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The Ultimate No-Fail Vegan Chocolate Chip Cookies: Chewy Centers & Crispy Edges (No Chilling Required)

Three halves of vegan chocolate chip cookies stacked, showing gooey, melted chocolate dripping down the center.
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Create classic, bakery-style vegan chocolate chip cookies with soft, chewy centers and slightly crisp edges. This easy, one-bowl recipe requires no egg replacers and no chilling time, delivering results comparable to traditional recipes quickly.

Ingredients

Scale
  • 1 cup (226g) vegan butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) packed light brown sugar
  • 1/4 cup (60ml) unsweetened plant milk (soy or almond work well)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups (300g) all-purpose flour
  • 1 1/2 cups (255g) vegan semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, cream together the softened vegan butter, granulated sugar, and brown sugar using an electric mixer or a sturdy whisk until the mixture is light and fluffy, about 2 minutes.
  3. Mix in the plant milk and vanilla extract until just combined.
  4. In a separate small bowl, whisk together the flour and baking soda.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  6. Stir in the vegan chocolate chips by hand using a spatula.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, press the dough balls slightly flatter on top.
  8. Bake for 10 to 13 minutes, or until the edges are golden brown and the centers still look slightly soft.
  9. Remove the sheets from the oven. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra gooey vegan cookies, press a few extra chocolate chips onto the tops of the dough balls immediately after scooping.
  • If your vegan butter is too soft or melted, the cookies may spread too much. Use butter that is genuinely softened, not melted.
  • These are excellent for making ahead; store cooled cookies in an airtight container at room temperature for up to 5 days.

Nutrition

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