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.
I blogged this recipe today. My daughter is the one who actually baked the cookies but I just had to point out that even after making a couple of mistakes due to distraction (and doubling the recipe) they came out amazing. These are the favorite cookies in our mixed household (i.e, omnivours and vegan) http://mixxiespantryraid.blogspot.com/2013/02/the-best-chocolate-chip-cookies-ever.html
I made these tonight, and they were the first cookies that I have made since my husband and I have been trying out veganism. They were delicious. I made no substitutions and will make them again.
Something went very wrong for me,the only change I made was cornstarch instead of tapioca flour as recommended, but they spread too thin and are flat and greasy. I wonder if the pan really needs to be greased. Oy.
I made these about two weeks ago and am having cravings for a second round! 🙂
Last time I made these, it turned out to be two batches. The first batch I followed the directions (8 minutes but no more than 9) but they were so delicious that my friends and I got so carried away with how tasty they were that I completely forgot that the second batch was in the over- for a whopping 20 minutes! Get this- they didn’t even burn. However, they were as hard as a hockey puck, but still yummy none the less.
I’ve made these gluten-free just by substituting Bob’s Red Mill GF AP Baking Flour 1:1. The dough/batter is definitely much looser with the GF flour. The first time I made them I compensated by adding more flour until the dough was stiff enough to roll; they were a little dry – kind of a shortbread texture, almost. Leaving them a little gooier makes for more moist, chewy cookies. I still usually have to add a tablespoon or two more flour. They do spread a lot more with the GF flour, so the fact that the batter is too loose to roll isn’t a problem. They work just fine as drop cookies.
Just made these and love this recipe. I used cornstarch in place othe tapioca flour and flax milk. They are beautiful and delicious! Thank you!!
You’re my hero. As a new vegan who loves to bake, I was worried that I would never have “real” baked goods again. I just made these and LOVE them and can’t wait to try more recipes on this site.
Even the finicky, non-vegan husband approves 😀
Thanks!
Looking forward to making them, anyone know where non-dairy choc chips are sold?
Semi-sweet chips are often non-dairy, just read the label! Ghiradelli usually are, but not always depending on where they are packaged. For a sure-bet, try Whole Foods.
So, I tried to bake these for a vegan bake sale, followed the recipe exactly (except subbed cornstarch for tapioca flour) and they wouldn’t form. The dough never got hard enough to form into balls, so I had to spoon them out onto a cookie sheet. I kept them in the oven for well over 15 minutes, and they still turned out like cookie dough. Did I miss something? Is my browser not showing the recipe correctly? The only thing I can think of is it’s supposed to be 1 1/2 c brown sugar and 1 1/4 c sugar instead of just 1/2 c and 1/4 c… but I’d hate to waste all those ingredients if those turn out disastrous as well. Help please!!
1/2 brown sugar
1/4 white sugar
means
1/2 cup brown sugar
1/4 cup white sugar
Also, thanks again for making it easier to be vegan and easier to show people that “vegan food” != “tasteless/gross” 😀
urgh i fudged up the recipe. the batter came out more like cake batter than cookie batter. i’m sad now.
These come out a bit too oily for me too, and a bit too underbaked in the middle. What I found works great for me is leaving them on a paper towel overnight, after they’ve cooled. In the morning the towel has soaked up the excess oil and they’ve firmed up a bit.
Use 1/2 cup oil instead.
Oooooweeeee! This is sure to warm this little hearth of mine. Best of all, the kids will be coming up this weekend with their paps and noddys, which should make this truly one to celebrate. Vegans win again. FIENDS!
Pop says my vegan porridge doubles as caulking material…teehee
Made these about 30 minutes ago!
They are so delicious but they spread a LOT more thatn i expected them too. My dough was a bit moist so maybe i should have added some more flour to it and that could have been the factor, also i felt like while i was forming them that the dough was a bit oily? My chocolate chips weren’t mixing in how normal cookies do, they seemed to have an olily cover and fall out. Has anyone else ran into this problem? Im guessing the way to fix it would just to add some more flour next time.
But other than that they don’t even taste like vegan cookies! Im going to give them to my friends to try without telling them they are vegan (hehe) and see what they think.
Thanks for the wonderful recipe!
Holy Crap Balls.
I made these last night following the recipe to a T and much like what most people said, my cookies came out a bit on the oily side. I had a feeling they would since the batter did seem more moist than it should, and I had to spoon them out instead of roll them. They still came out good and some people may actually prefer their cookies on the dough-y side (my boyfriend loved them) but with new recipes I always make a test batch when it comes to baking. This morning, I made them again following the recipe almost exactly again, except this time I only used 1/3 cup oil instead of 2/3 and I baked them for 10 minutes instead of 9 but I watched them every second after 8 minutes. They came out PERFECT and almost exactly like the picture. Very pleased with this recipe as it is very easy and quick!
What is the purpose of the tapioca flour? can i put something else instead?
I really appreciate you creating palm-oil free baking recipes. Orangutans and conscious vegans worldwide THANK YOU!
So my dough came out kind of runny and the cookies fell apart because they were so thin. suggestions?
These were great, thanks!
I would like to make these, but with pumpkin as well. Would you suggest I alter any of the measurements or ingredients?
Does your blog have a contact page? I’m having trouble locating it but, I’d
like to shoot you an email. I’ve got some ideas for your blog you might be
interested in hearing. Either way, great website and I look forward to seeing it develop
over time.
These are hands down, the BEST cookies I’ve ever eaten/made. I really want to send some to my sister in Virginia (I live in Texas). Whenever I make them, they’re gone immediately so I have no idea how long they last… will they make it on a 3-4 mailing adventure?
mine turned out perfectly! i used robin hood, unbleached all purpose flour and chocolate almond milk! also added chopped hazelnuts, caramel chips and coconut flakes! the rest stayed the same! thanks for the recipe!
These are so amazing! I’ve made so many of your recipes over the years and they are always great, thank you!!!
I made these yesterday, and I am so grateful that you gave us this recipe, Isa Chandra. The only modifications I made were to put in 1/3c brown sugar, and to create 9 gigantic cookies which took about 13 minutes to bake. They were rich and delicious, and came together in no time. Thanks so much for putting together a recipe for us that’s really simple to make and lovely to eat. Peace out!
Any suggestion on making this into a chocholate chip cookie cake?
I had the greasy oozy not cooking problem with my first pan, but he second pan turned out just right. I did the recipe as written. Maybe there could be a note to rest the dough for us beginners?
Oh how I love being able to share the dough with my kiddo and not a tinge of worry though! And they are yummy, thanks.
Awesome recipe, thanks! Made a version with only 1/2 cup chocolate chips an added 1/2 cup shredded coconut and 1Tbsp ground ginger, they came out great. I wanted to bake for a crowd with a variety of dietary preferences and this recipie let me be really flexible.
I had been CRAVING chocolate chip cookies since I went vegan, and I finally tried this recipe! I made another recipe from another website that turned out terribly last week, but this one was great. I used coconut oil, and yes, it was too oily. But after I added a bit more flour, they turned out fantastic (especially with a glass of almond milk)!
Next time, I’ll use half the oil, and maybe I’ll try another time with peanut butter instead of oil. Thank you for my current sugar high!
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I notice there are many junk on this blog site. Will you be going to clean it up. Probably I may help to undertake?
I just made these and they turned out delicious! However, the dough was quite runny before I put them in the oven. I added a few extra tablespoons of flour to thicken up the dough, and that seemed to work just fine. I also used potato starch instead of tapioca flour, and that also worked well! Yumm!
These cookies turned out beautifully. I didn’t have enough canola oil so I had to use 1/3 cup canola and 1/3 cup soy free earth balance. I also subbed the tapioca out for arrow root.
For those that had oily cookies that spread too much – I always refrigerate or freeze my chocolate chip cookies for about 10 minutes so they are very cold when they enter the oven. Helps prevent overspreading a lot!!