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Close-up of hands pulling apart a warm, gooey vegan chocolate chip cookie, with melted chocolate oozing from the center.

BEST Vegan Chocolate Chip Cookies.

Joanne Molinaro
These bakery style cookies are guaranteed to win over you and all your friends!
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Prep Time 4 hours 15 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American
Servings 8 large cookies
Calories 353 kcal

Ingredients
  

  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegan butter (cold)
  • 1/4 cup high protein vegan yogurt
  • 1 tbsp vanilla extract (optional)
  • 1 1/2 cup all purpose flour
  • 1 tbsp corn starch
  • 3/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 pinch sea salt
  • 1 cup dark chocolate chunks

Instructions
 

  • First, add both the white sugar and brown sugar to a large bowl or the bowl of a stand mixer. To cream the butter, you will want to make sure it's just out of the fridge (do not leave at room temperature). In order to help with creaming the butter, cut the butter up into small cubes in advance and then leave it in the refrigerator until you're ready. Otherwise, you can also grate the butter into the bowl. Use either a hand mixer or the whisk attachment of your stand mixer to whip the butter until the sugar and butter are well-combined.
  • Add the remaining wet ingredients--vegan yogurt and vanilla extract (if using)--and mix until well incorporated (it'll look "broken," but don't worry--the fats will re-adhere when you add the dry ingredients). Then, add the dry ingredients--flour, baking powder, baking soda, corn starch, and salt. Mix again until the cookie dough just comes together and all the flour has been incorporated. Lastly, add the chocolate chunks and chocolate chips using a spatula.
  • Place the cookie dough onto parchment paper or plastic wrap and shape into a log that's about 2 1/2 inches thick. Place the dough in the freezer for at least four hours, but preferably overnight (if you want better results).
  • When ready to bake, preheat your oven to 410° F. Cut your cookie dough into large hunks (about 1 1/2 inch thick pieces). Place them onto a baking sheet (I don't line them, but you can if you want). Make sure to give your cookies plenty of space (I usually only bake 4 per baking sheet), as they will spread. Refer to bake time for desired results:
    For bakery style cakey cookies with soft center: 11 to 12 minutes.
    For spread out cookies with soft center: 13 minutes.
    For spread out cookies with chewy center: 14 minutes.
    For spread out cookies with crispy edges: 15 to 16 minutes.
  • The cookies will seem undercooked, but don't worry--they'll set as they cool out of the oven. Allow the cookies to cool on your baking sheet for the first 5 minutes. Then, carefully transfer them over to a wire rack to let them cool completely before enjoying. Cookies should be stored in an airtight container in the refrigerator and can last several days.

Nutrition

Calories: 353kcalCarbohydrates: 46gProtein: 5gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 283mgPotassium: 50mgFiber: 2gSugar: 24gVitamin A: 539IUCalcium: 59mgIron: 1mg
Keyword vegan chocolate chip cookies
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