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.
All you need is the following:
- All-purpose flour
- Baking soda
- Cornstarch (this is the secret to making them extra chewy)
- Vegan butter (our favorite brand)
- Brown sugar and granulated sugar
- Non-dairy milk
- Pure vanilla extract
- Classic or mini vegan chocolate chips (our go-to brand)
How to make these cookies
- Prepare. Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Whisk the dry ingredients. In a medium-sized mixing bowl, whisk the flour, salt, baking soda, and cornstarch.
- Beat the wet ingredients. In a large mixing bowl, add the butter, milk, sugars, and vanilla. Beat until smooth and creamy.
- 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.
- Add chocolate chips. Fold in the chocolate chips.
- 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 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 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 Cookies: Add vegan sprinkles to the dough and press in vegan candy coated chocolate pieces on top.
Thin Mint Cookies: Add chopped thin mints into the dough.
Watch the full recipe video here!
You may also like
Vegan Lofthouse Style Sugar Cookies
Classic Chewy Chocolate Chip Cookies
- 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 cup (220 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 mL) non-dairy milk
- 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
- 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, brown sugar, and granulated sugar. Beat until light and fluffy, 1-2 minutes. Add the milk and vanilla and beat until smooth and creamy.
- Add about half of the flour mixture to the wet mixture and use a rubber scraper to mix until just combined. Add the rest and mix until just combined.
- Fold in the chocolate chips.
- Using a cookie scooper, place ~1.5 tbsp (22 g) 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!
- 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.
- 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.
I’m amazed – I didn’t chill these and they didn’t spread thin!!! Great recipe!
Isn’t that the best?! Thank you so much!
Can’t wait to try these been vegan since July 19 ? #vegan
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)?
One of my favorite cookie recipes of all time! Even my non vegan boyfriend said they were the best he’d ever had.
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…!
Not dumb at all! This means 2 cups + 1/4 cup. Hope you love them!
Thank you! Will try this weekend! Can’t wait^^
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!
Press/flatten them a little after you put them on the tray?
We never need to! They should spread on their own.
Hi!! I’ve been wanting to make these for ages and finally am today can I substitute coconut oil for the butter? Thank you!!!
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!
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!!
I just made your chewy chocolate chip cookies, but they didn’t spread,
Love these so much! Y’all have the best recipes!
Sorry didn’t mean to post this as a reply!
Can you substitute coconut flower?
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!
Incredible cookies. Definitely my go to. Soo soft and yummy. I highly recommend ❤️?
Super easy chewy cookies! Ive been looking for a basic vegan chocolate chip cookie recipe for ages, glad I finally found this one!
What if I only have stick vegan butter? Will it make a huge difference?
I plan to try the chocolate chip cookie recipe soon! They look amazing!
I really need to get around to making these!
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!
The best cookie recipe … so delicious and easy! And eating the dough raw is delicious!!
Praying I can make these as thick as Mary-Kate’s.
Hi! What size should the dough balls be? 1 tablespoon?
We typically use a cookie scooper that scoops out 1.5 tbsp per cookie!
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.
This chocolate chip cookie recipe is my GO-TO!! These are absolutely perfect and is the only cc cookie recipe I use!
Can I substitute the chocolate chips with sultanas?
That should work fine!
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!
That’s great to hear! So glad you loved the recipe!! 🙂
Do you hAve the nutrition information for these?
Would it be okay to freeze the leftover dough? I can’t eat all of these cookies by myself!
Yes, that should be fine! If you bake them from frozen, you may need to add a couple minutes to the baking time 🙂
I need to try these! Is there something I can substitute for cornstarch?
My cookies didn’t spread out? What did I do wrong!?
These were great. I added some coco to the recipe and they turned out delicious.
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!
Can these be made gluten free with a 1-to-1 recipe, or will they just fall apart?
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.
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!
I can’t get my chocolate chips to melt. They’re still solid when cookies are done.
I just made these with Enjoy Life chocolate chips and they got nice and gooey. Have you tried that brand?
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!
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??
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.
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
Can we sub almond flour for regular flour?
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. ❤️
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 🙁
Hello! Any chance of providing the measurements in mass please??
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.
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
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!
Question…. did this recipe recently change? I seem to recall only 2 TBSP milk, now its 1/4 cup. Did that change or am I confusing it with another recipe?
We clarified the instructions a bit, but the recipe itself didn’t change! You may be thinking of another recipe!
Ok thank you!
Can I use arrowroot powder instead of cornstarch?
Thanks a bunch.
Another great recipe! Perfect texture and flavor and so easy!
These turned out super good! I didn’t have any vegan butter on hand, so I used 3/4 cup of coconut oil, microwaved for 15 seconds so it wasn’t completely hard (but not melted/too liquidy either!) and followed the recipe as written. I was a little worried that they would come out tasting coconut-y, but they don’t taste like coconut!
So to anyone wondering if they can use coconut oil in replacement of vegan butter:
Yes! They turned out just as good, the edges spread out nicely but the middle of the cookie stayed fluffy!
Will definitely make these again! Thank you!
Oh, and I forgot to say that the dough did come out a little bit crumbly though, not sure if that was the coconut oil or not though, so I added a couple extra splashes of soy milk and it fixed it !
-I weigh my flour out to the gram, so it wasn’t that I added too much flour, etc.
Do you think spelt flour could work?
Hi! I don’t usually leave comments but this recipe totally deserves it. I used coconut oil and the cookies were super delicious. Thank you for this awesome recipe!
I made this recipe with vegetable shortening instead of vegan butter and it turned out amazing! This is the best cookie recipe I’ve ever made, vegan or not.
All I want to say is.These were the best cookies I ever had in my life.This recipe is absolutely delicious and even better the next day.The chocolate was my favorite addition and all in all chips ahoy don’t have nothin on ya sistas.I appreciate the recipe very much.I will be sure to spread the love to everyone and definitely direct them to your site.Thankyou