)

Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.

Begin by creaming together the softened vegan butter and sugars using an electric hand mixer or stand mixer. Beat in the nondairy milk, vanilla, cornstarch, baking soda and salt until ingredients are evenly distributed. Beat in the flour until just combined. Do not over-mix. Fold in the chocolate chips.

Creamed butter and sugar in a glass bowl.

Chocolate chip cookie dough in a glass bowl with a rubber spatula.

Cover the bowl and place in the fridge to chill for at least 30 minutes. This will firm up the dough slightly and give the flavors time to meld together.

Scoop 2 tablespoon balls of cookie dough onto a baking sheet lined with parchment paper about 2 inches apart. Place baking sheet on the center rack of an oven that has been preheated to 350 degrees F (175 C) and bake for 10-12 minutes.

Unbaked chocolate chip cookies on a baking sheet.

Chocolate chip cookies on a baking sheet.

Tips for Perfect Vegan Chocolate Chip Cookies

Use High-Quality Ingredients: Just like with traditional cookies, the quality of ingredients can significantly impact the final result. Use high-quality vegan butter, chocolate, and vanilla extract for the best flavor and texture.
Cream the Butter and Sugars Thoroughly: Creaming together the softened vegan butter and sugars until light and fluffy helps incorporate air into the dough, resulting in a softer, more tender cookie. Do not rush this step! Patience is key.
Don't Over-mix the Dough: Once the flour has been added, over-mixing the dough can lead to tough cookies. Mix the ingredients until just combined to avoid overdeveloping the gluten in the flour.
Chill the Dough: Chilling the cookie dough for at least 30 minutes before baking helps solidify the fats in the dough, resulting in cookies that spread less during baking and have a chewier texture. It also allows the flavors to meld together. Do not skip chilling!
Use Parchment Paper or a Silicone Baking Mat: Line your baking sheets with parchment paper or a silicone baking mat to prevent the cookies from sticking and to ensure even browning on the bottom.
Cool Properly: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents them from breaking apart.

Frequently Asked Questions

Can I use coconut oil instead of vegan butter in vegan chocolate chip cookies?

The answer to this question is a very tentative yes. You can use coconut oil as a substitute for vegan butter. Just make sure the coconut oil is solid at room temperature. Keep in mind that coconut oil has a distinct flavor/consistency that might affect the taste and chewiness of the cookies.

Can I make vegan chocolate chip cookies gluten-free?

To make gluten-free vegan chocolate chip cookies, use a gluten-free all-purpose flour blend. Ensure that it contains xanthan gum or another binding agent to mimic the structure that gluten provides in traditional flour. This will alter the texture of the cookies.

My cookie dough is too dry. What can I do?

If your cookie dough is too dry, try adding a tablespoon of non-dairy milk at a time until the dough reaches the desired consistency. Be cautious not to over-moisten the dough.

How do I prevent cookies from spreading too much?

Chilling the cookie dough for at least an hour before baking can help prevent excessive spreading. Also, make sure your vegan butter is solid (not overly softened) when creaming it with the sugars.

How do I know when the cookies are done baking?

The cookies are done baking when they are slightly golden around the edges but still slightly soft in the center. They will continue to set as they cool on the baking sheet.

Can I freeze the cookie dough for later baking?

Yes, you can freeze cookie dough. Portion the dough onto a baking sheet, freeze until solid, then transfer the dough balls to a freezer-safe container. When you're ready to bake, place the frozen dough balls onto a baking sheet and bake as directed, adding a couple of minutes to the baking time.

Recipe Variations

Here are a few Censored Baker approved variations you can try to add unique twists to your Vegan Chocolate Chip Cookies:

Peanut Butter Chocolate Chip Cookies: Add ½ cup of creamy peanut butter to the wet ingredients. This adds a rich peanut flavor that complements the chocolate. You can also sprinkle crushed peanuts on top before baking.
Espresso Chocolate Chip Cookies: Dissolve 1 tablespoon of instant espresso powder in 1 tablespoon of hot water. Add this mixture to the wet ingredients for a subtle coffee flavor that enhances the chocolate.
Orange Chocolate Chip Cookies: Zest one orange and mix the zest into the wet ingredients. This adds a bright and citrusy aroma to your cookies that pairs wonderfully with chocolate.
Trail Mix Cookies: Mix in a combination of chopped nuts, dried fruits, and seeds along with the chocolate chips. This creates a cookie that's reminiscent of a trail mix snack.
Sea Salt Caramel Cookies: Add ½ cup of vegan caramel bits or finely chopped vegan caramel candies to the dough. Sprinkle a touch of flaky sea salt on top before baking to balance the sweetness.

Remember that when incorporating new ingredients or flavors, it's a good idea to start with small quantities and adjust to your taste. Mixing and matching different variations can lead to your own unique signature vegan chocolate chip cookie recipe!

How to Store Vegan Chocolate Chip Cookies

To store vegan chocolate chip cookies and keep them fresh for as long as possible, follow these steps:

Cool Completely: Allow the cookies to cool completely on a wire rack before storing them. Storing warm cookies can create excess moisture, leading to soggy cookies or mold growth.
Use an Airtight Container: Transfer the cooled cookies to an airtight container or a resealable plastic bag. Make sure the container is completely airtight to prevent moisture from getting in and making the cookies soft or stale.
Store at Room Temperature: Vegan chocolate chip cookies can be stored at room temperature for up to a week in an airtight container. Be sure to keep them in a cool, dry place away from direct sunlight and heat sources.
Refrigerate or Freeze for Longer Storage: If you want to store the cookies for a longer period, you can refrigerate them for up to a week or freeze them for up to a month. Place the cookies in an airtight container or freezer bag, separating the layers with parchment paper if necessary. Allow frozen cookies to thaw at room temperature before serving.

Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!