These cookies have had multiple rave reviews from all the neighborhood kids. 🙂 Here’s the recipe for absolutely perfect, soft and chewy plant-based chocolate chip cookies.
This is the kind of recipe that makes everyone think you’re the best baker they know. When you try one of these cookies, you’ll get it. I can say without hesitation that these are the best chocolate chip cookies I’ve ever had, store bought or otherwise, including those giant chocolate chip cookies from Starbucks that I always kind of thought were the gold standard. I’ve made these quite a bit over the last little while because they’re my kids’ favorite and they make the neighborhood kids eyes just light up. They’re that good. So I think I’ve really perfected it at this point. In the past, I’ve thought I had a perfect recipe, only to find after awhile that something just wasn’t working anymore and it seemed that maybe I’d just had a lucky batch. These are consistent though and I’m just so excited to have figured out this recipe. So here’s how to make these perfect plant-based chocolate chip cookies!
Ingredients Needed for the Plant-Based Chocolate Chip Cookies
I’m normally pretty casual about my ingredient swaps and I don’t mind trying something new or slightly different, but I don’t mess with these ingredients. I use the same chocolate chips, the same plant-based butter substitute, the same everything. I might get a little adventurous one day, but for now I just don’t want to mess with perfection.
- White sugar
- Brown sugar
- Butter or plant-based butter substitute
- Eggs or plant-based egg substitute
- Baking soda
- Chocolate chips
For the butter substitute, I’ve been using Becel unsalted sticks recently and they’re really been working out well for everything, but I think they’re especially helpful in these cookies. I get mini semi-sweet chocolate chips from our local bulk foods store, Bulk Barn, which are the chocolate chips I always keep in the house, unless we’re in a pinch. They’re free of dairy ingredients and they’re just really good!
If you’re familiar with my salted chocolate chip cookie recipe, you’ll notice that this one is very similar. I usually make these just a bit bigger because these classic chocolate chip cookies are usually for a different audience than the more elevated version with the Himalayan pink salt. 🙂 I wanted to post this recipe separately so that anyone looking for a classic plant-based chocolate chip cookie recipe, a really good one, would be able to find this one.
Making the Soft and Chewy Plant-Based Chocolate Chip Cookies
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar, add in your prepared egg substitute and the vanilla, then your dry ingredients and mix until combined.
Turn the mixer to low and pour in your chocolate chips. The dough can be stored in the fridge and baked the next day, or you can just chill it for just 20 minutes or so before baking.
I like to use a medium size cookie scoop for these, which scoops about 1.5 tbsp of dough for perfectly uniform cookies every time. I can comfortably fit about ten cookies on a baking sheet with plenty of room for spreading.
Bake the cookies on a silpat or parchment-lined baking sheet, allow to cool for a few minutes after removing from the oven, then transfer them to a wire rack to cool completely.
Here’s the full printable recipe!
These cookies have had multiple rave reviews from all the neighborhood kids. 🙂 Here's the recipe for absolutely perfect, soft and chewy plant-based chocolate chip cookies.
- 3/4 cup Brown sugar
- 3/4 cup White sugar
- 2 sticks Unsalted plant-based butter substitute softened
- 1 tsp Vanilla
- 2 tbsp Plant-based egg substitute prepared according to package directions
- 2 1/2 cups Flour
- 1/4 tsp Salt
- 1 tsp Baking soda
- 1 1/2 cups Chocolate chips
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars. Add in the egg substitute and the vanilla and mix until combined.
Combine the dry ingredients in a medium bowl. With the mixer running on low, slowly add the dry ingredients and continue mixing until everything is combined well. Add in the chocolate chips and mix until they're well distributed.
Scoop out the cookie dough in 1 tbsp amounts and roll into balls. Place them on a silpat or parchment lined baking sheet and bake at 350° for 14 minutes, rotating the baking sheet halfway through.
Allow the cookies to cool for a few minutes on the baking sheet, then transfer to a wire cooling rack.
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Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.