Nut-free option, Soy-free option
It’s our go-to cookie recipe for serving to friends and family or when we’re craving a batch of warm, chewy chocolate chip cookies—the addition of cornstarch gives them an extra-chewy texture.
Classic chewy chocolate chip cookies are a beloved treat enjoyed by people of all ages. These cookies, with their perfectly soft and chewy texture, are the epitome of comfort food. The combination of rich, buttery dough and sweet, gooey chocolate chips makes them an all-time favorite.
The magic of these cookies lies in their simplicity. They are made from basic ingredients that you likely already have in your pantry, such as flour, sugar, and butter. What sets them apart is the careful balance of these ingredients and the perfect technique to achieve that ideal chewiness.
Fresh out of the oven, these cookies are irresistible. The warm, melty chocolate chips and the sweet aroma of freshly baked cookies fill the air, making it nearly impossible to resist taking a bite before they even cool. And when they do cool down, they retain their chewy consistency, ensuring each bite is as delightful as the last.
Whether enjoyed with a glass of milk, shared with friends and family, or savored as a solo treat, classic chewy chocolate chip cookies have a special place in our hearts and continue to be a timeless dessert that brings joy with every bite.
PREP TIME: 20 minutes
COOK TIME: 9 to 11 minutes
YIELD: 3 to 3½ dozen
INGREDIENTS:
- 2¼ cups (280 g) all-purpose flour (spooned and leveled or weighed)
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp (5 g) cornstarch
- ¾ cup (1½ sticks [169 g]) vegan butter, at room temperature
- 1 cup (220 g) packed brown sugar
- ¼ cup (50 g) granulated sugar
- ¼ cup (60 ml) nondairy milk
- 2 tsp (10 ml) pure vanilla extract
- 1½ cups (252 g) vegan semisweet chocolate chips or 1¼ cups (216 g) vegan mini semisweet chocolate chips
INSTRUCTIONS:
- Preheat the oven to 350°F (180°C). Line three or four baking sheets with parchment paper.
- In a medium-sized bowl, whisk together the flour, salt, baking soda, and cornstarch.
- In a separate large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the vegan butter, brown sugar, and granulated sugar. Beat with a hand mixer or the stand mixer until light and fluffy, about 2 minutes, scraping the sides as needed.
- Add the milk and vanilla and beat again until creamy, about another 30 seconds.
- Add about half of the flour mixture to the butter mixture and use a rubber scraper to mix until combined. Add the rest of the flour mixture and mix until just combined. Fold in the chocolate chips.
- Using a cookie scooper, create 1½-tablespoon (28-g) balls of dough and place them on the prepared baking sheets, leaving about 2 inches (5 cm) between the balls of dough for spreading.
- Bake for 9 to 11 minutes, until they are slightly golden brown. They may look slightly underbaked but will firm up as they set.
- Remove from the oven and allow to cool on the baking sheets before serving. Enjoy your delicious vegan chocolate chip cookies!
TIPS:
- You can use either vegan buttery sticks or buttery spread from the tub for this recipe. You want the butter to be soft so that it incorporates well with the other ingredients. Typically, you should let the butter sit out for 30 minutes to an hour before using, but if you use buttery spread that is soft straight from the fridge, you can skip the softening step.
- We recommend baking only one or two sheets at a time. If doing two sheets, swap the pans halfway through.
