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I thought I would start my blog with the best of the best cookie. When I ran my own bakery, I kept my recipes locked up tight. I honestly didn’t even share my recipes with my immediate family. I was so proud of the recipes I developed, as a lot of times substituting ingredients to make a vegan recipe taste as good or better than its non vegan counterpart, as it took WORK.
Toll House cookies knew what they were doing. Everyone has their preferences when it comes to a perfect chocolate chip cookie. Some like them with crispy edges, some chewy, some gooey, some cakey, some under baked and some over baked. I’m not going to tell you who is right or wrong as I find there is a time and place for most of the varieties above.
The secrets to a fantastic perfect chocolate chip cookie, in my professional opinion are as follows (in order):
- Use a kitchen scale to measure & weigh most ingredients. Baking is a science and consistency is key!
- More brown sugar than white sugar helps gives a more toffee-like flavor.
- Paddling the room temperature butter with the sugar until creamy and until sugar grains are one with the butter
- The amount of salt matters more than you think. Always remember: Salt = Flavor
- Scoop the balls of cookie dough, flatten slightly & freezing balls on a sheet pan and bake from frozen. Baking from frozen is KEY here.
- Use a quality chocolate and vary the kinds (semi + dark, chocolate chunks + mini). I’ve tried all the different brands of vegan chocolate. I linked the kinds I like below:
- Lastly, a teeny pinch of salt to top of cookie once baked adds a layer of yum you won’t realize you have been missing your entire life. Hellllo flavor!
Give this recipe a go and let me know what you think!
My fav Dark Chocolate Chips
My fav Semisweet Chocolate Chips
Best Soft & Chewy Vegan Chocolate Chip Cookies
Ingredients
Cookie Dough
- 240 g brown sugar
- 85 g evaporated cane sugar
- 225 g Earth Balance Buttery Spread
- 2 tsp flaxmeal
- 55 g water
- 365 g all purpose flour
- 1 ¼ tsp baking soda
- 1 tsp baking powder
- 1 tsp Himalayan pink salt
- 1 tsp pure vanilla extract (not imitation)
- 170 g semisweet chocolate chips (vegan)
- 170 g dark chocolate chunks (vegan)
- pinch salt (to top cookie)
Instructions
- Preheat oven to 350F. Line bottom of sheet pan with parchment paper or use a silicone liner.
- Make flax egg by combining flaxmeal plus water and vanilla. Let sit for ten minutes.
- In a stand mixer, insert paddle & cream sugars and buttery spread on medium speed until well incorporated and fluffy. Add flax egg & mix until well combined.
- In the same bowl, place a sifter over the butter mixture & start adding all dry ingredients to the sifter. Sift the dry ingredients through to the wet and then use low speed to incorporate until it is thoroughly combined. This should not take longer than a minute of mixing & use a rubber spatula to check the sides and bottom of bowl.
- Incorporate your add ins (chocolate chips) and mix briefly until combined.
- Use cookie scoop to prep cookie dough balls and level off the cookie with your hand or the side of the mixing bowl. Place cookie balls onto sheet pan, flatten slightly, wrap with plastic wrap and place in freezer until frozen.
- Take sheet tray out of freezer, make sure cookies are separated in rows at least 2 inches from each other. You can bake 1 or all cookies, depending on how many you need for your circumstances! Add a pinch of salt to each cookie top prior to baking.
- Bake for 13-15 minutes until desired light or golden brown color. 13 for more gooey & soft, 15 for more cooked through & chewy. Let cool for at least 10 minutes and move to a wire rack to cool completely. Enjoy warm or gobble up later stored in airtight container!
Notes
*Warning: This cookie can also be the sandwich ends of a delicious ice cream sandwich. My mouth is watering thinking about it. Pictured here is So Delicious Salted Caramel Cashew Milk Frozen Dessert. You won’t regret it.
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