Salted chocolate chip cookies that are crispy on the outside, chewy on the inside, and super easy to make. What could be better than that? You should also try our vegan chocolate chip cookie dough recipe.
This recipe has been updated to taste even better than the original!
THE PERFECT EGG AND DAIRY-FREE CHOCOLATE CHIP COOKIE RECIPE
You don’t need eggs or dairy to bake a perfect chocolate chip cookie. Our recipe is proof.
We ditched the dairy butter in place of zero cholesterol and trans fat vegan butter, and we replaced the eggs with a simple egg replacer. There’s no need for animal products in your cookies any longer.
Think of this as a healthier, kinder chocolate chip cookie recipe.
HOW TO MAKE SALTED DARK CHOCOLATE VEGAN CHOCOLATE CHIP COOKIES
This is a two-bowl recipe.
We tried making this a one bowl cookie recipe, but not whisking the dry ingredients together before adding them to the butter mixture resulted in a less than perfect cookie.
It’s really important to make sure that you fully combine the baking soda and salt with the flour, or some of the cookies may turn out flat, while others taste salty.
Even though this is a SALTED chocolate chip cookie recipe, you don't want big bites of salt, so mix the dry ingredients before adding to the butter mixture.
Preheat the oven. You want the oven to be completely preheated. Never start baking before the temperature has reached what’s called for in the recipe or you’re risking failure, and no one has time for that.
Whisk the dry ingredients together in a medium bowl.
Beat the butter and sugar together until smooth and creamy. Then add the vanilla and beat it some more.
On a low setting, slowly add the flour and mix until it’s just combined.
Stir in the chocolate chips and start scooping out a tablespoon of cookie dough at a time, and place on the cookie sheet.
Bake for approximately 12 to 15 minutes, or until the cookies have a light golden brown color on top.
Cool on the cookie sheet for 5 minutes then gently transfer the cookies to a cooling rack.
Be patient We know how hard it is to wait to dig into freshly baked cookies, and we also know what a molten hot chocolate chip can do to the roof of your mouth.
Just look at those delicious melted chocolate chips! This cookie is perfectly crisp on the outside and chewy on the inside, exactly like a good cookie should be.
CAN YOU FREEZE LEFTOVER VEGAN CHOCOLATE CHIP COOKIE DOUGH?
Yes! In fact, we encourage it.
Roll the cookie dough into balls and place them on a tray and place them in the freezer for about thirty minutes, or until they’re mostly frozen. This will prevent them from sticking together in the freezer bag.
Pop them in a freezer safe container or bag and freeze for up to three months.
HOW TO BAKE FROZEN COOKIE DOUGH
Preheat the oven to 350°F (176°C). Once the oven is ready, put the cookies on a cookie sheet and bake for approximately 15 minutes, or until the tops are a light golden brown and they’re heated through the middle.
Cool according to the instructions above.
HOW TO STORE CHOCOLATE CHIP COOKIES
You can store homemade vegan chocolate chip cookies in an airtight container for up to a week.
They tend to get a bit hard by day four. If they do, heat them in the microwave for about 30 seconds, or dip them in milk or coffee to soften them.
WHY YOU SHOULD MAKE CHOCOLATE CHIP COOKIES FROM SCRATCH
Because nothing tastes better.
You can’t match the crispy on the outside and chewy on the inside texture of these cookies. They truly are perfection.
Nothing says I love you like homemade cookies.
Are we right?
You can win over the hearts and minds of almost anyone with homemade cookies.
If those aren’t reason enough to bake a dozen of our homemade chocolate chip cookies, then we can’t help you. LOL!
Make a batch of our cookies and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We'd be so grateful if you did. If you like this recipe and can't wait to see what we're going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.
Easy Vegan Chocolate Chip Cookies
- 1 Stand Mixer
- 1 baking sheet
- 1 Oven
- 1 cooling rack
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 8 tablespoons vegan butter - room temperature Miyoko's or Earth Balance Buttery Sticks work well in this recipe.
- ¼ cup unsweetened applesauce
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 14 ounces vegan chocolate chips Enjoy Life chocolate chips are our go to.
- Preheat the oven to 350°F (176°C) and line a cookie sheet with parchment paper.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt together until fully combined.
- In a large mixing bowl, cream the butter, sugars, vanilla, and applesauce together until smooth and creamy.
- Add one third of the flour to the butter mixture and beat until just blended. Repeat until all of the flour is combined with the butter mixture. Don’t overmix. Stir the chocolate chips into the dough.
- Scoop out the dough with a tablespoon and form into a ball and place on the cookie sheet. Bake for 12-14 minutes or until golden brown. Cool on a wire rack.
- You can swap vegan milk chocolate chips for the dark chocolate.
- Don't overwork the cookie dough or they'll turn out tough.
- If you want a crispy cookie, bake about 5 minutes longer.
- Store covered for up to 5 days.
- Freeze for up to 3 months.
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