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Classic Chewy Chocolate Chip Cookies

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Everyone needs a go-to classic chocolate chip cookie recipe and this is ours! These cookies are delicious, chewy and super easy to make. You need just ten ingredients and 30 minutes to throw these together.

All you need is the following:

Flour

Salt

Baking soda

Cornstarch (this is the secret to making them extra chewy)

Vegan margarine (our favorite brand)

Nondairy milk (we love this brand)

Brown sugar (here is an organic brand) & regular sugar (here is an organic brand)

Vanilla extract (we love this kind)

Classic or mini vegan chocolate chips (our favorite brand)

This recipe has quickly become a favorite among many readers. To make these perfectly every time, here are a few of our best tips.

Measure your flour correctly

This is the most important part of this recipe. If you incorrectly measure flour while baking, then your baked goods can turn out dry and crumbly. If you over-measure the flour in this recipe, your cookies won’t spread properly and they won’t be as soft and chewy as they should. If you under-measure flour, then your cookies will flatten too much and will be oily.

To measure flour correctly, you should spoon the flour into your dry measuring cup, then scrape off the excess flour with the back of a knife. You can read more about this method in this blog post.

Use vegan buttery spread (from the tub)

In baked goods, we often call for vegan butter and will specify whether it should be in stick form or from the tub. This is because they have different ratios of oil and water that will lead to different textures in your baked goods. For this recipe, we call for buttery spread out of the tub, and we always use Earth Balance buttery spread. We recommend using it right out of the fridge or slightly softened, but not quite at room temperature.

Check your oven temperature

These bake at 350°F. If you notice they are not baking properly, your oven temperature may be off. You can check it with an oven thermometer.

Finally, practice, practice, practice! Baking can be extremely temperamental. Something can turn out perfectly one time and then completely different the next, and you’ll have no idea why. We recommend to just keep baking! Try out different recipes and learn from your mistakes.

Check out some of our other variations of this recipe!

S’more, Mini Chocolate Chip and Oreo Variations

S’more Cookies: add vegan mini marshmallows and vegan graham crackers to the dough

Mini Chocolate Chip Cookies: replace regular chocolate chips with vegan minis

Chocolate Sandwich Cookies: add chunks of your favorite chocolate sandwich cookies to the dough

Chocolate Chunk Mini Cookie Variation

Chocolate Chunk Mini Cookies: add vegan chocolate chunks or a chopped chocolate bar the the dough and measure out 2-3 tsp of dough per cookie (bake for 7-9 minutes).

Funfetti “M&M” Variation

Funfetti M&M Cookies: Add vegan sprinkles to the dough and press in vegan candy coated chocolate pieces on top.

Thin Mint Variation

Thin Mint Cookies: Add chopped thin mints into the dough.

Watch the full recipe video here!

If you love cookies, check out some of our other cookie recipes!

Vegan Black and White Cookies

Peanut Butter S’more Cookies

Vegan Lofthouse Style Sugar Cookies

Classic Chewy Chocolate Chip Cookies

Classic chocolate chip cookies deliciously made vegan.
5 from 14 votes
Prep Time 20 mins
Cook Time 10 mins
Course Dessert
Servings 3 dozen

Ingredients
  

  • 2 1/4 cups all purpose flour measured correctly*
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • 3/4 cup vegan buttery spread (from a tub, not sticks)
  • 1/4 cup nondairy milk
  • 1 cup brown sugar
  • 1/4 cup sugar
  • 2 tsp vanilla extract
  • 1 1/2 cups nondairy mini chocolate chips** or your favorite nondairy chocolate

Instructions
 

  • Preheat the oven to 350°F.
  • Line two baking sheets with parchment paper.
  • In a medium mixing bowl, whisk the flour*, salt, baking soda, and cornstarch.
  • In a larger mixing bowl, add the buttery spread, nondairy milk, sugars, and vanilla. Beat with an electric mixer until smooth and creamy.
  • Add ~half of the flour mixture to the wet mixture and use a rubber scraper to mix until combined. Add the rest and mix until just combined.
  • Fold in the mini chocolate chips (this is our favorite brand).
  • Using a cookie scooper, place ~1.5 tbsp balls of dough on your baking sheet (you can also make them using a larger cookie scoop – see below for updated baking time).
  • Bake in the preheated oven for 9-11 minutes, until they are baked to your liking (larger cookies should be baked for 11-13 minutes).
  • Enjoy!

Notes

*Measure the flour correctly using this method (use a spoon to scoop flour into a dry measuring cup, then using the back of a knife to scrape off excess). This is extremely important or your cookies can turn out dry and hard.
**We like a lot of chocolate in every bite. However, if you like slightly less chocolatey cookies, start with 1 cup and add more as desired.
Keyword chocolate chip, chocolatechip, cookie dough, cookies, delicious, dessert, plantbased, sweets
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    • Bethany
    • March 24, 2018
    Reply

    I’m amazed – I didn’t chill these and they didn’t spread thin!!! Great recipe!

    1. Reply

      Isn’t that the best?! Thank you so much!

        • Tiffanie
        • February 12, 2020
        Reply

        Can’t wait to try these been vegan since July 19 ? #vegan

        • Tiffanie
        • February 12, 2020
        Reply

        5 stars
        ???

        • Josette Green
        • March 31, 2020
        Reply

        5 stars
        I didn’t have any cornstarch but added a little extra flour; then needed a little more oat milk (vanilla flavored) & water sparingly.
        I also used coconut sugar instead of brown sugar; they are so delicious!!
        My one question is how many calories & grams of fat would a cookie have (or a serving, and how many cookies would that be)?

      • Rachel
      • February 12, 2020
      Reply

      5 stars
      One of my favorite cookie recipes of all time! Even my non vegan boyfriend said they were the best he’d ever had.

    • Pauline
    • March 24, 2018
    Reply

    Hello and thank you for yet another yummy recipe! I have a question, though: I’m French, and the whole American measuring system still isn’t really clear to me… I bought US measuring tools (especially for your recipes^^), but I don’t understand one thing: about the flour, is it 1/4 cup twice, or 2 cups + 1/4 cup…? Sorry if this is a dumb question…!

    1. Reply

      Not dumb at all! This means 2 cups + 1/4 cup. Hope you love them!

        • Pauline
        • April 5, 2018
        Reply

        Thank you! Will try this weekend! Can’t wait^^

    • Morgan
    • March 25, 2018
    Reply

    Press/flatten them a little after you put them on the tray?

    1. Reply

      We never need to! They should spread on their own.

    • Racquel
    • March 25, 2018
    Reply

    Hi!! I’ve been wanting to make these for ages and finally am today can I substitute coconut oil for the butter? Thank you!!!

    1. Reply

      Hi Racquel! We haven’t tried this sub so we don’t know for sure. If you do, we would recommend subbing hardened coconut oil, not melted. Let us know if you try it out!

    • Racquel
    • March 25, 2018
    Reply

    I’m not sure if my last post worked! Can I substitute coconut oil instead of the margarine? Or any other things I can sub instead?
    Sorry if this comment posted twice!!

    • Meryl Raksin
    • April 12, 2018
    Reply

    I just made your chewy chocolate chip cookies, but they didn’t spread,
    Any advise?
    Thanks

      • Jena
      • February 12, 2020
      Reply

      5 stars
      Love these so much! Y’all have the best recipes!

        • Jena
        • February 12, 2020
        Reply

        Sorry didn’t mean to post this as a reply!

    • Courtney Saxton
    • February 12, 2020
    Reply

    5 stars
    These might be the best homemade cookies I have ever made! I’ve made them for work parties and family gatherings and people are constantly asking what makes them so good? I smile and tell them they are vegan. Not only are they surprised but they immediately ask for the recipe. I almost always have the ingredients on hand and they are now my go-to recipe for a quick and easy dessert that I know won’t disappoint!

    • Daniela
    • February 12, 2020
    Reply

    5 stars
    Incredible cookies. Definitely my go to. Soo soft and yummy. I highly recommend ❤️?

    • Brooke Leskanic
    • February 12, 2020
    Reply

    5 stars
    Super easy chewy cookies! Ive been looking for a basic vegan chocolate chip cookie recipe for ages, glad I finally found this one!

    • Janice Jordan
    • February 12, 2020
    Reply

    I plan to try the chocolate chip cookie recipe soon! They look amazing!

    • JaNesse McInturff
    • February 12, 2020
    Reply

    5 stars
    I really need to get around to making these!

    • Meghan
    • February 12, 2020
    Reply

    This is the only chocolate chip cookie recipe I use. These cookies will be gone within a day if I don’t hide them from my kids!

    • Lara
    • February 12, 2020
    Reply

    5 stars
    The best cookie recipe … so delicious and easy! And eating the dough raw is delicious!!

    • Aiden
    • February 12, 2020
    Reply

    Praying I can make these as thick as Mary-Kate’s.

      • Nagina
      • June 11, 2020
      Reply

      Hi! What size should the dough balls be? 1 tablespoon?

        • Six Vegan Sisters
        • June 14, 2020
        Reply

        We typically use a cookie scooper that scoops out 1.5 tbsp per cookie!

    • Mary Covell
    • February 12, 2020
    Reply

    5 stars
    I mean it when I say this is the only chocolate chip cookie recipe I’ll ever use. They never fail to be perfect and put a smile on peoples faces when taking a bite. It should be a crime for how delicious these are. I’ve made them for almost everything holiday (altering sprinkles depending on the occasion). I love them, and even non vegans love them. I even plan on making these for work on Valentine’s Day to hopefully brighten everyone’s mood.

  1. Reply

    5 stars
    This chocolate chip cookie recipe is my GO-TO!! These are absolutely perfect and is the only cc cookie recipe I use!

    • Stephen Hartley
    • March 31, 2020
    Reply

    Can I substitute the chocolate chips with sultanas?

      • Six Vegan Sisters
      • March 31, 2020
      Reply

      That should work fine!

    • Tee
    • April 2, 2020
    Reply

    5 stars
    I made this the way it was told, with the spreadable butter. But I just made it with the earth balance sticks of butter and they still turned out great! My husband hates chocolate so I used sprinkles instead. Whoa man. MAGNIFICENT. Thank you for such a delicious and easy recipe!

      • Six Vegan Sisters
      • April 2, 2020
      Reply

      That’s great to hear! So glad you loved the recipe!! 🙂

      • Katie Gorton
      • April 27, 2020
      Reply

      Do you hAve the nutrition information for these?

    • JRose
    • April 13, 2020
    Reply

    Would it be okay to freeze the leftover dough? I can’t eat all of these cookies by myself!

      • Six Vegan Sisters
      • April 15, 2020
      Reply

      Yes, that should be fine! If you bake them from frozen, you may need to add a couple minutes to the baking time 🙂

    • Pris
    • April 20, 2020
    Reply

    I need to try these! Is there something I can substitute for cornstarch?

    • Erin
    • April 27, 2020
    Reply

    My cookies didn’t spread out? What did I do wrong!?

    • Steve Helms
    • May 18, 2020
    Reply

    5 stars
    These were great. I added some coco to the recipe and they turned out delicious.

    • Felicia
    • July 1, 2020
    Reply

    5 stars
    My whole family LOVES these, even my mom who is not a cookie fan! I also tried making them gluten-free with oat flour and coconut oil. Sadly, they spread out a ton, probably because the coconut oil and oat flour needed proportion adjustments. Somehow they still tasted great though!

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