These vegan chocolate chip cookies are absolutely divine – crispy on the edges, chewy in the center, and packed with rich chocolate flavor that rivals any traditional cookie. The secret to achieving that perfect texture lies in using the right combination of plant-based butter and a touch of aquafaba, which creates an incredibly tender crumb while keeping them satisfyingly sturdy enough to hold their shape.
I’ve been perfecting this recipe for years, and I’m thrilled to finally share it with you. What makes these cookies so special is that they’re not just vegan – they’re genuinely delicious and something everyone at the table will love, whether they’re plant-based or not. The beauty of vegan baking has come such a long way, and these cookies prove that you don’t need eggs or dairy to create bakery-quality results.
The key to success starts with quality ingredients. I always use a high-quality vegan butter that has a good fat content, and I’m particular about my chocolate chips – I prefer a mix of dark and semi-sweet for the most complex flavor profile. You’ll also want to make sure your aquafaba (the liquid from canned chickpeas) is at room temperature, as this helps it incorporate better into the dough.
One thing I love about this recipe is its versatility. While the classic chocolate chip version is absolutely stunning, you can easily customize it by adding complementary ingredients like sea salt, nuts, or even espresso powder to deepen the chocolate flavor. I’ve also had wonderful results swapping in different types of chocolate or adding coconut flakes for extra texture.
Baking these cookies is truly therapeutic – the aroma that fills your kitchen is absolutely intoxicating. Your friends and family will be amazed when you tell them these are vegan, and honestly, that’s the best compliment you can get. Let me walk you through exactly how to make them, step by step, so you can achieve that perfect cookie every single time.
For more inspiration on plant-based baking, check out Bon Appétit’s baking section or explore Serious Eats for detailed baking science. I also love referencing New York Times Cooking for professional techniques. And if you’re looking for other plant-based dessert inspiration, be sure to explore our other recipes and cooking guides for more ideas that might inspire your kitchen adventures.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup vegan butter, softened to room temperature
- 3/4 cup organic cane sugar
- 3/4 cup packed light brown sugar
- 3 tablespoons aquafaba (liquid from canned chickpeas)
- 2 teaspoons pure vanilla extract
- 2 cups vegan chocolate chips (mix of dark and semi-sweet)
- Optional: 1/4 teaspoon espresso powder to intensify chocolate flavor
- Optional: 1/2 teaspoon fleur de sel for topping
Instructions
- Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper. This is crucial for even baking and easy cleanup.
- In a medium bowl, whisk together the all-purpose flour, baking soda, sea salt, and espresso powder if using. Set this dry mixture aside.
- In a large mixing bowl, cream together the softened vegan butter, cane sugar, and brown sugar until the mixture is light, fluffy, and pale – about 3-4 minutes of beating with an electric mixer.
- Add the aquafaba and vanilla extract to the butter mixture and beat for another 1-2 minutes until well combined and slightly airy.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Overmixing at this stage can lead to tough cookies, so stop as soon as you don’t see any streaks of flour.
- Fold in the chocolate chips by hand using a spatula or wooden spoon, distributing them evenly throughout the dough.
- Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart as they will spread slightly during baking.
- If using fleur de sel, sprinkle a tiny pinch on top of each cookie before baking for a sophisticated flavor contrast.
- Bake for 10-12 minutes, until the edges are lightly golden brown but the centers still appear slightly underbaked – they will continue cooking on the hot pan after removal.
- Remove the baking sheets from the oven and let the cookies cool on the pans for 5 minutes to set slightly.
- Transfer the cookies to a wire cooling rack using a spatula and let them cool completely, about 10-15 minutes, before enjoying.
Pro Tips
Aquafaba is the secret ingredient here that replaces eggs. It provides the right moisture and binding properties without adding any chickpea flavor. Make sure to use the liquid straight from the can – don’t rinse it.
Don’t skip the chilling step if you want thicker cookies. If your kitchen is particularly warm, refrigerate the dough for 30 minutes before scooping for best results.
The cookies will continue to firm up as they cool, so resist the urge to overbake them. They should look slightly underdone when you pull them from the oven – this is what gives them that perfect chewy texture.
Store these cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully for up to 3 months, either as dough balls or baked cookies.
For darker, more decadent cookies, use all dark chocolate chips. For a more classic version, use all semi-sweet. A 50/50 mix gives you the best of both worlds.
If your cookies spread too much, your kitchen might be too warm or your dough might need more flour. Try adding an extra tablespoon of flour and refrigerating the dough before baking.
You can customize these cookies endlessly – try adding chopped nuts, coconut flakes, dried cranberries, or even a teaspoon of cinnamon for warming spice.
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