The Ultimate Chewy Chocolate Chip Cookies by VeganMofo Day 24:

What would [insert famous person here] eat if they were vegan?

I think any famous person would love to have some chewy gooey chocolate chip cookies! :) This is my go-to cookie recipe and it’s been a hit with vegans and non-vegans alike.  I call this “the ultimate chewy chocolate chip cookies” recipe because I have not found one that is as good as this one in both texture and taste.  I originally came across it on Compassion Over Killing but I can’t find it there anymore so I am glad I wrote it down and can share it  because it’s too good not to!  The cookies are perfect while still warm with a cold glass of almond milk or as an ice cream cookie sandwich.  It’s super easy and in less than half an hour your home can be filled with the smell of freshly baked cookies!

The Ultimate Chewy Chocolate Chip Cookies by All of the ingredients are basic items which is another reason why I like this recipe–I don’t have to go out to the store to get any ingredients when I have a craving or cookies.  I prefer to make these cookies with Canoleo Soft Margarine because I like the taste better than Earth Balance.  I also find Earth Balance to be salty so I usually omit the salt when I bake with it.  I used to be able to get Canoleo at Whole Foods but I haven’t seen it there lately which is a bummer! I have been using Earth Balance and it might just be me with the flavor thing but it works for now.  What type of vegan butter / margarine do you like baking with?  Let me know if you have any recommendations!

The Ultimate Chewy Chocolate Chip Cookies by After adding the liquids to the creamed mixture / After adding flour / After adding chocolate chips

The Ultimate Chewy Chocolate Chip Cookies by The Ultimate Chewy Chocolate Chip Cookies by I was able to make 50 cookies using a tablespoon as a scoop.  You can make them a bigger if you’d like or if you just want a few, transfer the dough onto plastic wrap, roll into a log, wrap again, and freeze it for future use.  I hope you like these as much as I do!

Tools Needed: electric hand mixer, medium or large mixing bowl, wooden spoon, baking half sheet, parchment paper, wire rack for cooling

Recipe Notes:
I omit the salt if using Earth Balance as I feel it is already very salty.

Please use BAKING SODA and NOT baking powder.

To soften my vegan butter when using Earth Balance sticks, I heat in the microwave for 20 seconds then an additional 5 seconds. I have found this makes perfect room temperature butter. Note that microwave power settings may be different, you may want to start at 10 seconds and go from there.

I bake my TBS sized cookies in the oven for 8 minutes, remove and let it sit on the baking sheet for an additional 30 seconds before removing the entire sheet of parchment paper onto a wire rack to cool. I find this keeps the cookies from over baking. As each oven is different, I would keep an eye on the first batch and check at 8 minutes. If the edges are not yet brown, bake for another minute. Once the edges begin to turn golden brown, remove from the oven and off the hot baking sheet.


Total Time: 20 minutes

Yield: 50 Tablespoon Sized Cookies


  • 1 cup (8 oz or 2 sticks) of softened vegan butter (my favorite is Canoleo Margarine or Earth Balance)
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1/4 cup non-dairy milk (I usually use soy or almond)
  • 1 teaspoon vanilla extract or vanilla paste
  • 2 1/4 cups flour
  • 1/2 tsp salt (see notes)
  • 1 tsp baking SODA
  • 12 oz dairy-free chocolate chips


  1. Pre-heat the over to 350F.
  2. In a large mixing bowl, cream the softened vegan butter and both sugars with an electric hand mixer until light and fluffy.
  3. Add the non-dairy milk and vanilla. Mix well. Scrape the bowl and mix for a few more seconds.
  4. Add the flour, salt (if using), and baking SODA. Mix until most of the flour is gone and the dough has formed. Switching to a wooden spoon or spatula, scrap the bowl and mix the dough until all the flour is incorporated.
  5. Stir in chocolate chips.
  6. Scoop dough onto a baking sheet lined with parchment paper with a tablespoon. Make sure each scoop has enough chocolate chips and flatten slightly.
  7. Bake in the oven for 8-10 minutes until the edges of the cookies begin to turn golden brown. (See notes.)
  8. Remove the parchment paper from the baking sheet and onto a wire rack to cool.
  9. Once the cookies have cooled, remove from parchment paper and serve.

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