This is the best chocolate chip cookie recipe ever! No funny ingredients. Just a simple, straightforward, amazingly delicious, chewy yet crisp, chocolate chip cookie that turns out perfectly every single time!
How To Make The Best Vegan Chocolate Chip Cookies Ever
Like I said, these cookies are crazy easy, however here are a few notes.
Add all the wet ingredients and mix nicely. Add oil, sugars milk, and vanilla and mix until it is all cohesive and oil is no longer visible
Measure the flour correctly. Be sure to use a measuring cup made for dry ingredients. I personally use a kitchen scale... I don't really like baking in cups. But if you do, make sure to use the scoop and shake method.
Use LOTS of chocolate. So here's the deal, most chocolate chips have stabilizers that make them retain their shape after baking, So in this recipe, we use half chocolate chips and half chocolate chunks to get those delicious puddles of chocolate
DO NOT over-bake these chocolate chip cookies! So cookies when out of the oven are very fragile and take some time to set, DO NOT over-bake them, otherwise, the end result would be a tough cookie
Chill the cookie dough. Form your cookie dough into balls, cover them and chill in the fridge for at least 1 hour (if you are very patient, chill them overnight, this helps the flavors to meld together). The end result will be a cookie that did not spread much, has a chewy center and crisp edges, aka the perfect cookie.
WHY DIDN’T MY COOKIES FLATTEN?
If your cookies didn’t flatten, here are a few things that could’ve been the problem.
The ingredients/cookie dough was too cold. The cold dough doesn’t spread as well as room temperature dough.
You accidentally used too much flour. Be sure to use a measuring cup made for dry ingredients and do not use a knife to level the flour. Instead, fill the measuring cup over full and shake off the excess until you have a level 1 cup.
The oven temperature is incorrect. I recommend using an oven thermometer to check the temperature of your oven because it can often be different than the reading it gives on the display or what the dial is set at.
Yield: 16 large or 24 small
Ingredients:
1/2 cup (120g) Flavorless oil (vegetable, sunflower, etc )
1t Vanilla extract
1/2 cup (100g) Brown sugar
1/2 cup (100g) White sugar sugar
1/4 cup (60g) milk
1/4t Salt
2 cups (240g) All-purpose flour
1t Baking powder
1/2t Baking soda
1 cup (150g) Chocolate chips and chunks (mixed)
Directions:
In a large bowl mix together milk, oil, brown sugar, white sugar, and vanilla extract until one cohesive mixture is formed.
In the same bowl, sift in the flour, baking soda, baking powder, and salt.
Gently fold the dry ingredients into wet. Do not overmix the dough.
Gently fold in the chocolate chips and chunks using a spatula and chill the dough for at least an hour (or overnight).
Using a tablespoon scooper, scoop out the cookie dough and place it on a parchment-lined baking sheet leaving at least 2" between two cookies.
Optional: Before baking, add some extra chocolate on the top of the dough for chocolate puddles
Preheat your oven to 350°F (177°C). Bake the cookies for 10-12 minutes (13 minutes for a crisper cookie). Allow cooling for 5 minutes on the cookie sheet. The cookies will slightly deflate as they cool. Transfer to a cooling rack to cool completely
NOTES
Make ahead & freezing instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 days (step 4). Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
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