Chocolate Chip Cookies
Milk & Cookies. It’s like they have to have the ampersand to connect them, writing out a-n-d would just ruin everything.
I don’t know that there is a more comforting snack. Not like best friend died, global warming, McCain is president comfort; but just like early evening, fluffy slippers, had sort of a non-descript day, gonna watch dvds kind of comfort. But I feel like an idiot even talking about chocolate chip cookies, it’s not like they’re a hard sell.
Despite evidence to the contrary, I don’t love to use Earth Balance when I bake. I’ve been working on my Earth Balance-free dream chocolate chip cookie recipe for longer than I want to admit. They’re crinkly on the top, a little crispy on the bottom and soft in the center. And for milk make mine almond, unsweetened, thanks. As an added bonus, you just need one bowl for mixing. Great for those of you in the no dishwasher set.
Chocolate Chip Cookies
Makes two dozen two inch cookies or about 16 three inch cookies
1/2 brown sugar
1/4 white sugar
2/3 cup canola oil
1/4 cup unsweetened almond milk (or your favorite non-dairy milk)
1 tablespoon tapioca flour
2 teaspoons pure vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups chocolate chips
Preheat oven to 350 F. Lightly grease two large light metal baking sheets.
Mix together sugars, oil, milk and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Mix in the vanilla.
Add 1 cup of the flour, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will be a little stuff so use your hands to really work them in.
For 3 inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes - no more than 9 - until they are just a little browned around the edges. I usually get 16 out of these so I do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.
For 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.
November 10th, 2008 at 6:36 am
Ooooh. I was just feening for some cookies! I think I’m adding a little oatbran to mine, and maybe crystallized ginger with the chips (because I can never really just leave a recipe alone), but other than that, we’re talking the same language. Yum. Happy Monday.
November 10th, 2008 at 7:28 am
I’m weening of cookies and ya had to post this today!
November 10th, 2008 at 9:01 am
Now I want cookies.
November 10th, 2008 at 9:29 am
[…] Source:Chocolate Chip Cookies Like this post? Publish It On Your Own Blog Share and Enjoy: […]
November 10th, 2008 at 10:14 am
Mmmmmmm, cookies! I loooove chocolate chip cookies!
November 10th, 2008 at 11:46 am
Is the dough dry with this one, too? lol
November 10th, 2008 at 12:10 pm
I think the real question is, how did they go over as a measly present?
November 10th, 2008 at 12:24 pm
Yum yum. Must bake. My cozy food lately has been home-built vegan smores and cocoa.
November 10th, 2008 at 3:23 pm
Yay for no Earth Balance!!!!!
November 10th, 2008 at 4:57 pm
I am going to make these. Been looking for a good chocolate chip recipe without margarine and without Ener-g.
November 10th, 2008 at 4:59 pm
These will definitely soothe my super-stressed-out-crazy-self. An entire batch of Chickpea Noodle Soup helps too.
November 10th, 2008 at 5:39 pm
Crinkly crispy and soft goodness!
November 10th, 2008 at 9:10 pm
No EB in chocolate chip cookies is it possible?
November 10th, 2008 at 11:37 pm
I am really trying to stay away from palm oil, so it’s awesome to see these. I may try them with some gluten free shit and see if i end up with something palatable…
Thanks Ishie!
xo
kittee
November 11th, 2008 at 12:54 am
Oh wow, EB-free chocolate chippers! I must make these soon!
November 11th, 2008 at 2:09 am
kittee…I made these with oat flour, too. I added maybe an extra 1/3 cup. I’m trying to stay away from palm oil, too. So no more greasing each other up in palm oil and sliding around on the kitchen floor.
November 11th, 2008 at 9:46 am
Umm… I’m not gonna lie - I went home and made these immediately after reading this, ate the whole batch, and then passed out in a cookie coma. So, in other words, these cookies are friggin’ awesome!
November 11th, 2008 at 12:34 pm
Made these last night, here are my notes -
making the caramel was exciting and easy.
the dough was not stiff, it was more moist.
I was terrified they would not bake in 9 minutes, but they did!
They’re the best chocolate chips cookies yet, and you are amazing.
November 11th, 2008 at 1:26 pm
These sound great! I’ve been wanting to figure out a choc chip recipe without EB, and here it is. Thanks for doing all the work! Can’t wait to try them.
November 11th, 2008 at 1:48 pm
oooh, Earth Balance got super expensive here a few weeks ago, so any alternative is a welcome one, thank you for this! (the only other vegan marg-type stuff we get here is Fleischman’s which is loaded with trans fat and I refuse to even acknowledge its existence when i walk past it in the store)
November 11th, 2008 at 2:34 pm
Can anyone recommend a substituion for the tapioca flour? Would rice flour or cornstarch be a good idea?
November 11th, 2008 at 4:31 pm
Bless you! I love Earth Balance, but in chocolate chip cookies, it always leaves that kind of beany aftertaste. I can’t wait to try this recipe (and buy your new cookbook!).
Genoire
November 11th, 2008 at 8:15 pm
rnmsalem: yea, i don’t have tapioca flour either, but a google search of tapioca flour substitutes tells me cornstarch or arrowroot will work just fine!
November 12th, 2008 at 1:47 am
[…] at the Post Punk Kitchen, Isa made some chocolate chip cookies that seemed really simple. Her description of the cookies was hilarious too. Baking seems fun […]
November 12th, 2008 at 10:13 am
Ummm… LOVED these! I suck out loud at making cookies. These were so easy and amazing. Thank you!
November 12th, 2008 at 11:34 am
I made the other cookies from VWV and i had to add a lil bit of almond milk to them cause they were dry. but I read this article in the New York Times about the “Best Chocolate Chip Cookies” and they recommended that you let the batter settle for about (i think) 72 hours or something an then make them, and sprinkle a lil’ bit of sea salt on them.I tried this with the VWV recipe and my friends loved it. I am trying that with this recipe. so i will be baking them Thursday evening. Also arrow root, corn starch, cassava flour or yucca flour are substitutes for tapioca cause i think the intention of it is to make it stiff/use as a binder. I also am glad it uses almond milk vs Soy/Rice milk cause i think Almond is thicker, not as chalky and creamier. I will post what happened to my cookies when I bake them Thursday night.
November 12th, 2008 at 12:49 pm
Would arrowroot work okay for this? I have a ton of it and I don’t have space for more kinds of flour.
November 12th, 2008 at 1:11 pm
Gosh darn beautiful.
November 12th, 2008 at 1:29 pm
Ooooh. These look so good. I think these are going to be my fall indulgence this weekend.
November 12th, 2008 at 8:01 pm
These are like crack. They will make you inhale them straight from the oven. Thanks for making them so easy to make, Isa! Amazing!
November 13th, 2008 at 12:12 am
What’s wrong with EB?? I love that stuff and the cc cookie recipe in VWAV that uses EB is awesome. Is it because it contains soy??
November 13th, 2008 at 1:08 pm
These cookies are psychotically good. I have several vegan cookie recipes that I already love so I wasn’t going to make these but then we ran out of margarine and maple syrup and I saw how people were fawning all over this so we made them last night (with cornstarch instead of tapioca) they were the best cookies I think I have ever had. I can’t believe it.
November 13th, 2008 at 5:05 pm
Yum! I made these today and love this recipe. That caramelly thing is really kind of crazy to see happening…apparently it makes a great cookie recipe.
Thanks, Isa!
November 13th, 2008 at 9:34 pm
I made these last night and they were fantastic. The cookie dough was quite moist though, mine could not be described as stiff. I often find this with cookie recipes, so maybe it is regional differences in ingredients or something, though I don’t know quite why LOL I used arrowroot instead of tapioca flour and soy milk instead of almond milk. They took a couple of minutes longer for me to bake. But they were AWESOME! I had to ban my parents because they started scoffing them down, so thankfully I saved enough to take into work today.
November 14th, 2008 at 2:06 pm
I baked mines last night after making the mix like Tuesday night. they came out wonderful, really soft in the inside and crispy edges. I tried to sprinkle a lil sea salt on top, to combine like sweet and salty but i thin k cause my sea salt was fine, it got absorbed but it came out great. but yeah, honeslty do not bake more than 9 min, i turned around for a minute and accidently baked a lil more, they totally dried out (only like 4 cookies) they were not burnt but dry a uber crispy, like Kebler Elves type cookies.
November 14th, 2008 at 9:35 pm
Isa, can I use anything other than tapioca flour, or will that mess the cookies up? (The cookies look great, by the way)
November 15th, 2008 at 6:21 pm
I made these this week. yum! thanks so much for the recipe, they were all that you promised.
November 15th, 2008 at 10:57 pm
I just made these, using cornstarch instead of tapioca and turbinado instead of brown sugar. Excellent.
November 16th, 2008 at 1:57 am
Kierstan, you can use cornstarch or arrowroot.
Thanks for the cookie-luv everyone!
November 16th, 2008 at 4:52 pm
:O
I can’t even describe how awesomely delicious these cookies are. I just made a batch (subbed cornstarch for the tapioca) and they are wonderful.
Thanks so much, Isa!
November 16th, 2008 at 7:35 pm
i made these with cornstarch and soy milk as well - and my oven is old, so at 350, they are taking about 18 minutes. i snuck one out though, around the 10 min mark, just to see….omg. so good!!! i threw some walnuts in soe of mine as well.
November 17th, 2008 at 1:28 pm
These are so good! I used arrowroot, dark chocolate chunks, cranberries and pecans in mine. I can’t stop eating them!
November 17th, 2008 at 8:42 pm
These cookies are fantastic. I sort of freaked out though because my dough was really, really moist and liquidy - I added a bit more flour and they were good to go. I made 12 extra large huge cookies.
My omnivore family has attacked the pan!
November 18th, 2008 at 3:13 pm
[…] you like to battle bad news with comfort food, you might try Isa’s new chocolate-chip cookie recipe at the Post-Punk Kitchen blog. At last, the definitive answer to CJ’s vegan chocolate-chip […]
November 20th, 2008 at 12:17 pm
[…] then went to the store to buy chocolate chips while I watched the Cosby show, and then made me these mind blowing cookies. This is, yet another reason why I love […]
November 20th, 2008 at 3:02 pm
[…] November 20, 2008 in baking, blogs, chocolate, cruelty-free, dairy-free, recipes, snacks, sweets, vegan, vegetarian I am an unabashed cookie monster, hands down. I can’t resist all those Christmas cookie magazines that come out every year. Since I became vegan, those recipes are all about conversions and substitutions - a challenge that I genuinely enjoy. That said, it’s awesome when you come across a great recipe where the work has been done for you. Imagine my glee when I cozied up on the chaise (slowly going blind while insisting I can surf the net on an iPod Touch) and settled on the PPK blog. There I spied a new recipe posted by Isa for basic chocolate chip cookies. […]
November 20th, 2008 at 3:50 pm
is it possible to use something else instead of tapioca since its not available here. These look so delicious
November 21st, 2008 at 10:55 pm
Ooh, these are GOOD! Did 1/2 chocolate chip, 1/2 chocolate & butterscotch chip, arrowroot, soy milk & they’re fab! I want to try them with tapioca & almond milk in the near future.
November 22nd, 2008 at 2:34 am
These are in the oven now, I couldn’t resist! I used cornstarch instead of arrowroot, hopefully they’ll still be alright, if not I might add a little more flour to the rest of the batch since the dough was awfully liquidy.
November 22nd, 2008 at 6:23 pm
I made these today with cornstarch and rice milk. They tasted delicious, but were extremely goo-ey. They spread a whole lot on the baking sheet and ended up being really thin and crispy. Still delicious, but I’m not sure if I’ve done something wrong, or what??? Any suggestions anyone?
November 23rd, 2008 at 11:54 am
Isa, you truly are amazing. Thank you for this recipe! I tied an apron over my pajamas and made 1/2 batch of these this morning ? incredibly easy and delicious! I’m thinking of using sesame oil instead of canola next time… and maybe add a bit of cinnamon? Oooh, the possibilities!
November 23rd, 2008 at 10:27 pm
If the dough is gooey add a little extra flour by the tablespoon.
November 24th, 2008 at 4:19 pm
I made these last night with rice milk and raw sugar (in place of brown and white sugars). They were fantastic. Like someone else’s who used rice milk and commented, mine spread out a lot making them thin and crispy. But I wouldn’t change that because they were delicious. Thanks for the recipe!
November 25th, 2008 at 2:59 pm
[…] idea of using tapioca starch definitely lurked into my mind from the Post Punk Kitchen Blog’s Chocolate Chip Cookie recipe from a few weeks […]
November 25th, 2008 at 9:10 pm
have you tried the chocolate chocolate chip & walnut cookies at Boneshakers!? vegan yummy-ness!
November 26th, 2008 at 8:48 pm
Hey again! I tried these once more. I still used corn starch, but then I used soy milk and whole wheat pastry flour. COMPLETE SUCCESS! Perfect cookies! They weren’t flat at all! I think the pastry flour really helped to add some bulk, and now they’re a tiny bit more nutritious.
December 2nd, 2008 at 7:36 am
Hi chocolate fans all over there!
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December 6th, 2008 at 2:59 am
I love these cookies yo
December 6th, 2008 at 3:01 am
Hey!!
I really like recipe but i eatted too much sugarz today soooo NO COOKIES FOR ME!
December 6th, 2008 at 3:12 am
I am a professional vegan cookie maker in las vegas, nevada. let me tell you, this recipe doesn’t compare. let’s do a throwdown bobby flay style. I recommend adding beet juice instead of canola oil for natural sugars, and it also makes the cookies more fluffy with an added red color which gets the crowds rampaging.
If you do not want your cookies to turn add minuka honey, which is available at whole foods at an reasonable price for the quality of the sugar. Personally I am very aware if my sugar intake. Danya maybe you should consider agave syrup, it will slow down th sugar highs and you will be able to eat more cookies.
Ciao!
December 6th, 2008 at 3:13 am
I am a professional vegan cookie maker in las vegas, nevada. let me tell you, this recipe doesn’t compare. let’s do a throwdown bobby flay style. I recommend adding beet juice instead of canola oil for natural sugars, and it also makes the cookies more fluffy with an added red color which gets the crowds rampaging.
If you do not want your cookies to turn add minuka honey, which is available at whole foods at an reasonable price for the quality of the sugar. Personally I am very aware if my sugar intake. Danya maybe you should consider agave syrup, it will slow down th sugar highs and you will be able to eat more cookies.
Ciao!
December 6th, 2008 at 3:13 am
I am a professional vegan cookie maker in las vegas, nevada. let me tell you, this recipe doesn’t compare. let’s do a throwdown mbobby flay style. I recommend adding beet juice instead of canola oil for natural sugars, and it also makes the cookies more fluffy with an added red color which gets the crowds rampaging.
If you do not want your cookies to turn add minuka honey, which is available at whole foods at an reasonable price for the quality of the sugar. Personally I am very aware if my sugar intake. Danya maybe you should consider agave syrup, it will slow down th sugar highs and you will be able to eat more cookies.
Ciao!
December 8th, 2008 at 10:58 am
I liked the simplicity of this recipe. I did sub arrowroot and soymilk since I had those both on hand. The dough was definitely too wet to roll into a ball, but I test-baked a couple and they turned out perfect, so I went with it and used a teaspoon to plop the dough on the sheet as usual. I only got to eat one, though — I gave the rest to the staff of our local farm animal sanctuary as a holiday gift.
December 26th, 2008 at 11:32 pm
Thank you for taking out the EB. I would have made these cookies with it, but I really can’t stomach the stuff anymore. These cookies were so fun to make and even though they aren’t *Christmas* cookies, I made them for Christmas along with tons of other treats and they were the first to go. These are the best chocolate chip cookies ever.
January 2nd, 2009 at 12:12 am
Made ‘em tonight and they’re great warm!
January 7th, 2009 at 10:36 pm
[…] in cookie, snack Chocolate Chip Cookies Makes two dozen two inch cookies or about 16 three inch […]
January 17th, 2009 at 5:37 pm
I just made those cookies (replaced the tapioca with corn starch) but it didn’t work at all - during the whole thing it seemed like there was way too much oil - it separated from the dough before the cookies were in the oven and the cookies came out oily too - very, very greasy fingers just from eating one. And the cookies don’t look like cookies, they just spread out…
what went wrong?
January 17th, 2009 at 7:38 pm
My goodness. These are AMAZING. Don’t, under any circumstances, be afraid to use whole wheat flour
January 17th, 2009 at 7:41 pm
@Julie — did you mix the first ingredients together for at least 2min? I found that to be a really important step for getting all the oil mixed in.
January 19th, 2009 at 9:34 pm
[…] newest chocolate chip cookie recipe from Isa, featured on the Post Punk Kitchen blog awhile ago, here. Now, I often find vegan chocolate chip cookie recipes to be a bit stressful to make: the one from […]
January 21st, 2009 at 4:09 pm
The thing that is most important when making these is the whisking process with the oil, milk and sugars. I say whisk more than 2 minutes, even, because if you don’t blend them all properly the cookies will be oily and weak.
When done properly though, they are extremely addictive. Bet you can’t have just four.
January 22nd, 2009 at 12:10 am
I agree on the addictiveness factor: I just finished eating the whole batch just now that I made on Sunday afternoon. I shared with no one.
January 22nd, 2009 at 11:16 pm
Has anyone tried doubling this recipie? It is too good to stick to just one batch.
January 23rd, 2009 at 5:51 pm
These are ridiculously easy and dangerously delicious.
January 25th, 2009 at 5:38 pm
I followed this recipe EXACTLY (although I used rice dream instead of almond milk). Mine were runny and spread out on the sheet before they went in the oven.
I suspect the flour measurement was the problem. I ALWAYS sift my flour, spoon it into a measuring cup, and then level off with a butter knife. I’m assuming that if I just scooped up a cup and a half of flour and leveled off, I would have had more flour and a stiffer batter. I thought about adding some more flour but didn’t want to mess it up. I did use an electric beater and mixed the sugar/oil until it was well combined (at least 2 minutes).
They were tasty, but not pretty to look at. I’ll give it one more try with more flour next time. I like my cookies to have more structure.
February 1st, 2009 at 4:49 pm
I just love chocolate chip cookies..mmmmm..that pic looks good enuff to eat..nice job
February 1st, 2009 at 7:59 pm
Holy crap, these are amazing! THANK YOU. I was kind of nervous to try them due to mixed reviews here, but I had no problems whatsoever! I made sure to mix the oil/sugar/tapioca mixture for 3 minutes until, as you said, it looked like smooth caramel. I used 1 c. whole wheat pastry flour + 1/2 c. unbleached, scaled back on the oil by about 2 Tbsp. (didn’t replace it with anything), and added about 1/4 tsp. almond extract. Other than that, followed exactly. I think the chocolate chip amount should be more like 1/2 c. instead of 3/4, but these are soooo perfect I feel nitpicky saying that. I bought tapioca flour just for this recipe & I definitely don’t regret it!!!
February 4th, 2009 at 7:51 pm
These are the crispy chewy caramelicious ccc I have been searching for! Added 3 extra tbsp flour, as I’m a spoon and level gal and the consistency of the dough was perfect. Cookies came out exactly as I wanted them. Thank You Isa!!! And welcome to Portland
February 25th, 2009 at 12:15 pm
I made these and subbed cornstarch for the tapioca. They were delicious! Now I’m going to figure out a way to sub some oatmeal instead of flour for oatmeal chocolate chip cookies.
February 27th, 2009 at 4:58 pm
Love these cookies! They turned out perfectly. Thank you!
February 27th, 2009 at 9:38 pm
OMG I love you. Thank you for such a great recipe. I just made these for my daughter who is allergic to dairy/eggs/nuts and they are the best choco chip cookie recipe I have tried. LOVE THEM!
March 2nd, 2009 at 12:29 am
I just wanted to add how I’ve done w/ this.
The first 2 times I did this I made them normally, with the long oil sugar beating times and then added the flour, usually adding a half cup extra flour to the something stiff like I was expecting. It seemed baking took a bit longer too. They had a bit of a crystally sugar crunch the second time because I used some sucanat instead of turbinado, but I might not do that again because I’m not sure the chemical structure is right for the reaction.
Anyway, The third time my gf was in charge and she did it different but they were still awesome. We did the carmelly part the same, and only used the proper recipe amount, and mixed it with the mixer a long long time til the dough was super smooth (I only mixed til it seemed all incorporated and til i was done adding flour previously). These ones were nice and soft and fluffy and somehow smooth. All is good either way. The trick though, since the dough was so sticky was to put flour on your hands when you roll the ball. So probably extra flour was incorporated but it was at a different point.
March 3rd, 2009 at 2:18 pm
[…] only problem is that I usually end up eating too much of the dough. These are a variation of a recipe by Isa Chandra Moskowitz, aka my hero. She’s written three amazing vegan cookbooks and is […]
March 6th, 2009 at 4:26 am
OMG these are amazing! I haven’t made cookies in a long time, and here’s what I found with this recipe. #1 - super easy! #2 - I used soy milk and cornstarch with no problems. #3 - The first batch I made way too big, so it only made about 10 and they all ran together and were thin and slightly doughey. I still ate 3
So, I made another batch and added more flour and that really helped. I only ate one; gotta save them for my coworker’s bday tomorrow. I used to be vegan (now I am veg) and these cookies are seriously making me consider converting back. It IS possible to have good stuff without supporting the dairy industry.
March 10th, 2009 at 10:50 am
On my second try, these came out great, and were delicious! I was so glad, because I love how easy these are, and that they’re margarine free. I’d tried the Homestyle CCCs from Dreena’s cookbook, but some of my tasters didn’t like the maple syrup taste (I didn’t mind, but others did.) I was super excited to see Isa’s recipe. My non-vegan coworkers have given them the thumbs-up.
I subbed cornstarch for the tapioca flour, and used a bit less oil (probably 2-3 Tbsp less). I scooped & leveled my flour (it was very settled flour). I’d agree that the batter isn’t very stiff. I baked some of them 9 minutes, some 10, and they were nicely done, but not as toasty looking as those in Isa’s photo. I’ll have to try cooking my next batch a bit longer next time because the BF likes toasty cookies best.
(My first try with this recipe didn’t work out, though. I used tapioca flour, poured the full amount of oil, and used my standing mixer to mix the “caramel.” I don’t know if it was my mixer, my flour, my tapioca, or what, but my cookies were oily and they never cooked through. I even tried adding a ton more flour, but then they just got sort of dense and tough, and had a taste.)
March 10th, 2009 at 10:55 am
I forgot to say that I also added a scant 1/4 tsp of blackstrap molasses, just because we like that extra molasses-y flavor.
March 17th, 2009 at 11:00 am
beautiful:) i would have to say these cookies are the best cookies i have ever had. i recently started following your blog, because im in love with your cook book, and had to try this recipe! i brought a few to school and all my friends are asking for the recipe! thanks for the worlds best cookie recipe:)
March 20th, 2009 at 1:33 am
I just made these!!! They are soooo good!!!!!!!
March 28th, 2009 at 1:47 am
I added Flax Seed instead of tapioca flour and substituted a little bit of Coconut Milk for 1/2 or 1/3 c. of oil (does that make sense)?
Anyhow, they were SO DELICIOUS.
I think I’ll try them next time with whole wheat flour, but I’m keeping the coconut milk. Great recipe!
March 30th, 2009 at 3:40 pm
I just made these this weekend. Finally, a vegan chocalate chip cookie worthy to be called a chocalate chip cookie.
thanks!
April 5th, 2009 at 11:34 pm
SO GOOD I am going to have to bring them to work tomorrow so I don’t eat the whole batch myself. I used cornstarch instead of tapioca. Used half of the oil and subbed applesauce for the rest. I also replaced 1/2 cup of the flour for rolled oats - super delicious!
April 15th, 2009 at 1:20 am
[…] chip cookie recipe posted by Isa on the Post Punk Kitchen website (the original can be found here). Since this time, I wanted it to be gluten-free and have no leavening, I made some […]
April 22nd, 2009 at 9:03 pm
these are absolutely the worst thing that could ever happen to my waistline.
SERIOUSLY, I made them yesterday to send to my mom for her birthday and only sent her half the batch because they were so good that I had to keep some for myself! That may make me a bad daughter, but these are PRECISELY what I’ve been looking for! A chewy, melty, gooey on the inside, crispy on the outside, perfectly golden chocolate chip cookie. I’m obsessed.
April 26th, 2009 at 10:11 pm
Oh.My.God. These are SO good. They fabulously unhealthy and just what I don’t need….but MAN ARE THEY WHAT I WANT! They came out of the oven about 3 minutes ago and I’ve already eaten about 5 cookies worth of dough and 3 cooked ones. MMM! Delicious.
April 27th, 2009 at 7:28 pm
These were amazing! I used half wheat flour and half white, and they are great. Thanks as always Isa!
May 2nd, 2009 at 9:50 pm
[…] better way is there to used them than in a Dark Chocolate Chunk Cookie???? I made PPK’s Chocolate Chip Cookies, except they were dark chocolate […]
May 2nd, 2009 at 9:52 pm
These were soooooo good! Moist and chewy.
I used Dark Chocolate Chunks and boy, they were irresistible! Great with a tall glass of soy milk! Yum!
May 3rd, 2009 at 9:14 pm
Mmmm, super yum. I would add for any folks at high elevations (like me, w00t Albuquerque, NM) … I had great success with baking at 420 degrees for 9 minutes.
June 2nd, 2009 at 5:57 pm
[…] for her birthday I couriered her some cookies, in fancy living-beyond-my-means style! I used this recipe from the Post Punk Kitchen, adding a 1/4 c. each of vegan chocolate chips, vegan white chocolate […]
June 27th, 2009 at 3:44 pm
hells yeah for these cookies! all my cookies end up crumbly but these were perfect texture and taste i couldn’t help but inhale them. gave them to a couple foo’s who didn’t know what a vegan was and they asked for more to take home. victory!
June 29th, 2009 at 12:42 am
Wow, these are delicious! The best vegan choc chip cookies I’ve had yet. I also made a chocolate-free cookie for my dog (she injured her paw and I wanted to cheer her up), and she gives it her stamp of approval.
July 1st, 2009 at 12:42 am
I have made batches and batches of these cookies for friends, family, roommates, co-workers, and students - mostly non-vegans - and they get a triple thumbs up every time.
The “carmelization” of the sugar and oil is the key to the kingdom! If you have a stand mixer, you’re probably already doing this, but I HIGHLY recommend dumping everything in the mixer. You can slam the oil and sugars together really consistently with minimal effort on your part. Also, if you want to experiment, adding 1/4 cup cocoa power during the 1st flour stage makes an awesome double chocolate chip treat.
These are so quick and brainless - perfect for zoning out reflection time or a quick personal cheer up if you’re in need of one!
July 13th, 2009 at 5:06 pm
[…] JocelynTran: tested this vegan chocolate chip recipe; it was okay. needs a little tweaking. http://theppk.com/blog/2008/11/10/chocolate-chip-cookies/ April 24th 2009 @ 4:59 pm from […]
July 29th, 2009 at 2:01 pm
I am wondering who has tried the cookies both ways ( with and without applesauce). Can you taste a difference?
July 31st, 2009 at 10:21 am
Nightowl Says:
November 13th, 2008 at 12:12 am
What’s wrong with EB?? I love that stuff and the cc cookie recipe in VWAV that uses EB is awesome. Is it because it contains soy??
Earth Balance is made with palm oil- http://theproblemwithpalmoil.org/
August 12th, 2009 at 12:05 am
[…] A few people inquired about the cookie recipe from my previous post, so I thought I should share. It’s pretty much this Post Punk Kitchen recipe. […]
October 2nd, 2009 at 1:22 pm
[…] on hand most of the time can be a bummer when it comes to baking, but I’ve actually found many of my favorite cookies don’t call for marg/butter at all! So, no excuses not to make […]
October 6th, 2009 at 3:38 pm
[…] much more simple and basic than good old chocolate chip cookies. I made these last night using this recipe from the PPK blog and they came out pretty yummy, definitely not the best cookies I’ve ever had, but not too […]
October 8th, 2009 at 12:04 am
Ativan.
Ativan withdrawal. Ativan.
October 8th, 2009 at 6:36 pm
Jennie- I think the biggest problem with EB is the price! Almost $4 for a little tub, but canola oil is cheap!
At least that’s *MY* reason for using this oil recipe!
October 26th, 2009 at 7:25 pm
I’m assuming that the sugars are 1/2 & 1/4 cups? Also, it looks like people who used rice milk had theirs spread too much.
My batter is resting now to let the flour ‘hydrate.’ Can’t wait to try ‘em!
October 28th, 2009 at 12:31 pm
[…] she and I had used last year to make some delicious butterscotch cookies, and turns out it came from the PPK. I had to add a bunch more flour, but the cookies turned out amazing. It’s really a shame I […]
November 2nd, 2009 at 1:03 am
[…] Chocolate chip cookies are the best. But which recipe is the best of the best? Twice I thought I’ve found the chocolate chip cookie recipe that could never be topped, and then another recipe comes along and blows the previous batch out of the water. Here’s the most recent winner. […]
November 12th, 2009 at 6:57 pm
This recipe caught my eye because I am trying to develop a rainforest-friendly cookie that does not use palm oil. Orangutans are being driven to extinction because their forests are being cut down in Borneo and Sumatra for palm oil plantations. I am developing the recipe for the rainforest-friendly cookie in connection with my book about orangutans, The Intimate Orangutan, which is being released in the U.S. in March 2010. I’d be glad to hear from anyone who can help me design this cookie, particularly if it can be low fat and healthy. I intend to post the recipe on the Internet when I finish. There is more information about orangutans on my website www.-a-new-leaf.com. There is contact information on the website too.
November 12th, 2009 at 7:16 pm
Oops. My website address should read www.a-new-leaf.com
December 25th, 2009 at 8:31 pm
[…] of the chocolate chip cookies from Vegan Cookies Invade Your Cookie Jar. I had made the recipe from the blog a couple of times before, so I already knew these would be a success. […]
January 20th, 2010 at 6:56 pm
[…] Smurf is kind of a cookie fanatic and he makes these chocolate chip cookies from the PPK blog all the time. They are delicious, easy, and use mostly ingredients that you probably have around. […]
February 6th, 2010 at 8:12 am
Incredible work on the blog!
I wish blogging was easy as getting ripped was for me! 
February 11th, 2010 at 3:55 pm
[…] bag had a (homemade) CD of some of Emma’s favorite songs, a bag of cookies– chocolate chip using this awesome recipe, and heart shaped sugar cookies from The Joy of Vegan Baking, and an organic lollipop… not […]
February 22nd, 2010 at 4:38 am
[…] on (sorry for this horrid transition), PPK Chocolate Chip Cookies! For once, I followed a […]
February 25th, 2010 at 12:07 am
[…] of tofu dressings is putting on so much that you can eat the extra at the bottom with a spoon. Isa’s perfect chocolate chip cookies are, by the way, and if you hadn’t heard – perfect. Utterly perfect. Me and this […]
April 1st, 2010 at 10:55 am
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April 5th, 2010 at 1:15 pm
[…] - Choc chip cookies […]
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April 23rd, 2010 at 4:31 pm
Seems like far too much chocolate chips… I’ve reduced to 1/2 cup and it still seems like too much. Maybe 1/3 cup.
April 25th, 2010 at 6:13 am
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April 28th, 2010 at 12:19 pm
[…] The recipe can be found in their amazingly awesome cookbook Vegan Cookies Invade Your Cookie Jar or below (recipe hails from their website). […]
May 1st, 2010 at 8:01 pm
[…] chip cookie recipe. I tried one back during Vegan MoFo and was less than thrilled, so I thought maybe the PPK would come through for me. Isa’s like a vegan goddess or something, right? And this was an occasion where the vegan […]
May 3rd, 2010 at 2:41 pm
These did not work out for me at all. And I have to know what i did wrong.. everyone else seems to love them!
I subbed arrowroot for tapioca powder. I had to add more flour because on its own, with the ingredients alone.. this batter was so very runny. The whole “For 3 inch cookies, roll the dough into about ping pong ball size balls” was very misleading. this batter was not rolling anywhere. No how no way.
The end result was cakey and bland. I was so sad. DO NOT GET ME WRONG. I still ate all 12. By myself. In two days. But something was still wrong/off. I am going to try again. i want this to work. ;_;
May 3rd, 2010 at 2:44 pm
Oh, and my post above, the other substitution I made was half applesauce, and half the oil. This usually works out ok!
May 9th, 2010 at 5:49 am
[…] This is a brilliant idea — how to bake cookies in your car. If you want awesome cookies try this recipe. Possibly related posts: (automatically generated)Internet FoodCar-baked […]
June 23rd, 2010 at 10:18 pm
by far my favourite cookie recipe!
anna, i’ve never had good luck trying to sub applesauce in this particular recipe, it makes them cakey. i always use cornstarch or arrowroot, and sometimes add an extra tbsp or two of flour, and i’ve never been able to get my dough to “roll”. i just do small (2 dozen +) drop cookies and they always turn out great!
just take the plunge for full fat and they’ll be fine
August 31st, 2010 at 1:36 pm
What particular chocolate chip brand do you use for the? I have tried Hersheys, Ghirardelli and Nestle but for me they all kinda taste the same.