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The Ultimate Bakery-Style Vegan Chocolate Chip Cookies (Thick, Chewy, and No Chilling Required)

Close-up of gooey vegan chocolate chip cookies with melted chocolate pools on a light countertop.
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Make thick, chewy vegan chocolate chip cookies with soft centers and slightly crisp edges. This recipe uses simple ingredients and requires no dough chilling time.

Ingredients

Scale
  • 1 cup vegan butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup unsweetened applesauce
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups vegan chocolate chips

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
  2. In a large bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the vanilla extract and applesauce until just combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  6. Fold in the vegan chocolate chips using a spatula.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Press a few extra chocolate chips onto the top of each dough ball for appearance.
  8. Bake for 10 to 12 minutes, or until the edges are set and lightly golden brown. The centers should still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For thicker cookies, slightly underbake them; they will set up as they cool.
  • You can substitute melted coconut oil for vegan butter, but the texture may be slightly less chewy.
  • If your dough seems too soft after mixing, chill it for just 15 minutes before scooping.

Nutrition

Find it online: https://whiskdaily.com/vegan-chocolate-chip-cookies-recipe/