Chocolate Chip Cookies
Prep Time:
20 Minutes
Serves:
18–24 Cookies
Cook Time:
10–12 Minutes
Author
About the Recipe
These chewy vegan chocolate chip cookies have crisp edges, soft and gooey centers, and plenty of melty chocolate in every bite. A flax egg keeps them tender, while brown sugar and cornstarch create a rich, classic chew.
Ingredients
Cookie Dough
- 1 tbsp ground flaxseed
- 2½ tbsp water
- ½ cup vegan butter, softened to room temperature
- 1¼ cups packed light brown sugar
- 2 tsp pure vanilla extract
- 1½ cups all-purpose flour (or gluten-free all-purpose flour)
- 2 tsp cornstarch
- 1 tsp baking soda
- Pinch of salt
- 1–1½ cups vegan chocolate chips
- ½ cup chopped walnuts (optional)
- Optional Add-Ins
- Chopped pecans
- Toasted coconut flakes
- Peanut butter chips
- Vegan white chocolate chips
- Flaky sea salt
- Ground cinnamon
Linked Recipes
Preparation
Step 1
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. Stir together the ground flaxseed and water, then let the mixture sit for 5–10 minutes until thickened.
Step 2
Using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened vegan butter and brown sugar for 1–2 minutes until light and creamy.
Step 3
Mix in the vanilla and prepared flax egg until fully combined.
Step 4
Add the flour, then sprinkle the cornstarch, baking soda, and salt over the top. Mix on low just until combined, taking care not to overmix. Fold in the chocolate chips and walnuts, if using.
Step 5
Roll the dough into balls using 1–2 tablespoons for each cookie. Arrange them on the prepared baking sheets, leaving about 2 inches between cookies.
Step 6
Bake for 10 minutes, or about 12 minutes for larger cookies, until the edges are just beginning to turn golden and the centers still look soft and slightly underbaked.
Step 7
Cool on the baking sheets for 5 minutes before transferring the cookies to a wire rack. They will continue to firm up while remaining soft and chewy in the center.
