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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 less than 30 minutes to throw these together.

Ingredients

All you need is the following:

How to make these cookies

  1. Prepare. Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
  2. Whisk the dry ingredients. In a medium-sized mixing bowl, whisk the flour, salt, baking soda, and cornstarch.
  3. Beat the wet ingredients. In a large mixing bowl, add the butter, milk, sugars, and vanilla. Beat until smooth and creamy.
  4. Combine. Add about 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.
  5. Add chocolate chips. Fold in the chocolate chips.
  6. Bake. Using a cookie scooper, place ~1.5 tbsp balls of dough on the prepared baking sheets. Bake in the preheated oven for 9-11 minutes, until they are slightly golden brown. They may look slightly underbaked, but will bake more while cooling – don’t overbake them.

Tips and tricks

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 butter spread or vegan butter sticks, softened

In baked goods, we often call for vegan butter and will often 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, however, you can use either butter spread out of the tub or butter sticks. The butter should be soft enough to mix well with other ingredients – if using butter sticks, let it sit out for 30 minutes to an hour prior to use. If using butter spread that is soft right out of the fridge, then no need to soften. For this recipe, we typically use Earth Balance buttery spread.

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

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!

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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.
4.81 from 21 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dessert
Servings 3 dozen

Ingredients
  

  • 2 1/4 cups (281 g) all-purpose flour measured correctly*
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp (5 g) cornstarch
  • 3/4 cup (169 g) vegan butter, softened*
  • 1/4 cup (60 mL) non-dairy milk
  • 1 cup (220 g) packed light brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 2 tsp (10 mL) pure vanilla extract
  • 1 1/2 cups (252 g) vegan chocolate chips or 1 1/4 cups (216 g) vegan mini chocolate chips

Instructions
 

  • Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
  • In a medium-sized mixing bowl, whisk the flour*, salt, baking soda, and cornstarch.
  • In a large mixing bowl, add the butter, milk, sugars, and vanilla. Beat until smooth and creamy.
  • Add about 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 chocolate chips.
  • Using a cookie scooper, place ~1.5 tbsp balls of dough on the prepared baking sheets (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 slightly golden brown (larger cookies should be baked for 11-13 minutes). They may look slightly underbaked, but will bake more while cooling – don't overbake them.
  • Allow to cool on the baking sheets then enjoy!

Notes

  1. 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.
  2. The butter should be soft enough to mix well with other ingredients – if using butter sticks, let it sit out for 30 minutes to an hour prior to use. If using butter spread that is soft right out of the fridge, then no need to soften.
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^^

      • kinley
      • April 28, 2021
      Reply

      5 stars
      i’m so in love with these!! so so easy and they are delicious. love that you don’t have to chill them- so quick. my boyfriend likes chocolate chip cookies without the chocolate and he says it’s the best cookie he’s ever had!

    • 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!

        • Alejandra Alarcon
        • November 2, 2020
        Reply

        Can you substitute coconut flower?

    • 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!

      • Jen
      • December 11, 2020
      Reply

      What if I only have stick vegan butter? Will it make a huge difference?

    • 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!

    • MJ
    • November 14, 2020
    Reply

    Can these be made gluten free with a 1-to-1 recipe, or will they just fall apart?

      • Sophia
      • December 6, 2020
      Reply

      I would also like to know about gluten free substitutes specifically without xanthan gum which I am also allergic to. Bobs Red Mill gluten free uses xanthan gum. Thank you.

      • Kate
      • April 18, 2021
      Reply

      5 stars
      My 5 y-o son has an anaphylactic allergy to dairy, so I’m always on the hunt for any good dairy-free recipes. He can be a little picky with his desserts, but I’m happy to report he loves these!!! Instead of classic veg choc chips, I used veg choc chunks and I also added about 1/3 cup of multi-coloured sprinkles just to make them look more ‘Spring-y.’ They were perfect. Soft and chewy as promised. Will be trying out a lot more of your recipes. Thanks!

    • Jolynda
    • November 27, 2020
    Reply

    I can’t get my chocolate chips to melt. They’re still solid when cookies are done.

      • Carolyn
      • December 7, 2020
      Reply

      I just made these with Enjoy Life chocolate chips and they got nice and gooey. Have you tried that brand?

    • Carolyn
    • December 7, 2020
    Reply

    5 stars
    This is the best vegan cookie I’ve ever made, and I’ve been vegan for 8 years! They stay the perfect consistency and taste incredible. This will be a staple recipe in our home – thank you!

    • Meghan
    • December 24, 2020
    Reply

    Why didn’t my cookies spread out like yours? I rolled them in a ball as shown in the video but they stayed pretty much in form? Should I use less flour or more butter??

      • Ash
      • April 23, 2021
      Reply

      3 stars
      The cookies never flattened and the inside took longer to cook as a result of them not flattening. Tasty though! I am going to try and press them down more when I make the extra dough I froze.

    • Stepj
    • January 1, 2021
    Reply

    Do you have any metric measurements for the ingredients? (More specifically for the flour and butter) . I find it a lot easier to be accurate when weighing rather than using cups

    • Kelly
    • February 23, 2021
    Reply

    Can we sub almond flour for regular flour?

    • Lutey Jones
    • March 4, 2021
    Reply

    5 stars
    Wow! These are dangerous! I ended up using my mega cookie scoop which only make 7 gargantuan cookies, and increased the baking time. Wow! Thank you a thousand chocolate chips. ❤️

    • Alison Isaac
    • March 23, 2021
    Reply

    Mine didn’t spread, I followed the recipe to a T, I am pretty sure. I’ve made them before so I dont know what was different 🙁

    • Tom
    • March 29, 2021
    Reply

    Hello! Any chance of providing the measurements in mass please??
    Thank you!
    Xxxxx

      • Michelle Baker
      • September 3, 2021
      Reply

      I would love to know which dairy free milk everyone is using? Also, do you have a suggestion on which gluten free flour to swap for the flour? Thank you so much, we can’t wait to make these.

    • Katie
    • April 28, 2021
    Reply

    3 stars
    Was super excited to try these and delicious as they are, they did not turn out like the look in the pictures. When they came out of the oven after 11 minutes they were still complete spheres, so I smashed them flat with a fork and popped them back in for another 2 minutes. Not the prettiest cookies but still delicious!
    *I used spreadable vegan butter from a tub

    • Emily Hess
    • August 30, 2021
    Reply

    5 stars
    These are amazing. All my nonveg family and friends love them. Husband specifically requests them. I usually use Country Crock Plant Butter – Almond flavor. They are perfect. Only mistake I have made is when I chilled the dough for a few days prior to baking, and forgot to smash them into flat cookies prior to baking. They stayed in balls, and I had to bake a little longer, but still tasted okay. These come out amazing every time I actually follow the directions!

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