There’s a certain nostalgia attached to the scent of freshly baked chocolate chip cookies wafting through the home. As you read this, you’re probably wondering why all of a sudden you’re smelling cookies in the oven! Chocolate Chip Cookies serve as a reminder of simpler times! A single bite can transport you back to a world of pure delight. And while the market is flooded with countless recipes, the quest for the perfect vegan chocolate chip cookie is a journey in itself.
Confession time: I, of all people, don’t usually gravitate toward chocolate. I blame my mom. Selling her successful salon when I was in middle school, she took up a truffle-making hobby to pass the time. This hobby quickly turned into a business. She began importing pure cacao and cacao nibs from South and Central America, from a company called Chocolates El Rey; and, soon, everyone was asking her to make her hand-rolled truffles. I took my job as the in-home “quality assurance” supervisor seriously. Making sure that I got to “test” at least one truffle from every batch. They were all so good. Decadent yet simple dark or milk chocolate balls, delicately formed by hand into perfect spheres, then gently rolled in everything from cacao powder to coconut flakes. I ate so many truffles. Eventually, the mere smell of chocolate was offputting to me. And it wasn’t until adulthood that I could even think about letting a piece of chocolate pass through my lips!
But, the allure of these chewy vegan chocolate chip cookies is so irresistible that, believe it or not, despite my hesitance to eat chocolate, I baked and devoured two batches of these in a week! A WEEK!! They’re that good. And I’m not just saying that because I crafted this recipe. Even my sister Camryn, a critic of all things vegan commented about how these are “really good,” and “don’t even taste vegan!” As a matter of fact, when Cam and mom came over the other night, she asked if I had any cookies left.
An emblem of comfort and indulgence, these chewy vegan chocolate chip cookies offer taste without compromising on texture or authenticity; despite their vegan status. Perfectly aligned with the DemiPolished ethos, they blend intention with indulgence, offering a delectable treat that’s kind to your palate, your biology, and the planet.
For all the elevated minimalists who value intentional, holistic living, but occasionally crave a sugary indulgence, this is your gateway to guilt-free pleasure. With each bite, you’ll taste the fusion of mindful eating and sheer decadence. Are you set to rediscover the classic chocolate chip cookie with a chewy vegan twist? Let’s get baking!
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup dark chocolate chips (preferably chocolate with 60 percent cocoa content or higher. Double check to make sure they’re vegan)
- 1½ teaspoons pure vanilla extract
- 1/2 cup white sugar
- 1/2 cup packed dark brown sugar
- 1/2 cup plus 1 tablespoon avocado, grapeseed, or any other neutral oil
- 1/4 cup plus 1 tablespoon water
- In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. Add the chocolate chips to the flour mixture and toss to coat.
- In a separate large bowl, use a hand mixer to whisk the white and brown sugars briskly with the oil, water, and vanilla until smooth and incorporated – approx. 3 minutes. Note: This is akin to “creaming” sugar and butter in non-vegan recipes. As such, thoroughly mixing the wet ingredients is a critical step in this recipe.
- Add the flour mixture to the sugar mixture, and then stir with a wooden spoon or a rubber spatula until just combined. Be careful not to overmix.
- Use a 2 tbsp cookie scoop or a spoon to portion dough into 2-inch mounds. Place the cookie dough balls in a freezer-safe dish. Cover with a lid or plastic wrap. Refrigerate the dough for at least 4 hours . Do not skip this step.
- Once ready to bake, preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silpat. Place cookie dough balls an equal distance apart on the prepared cookie sheet and transfer to the freezer for 15 minutes before baking.
- Place the chilled baking sheet in the oven and bake for 6 – 8 minutes, until the cookies are puffed slightly in the center. After 6 – 8 minutes, lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down (this will help ridges form along the edges of the cookie creating crispy edges, and a soft chewy center).
- After the cookies puff up again (about 2 minutes), repeat lifting and dropping the pan.
- Repeat a few more times to create ridges around the edge of the cookie.
- Bake 12 to 14 minutes total, until the cookies have spread out and the edges are golden brown, but the centers remain lighter and not fully cooked.
- Transfer the baking sheet to a wire rack; let cool completely before removing the cookies from the pan.
For those who champion the art of intentional baking with a minimalist touch, here’s a DemiPolished secret: a gentle pan-tap during baking. This simple technique crafts cookies with delicately crisp edges and a soft, chocolate-rich center that melt effortlessly on your palate. Dive into a world where culinary elegance meets simplicity. #DemiPolishedBakingTips
MY FAVORITE INGREDIENTS + KITCHEN EQUIPMENT
- King Arthur All Purpose Flour
- Enjoy Life Semi-Sweet Chocolate Mega Chunks
- Silpat
KITCHEN NOTES
These cookies freeze well. If you want to make batches to freeze and bake later, scoop cookies into balls and freeze. Proceed with step 5 when you get a cookie craving.
“These cookies are rather large, but to get the edges to spread out and crinkle, they need to be on the big side. If you want to make the cookies smaller, you won’t get as many ridges on the outer layer, and your center won’t be quite as gooey. They will still be delicious, but not quite what I intended for you. If you skip freezing the cookies, they will spread too much on the pan and will not form the crinkly outer layer.” – Sarah Kieffer, The Vanilla Bean Blog
This recipe is an amalgamation of some of my favorite chocolate chip cookie recipes, including my mother’s, who always adds cinnamon to her cookies, Ovenly’s Secretly Vegan Salted Chocolate Chip Cookies by Food 52, and Pan Banging Chocolate Chip Cookies by The Vanilla Bean Blog.