The most amazing chocolate chip cookie recipe! They are easy to make (no mixer required) with basic, wholesome ingredients. They’re miraculously vegan, too (no softened butter here). Recipe yields 13 large cookies.
For years, I’ve been searching for my go-to chocolate chip cookie recipe. I want outrageously delicious bakery-style chocolate chip cookies that completely capture my attention upon first bite. I want a chewy middle, barely crisp edges, complex flavor, and rich chocolate chips.
I want all of that in a cookie recipe that’s easy to make. No mixer required. No creaming of softened-but-not-too-soft butter. No chilling the dough for 24 hours. I don’t have the patience for any of that. Sometimes a girl just needs a cookie!
I’m saying all of this because I’ve found the cookie recipe of my dreams. These chocolate chip cookies are the best homemade chocolate chip cookies I’ve ever had. They are so delicious and supremely easy to make. The dough needs a very reasonable 30-minute chill in the refrigerator, and let me tell you, they’re worth the brief wait.
Also amazing? These cookies are (shockingly) vegan. That’s right, there’s no butter or eggs in this recipe, but you’d never guess it. Instead of butter, these cookies use melted coconut oil, extra-virgin olive oil, or a neutral-flavored oil like avocado oil. The eggs are simply omitted with no downsides.
- 2 Cups White Wheat Flour or regular whole wheat flour
- 1 Teaspoon Baking Powder
- 3/4 Teaspoon Baking Soda
- 1/2 Teaspoon Fine Sea Salt
- 1.25 Cups Chocolate Chips
- 2/3 Cup Lightly Packed Coconut Sugar or ½ cup packed brown sugar
- 1/2 Cup Sugar
- 1/2 Cup EKiN Extra Virgin Olive Oil Plus 1 Tablespoon extra
- 1/4 Cup Water Plus 1 Tablespoon extra
- In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine, then add the chocolate chips and toss to coat.
- In a large bowl, combine the coconut sugar, regular sugar, oil and water. Whisk until the sugar has incorporated into the oil and the mixture is smooth, about 1 to 2 minutes.
- Add the flour mixture to the sugar mixture, then stir just until combined and no more flour is visible (don’t overdo it).
- Line 2 baking sheets with parchment paper for easy cleanup. Fill an ice cream scoop two-thirds with dough (or spoon the mixture into even 2-inch mounds), and place the dough onto one of the prepared sheets. Repeat with remaining dough, leaving several inches of space around each cookie.
- Freeze the cookies on their pans for 30 minutes, or chill them for up to 24 hours in the refrigerator.
- When you’re ready to bake, preheat the oven to 350 degrees Fahrenheit. Bake until the edges are just starting to turn golden, about 14 to 17 minutes. Place the baking sheet on a cooling rack. Repeat with the remaining cookies.
CHOCOLATE CHIP NOTES: Use vegan/dairy free chocolate chips if necessary.
MAKE IT DAIRY FREE/VEGAN: Simply use dairy-free/vegan chocolate chips, such as Enjoy Life brand.
