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!
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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.