These chocolate chip cookies are everything the perfect cookie should be—soft, thick, and chewy! They have basic ingredients and don’t require chilling! They’re also naturally egg free and can easily be made dairy-free and gluten-free by using the alternative ingredients listed.
Thanksgiving came and went, and then just like that, it’s cookie season! I can’t think of another cookie I’d rather kick off the season with, than one of my faves—the classic chocolate chip cookie! I realize I already have quite a few chocolate chip cookie recipes here on the blog, many of which are naturally sweetened and grain/gluten, dairy, and egg free, as well as vegan friendly, but these are more traditional. This recipe uses butter (coconut oil is a good dairy-free substitute) and a combo of brown and white sugar, like classic recipes (albeit with less sugar than those recipes call for), which gives them that traditional flavor we all know and love.
These cookies just happen to be egg free, which depending on the fat used, means they can be made vegan friendly. Believe it or not, eggs aren’t always necessary in baked goods. I’m not vegan, but I try to make recipes as simple as possible. If a recipe doesn’t need eggs, I omit them, and sometimes prefer the taste and texture even more!
These cookies are thick with a soft, chewy center. The trick is to use an ice cream scooper (or 1/4 cup) to measure out each cookie, so they’re not only uniform in size, but nice and large, like you might find at a bakery. I top my mounds of cookie dough with a few extra chocolate chips/chunks so when each cookie spreads in the oven, some chocolate pieces still show on top. I think it makes them pretty and also lets people know what kind of cookie they’re getting!
These cookies are lightly sweetened, chewy, and just perfect, in my opinion! They’re very delicious, whether you use butter or coconut oil and regardless of the fact that they don’t contain eggs. If you’re a fan of chocolate chip cookies, they’re definitely a must-try and a delicious way to begin all of your holiday baking!
Enjoy!
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Best Chewy Chocolate Chip Cookies
- Cook Time: 15 mins
- Total Time: 15 mins
- Yield: 10-12 large cookies 1x
Description
These chocolate chip cookies are everything the perfect cookie should be—soft, thick, and chewy! They have basic ingredients and don’t require chilling! They’re also naturally egg free and can easily be made dairy-free and gluten-free by using the alternative ingredients.
Ingredients
- 1/2 cup melted unsalted butter or coconut oil
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1/4 cup milk of choice or water
- 1 teaspoon vanilla extract
- 1 2/3 cups all-purpose flour or gluten-free measure for measure flour blend
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet or dark chocolate chips/chunks, plus more for top (use dairy-free if needed)
Instructions
- Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, blend melted butter/coconut oil together with sugars. Beat in milk and vanilla.
- Slowly beat in flour, along with the baking soda and salt, just until creamy.
- Stir in chocolate chips. Let dough sit for a few minutes while you preheat the oven to 350ºF.
- Using an ice cream scooper or 1/4 measuring cup, scoop cookie dough out onto the prepared baking sheet, leaving several inches in between each mound of dough for spreading. Place a few chocolate chips/chunks on top of each mound (optional), then bake for 15-18 minutes, just until cookies have browned around the edges. Careful not to over bake. If you make smaller cookies, adjust time accordingly.
- Remove and let cool before serving. Makes about 10–12 large cookies.
- Category: Cookies, Gluten Free, Vegan
You may also enjoy these recipes:
Vegan Gluten-Free Chocolate Chip Cookies
Vegan Chocolate Chip Muffins
Vegan Spelt Chocolate Chip Cookies
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