You’ve got to have a tried and true, go-to, everybody loves it, chocolate chip cookie recipe in your recipe box. If you like to bake or eat cookies, you just have to. We need an egg-free one that everyone, even non-vegan family and friends, will love. So, we’ve experimented and tasted (and tested and tasted some more.) Here’s our recipe for perfect vegan chocolate chip cookies. It does not disappoint.
And, if you want to use eggs and real butter, go ahead. The recipe is awesome and the tips still apply.
It’s no exaggeration to say that we make this recipe ALL THE TIME because it is seriously good (and we love cookies.) We make cookies, we freeze some logs for later and it is the basis for all things cookie dough…truffles, dips, ice cream toppings and more. In our quest for the perfect vegan chocolate chip cookies, we’ve been keeping notes of some do’s and don’ts.
Tips for Perfect Vegan Chocolate Chip Cookies
1. There is nothing unusual about the ingredients in this recipe. You can buy everything at your local grocery store. Check out the Allergy Friendly Food Products guide for egg and dairy-free ingredients we like to use when baking. For this recipe, Enjoy Life Foods Mini Chips or Mega Chunks are a must.
2. Allow the vegan “butter” substitute to soften to touch and reach room temperature on its own. This can be tricky if you are baking on the spur of the moment. If this happens, set the butter on top of the pre-heating stove or give it a very slight boost in the microwave oven (like only 5-10 seconds on half power.) If you melt the butter too much in the microwave, you will end up with flat cookies. 🙁
3. Cream the butter and sugar until the mixture is smooth, preferably using beaters which makes the cookies fluffier. This recipe calls for a combination of brown and white sugars. The brown sugar, which contains molasses, gives the cookies a chewier texture. You can play around with various combinations of white and brown sugar and get different results.
4. Choose an egg-replacer and incorporate it into the creamed butter/sugar mixture immediately after preparation. Here are 3 that we use:
- Combine 1 teaspoon of baking powder, 1 Tablespoon water, 1 Tablespoon vinegar in a small cup. Stir quickly. This was used for the cookies pictured.
- Ener-G Egg Replacer.
- Combine 1 Tablespoon of flaxseed and 3 Tablespoons of water. Let the mixture sit for about 5 minutes so it will gel.
5. Spoon, don’t scoop, the flour into the measuring cup. We’ve had some unfortunate results when too much flour was packed into the measuring cup. 🙁
6. Allow the dough to chill in the refrigerator for up to 24 hours so all of the ingredients are fully melded. I was skeptical about this one since we are not using egg. I can hear the moaning now. We don’t always wait this long to make the first batch. But, later batches do seem to cook more evenly and turn out, well perfect. 🙂
6. Roll the dough into smooth round balls. All the cookies will turn out the same size and have a nice round shape.
7. We use an insulated baking sheet and usually use parchment paper. The special baking sheet was a small splurge. But, since we had to overcome some baking challenges, we needed any little boost we could get. 🙂
Actually, you can stop right here. (And, that sometimes happens, particularly with large quantities of dough resting in the refrigerator over night). This is the perfect egg-free dough for so many other treats.
8. There is a lot of debate in our house about when you need to take the cookies out of the oven. We don’t like a crisp cookie. We cook them just until they start to brown.
9. Let them cool on the cookie sheet for about 5 minutes.
10. Transfer them to a cookie sheet to cool completely. (We always lose a few in the transfer!)
These are truly delicious cookies that everyone in our house enjoys. They are firm, but slightly chewy.
If you follow these tips, you will have perfect vegan chocolate chip cookie every time. 🙂
The recipe below is adapted from one we found in the New York Times. The science behind refrigerating dough and the origin of the chocolate chip cookie is discussed in a related article. We halved the recipe and made quite a few changes. But, we never messed with some of the quantities which is why you will find some very specific measurements in our recipe.
- 10 Tablespoons unsalted vegan "butter" substitute (1¼ sticks)
- ½ cup + 2 Tablespoons brown sugar
- ½ cup + 1 Tablespoon white sugar
- 1 egg replacer (1 teaspoon baking powder, 1 Tablespoon water, 1 Tablespoon vinegar) or replacer of choice
- 1 teaspoon vanilla extract
- 1¾ cup unbleached, all purpose flour
- ½ teaspoon plus a pinch of baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1 cup mini chocolate chips
- Cream butter and sugars together with an electric mixer for about 5 minutes until light and fluffy.
- Prepare egg replacer in a separate bowl.
- Add egg replacer and vanilla to creamed butter mixture and stir to combine.
- Add flour, baking soda, baking powder and salt to butter mixture and stir to combine.
- Fold in chocolate chips.
- Form dough into log, cover with plastic wrap and place in the refrigerator for up to 24 hours.
- When ready to bake, preheat oven to 350 degrees F.
- Line baking pan with parchment paper.
- Roll dough into smooth, round, Tablespoon-sized balls.
- Bake for about 10 minutes or until cookies just begin to brown. They will still be very soft.
- Remove from oven and allow to cool on baking sheet for about 5 minutes.
- Transfer to a cooling rack and allow to cool further.
Here’s to perfect vegan chocolate chip cookies! Have a tip or trick? We’d love to hear about it.