Chewy Chocolate Chip Cookies
Last Updated on August 28, 2022 by Annie
Classic, comforting, and completely dairy-free these chewy chocolate chip cookies are the whole package. Ready in under 30 minutes, these homemade cookies are the ultimate dairy-free treat.
I have to be honest with you, while I have shared a recipe for chocolate chunk cookies using coconut oil as well as an eggless chocolate chip cookie recipe with a flax egg replacement neither of these recipes are the ones I use when I want a damn good chocolate chip cookie fresh out of the oven.
For starters the hassle of scooping out coconut oil, melting it and then letting it cool is a bit much. Additionally I’ve been consuming quite a bit of flax since my son was born to help boost my milk supply so while I’m snacking on lactation cookies, and bites for him… these fresh out of the oven, chewy chocolate chip cookies are just for me.
Why we LOVE these Chocolate Chip Cookies
- Simple, classic cookie. There are no fancy ingredients or steps to this recipe. It’s a classic and that’s just how I like it.
- Easy to freeze. This cookie dough is perfect for making in advance and freezing to bake up at a moment’s notice.
- Gooey, chewy, and everything you want out of a chocolate chip cookie.
How to Make Chewy Chocolate Chip Cookies
Ingredients You’ll Need
- Plant-based butter– Plant-based butter sticks help keep these cookies soft and chewy.
- Sugar– A blend of granulated and brown sugar give these cookies a sweet and chewy finish.
- Egg– To bind the cookie dough together.
- Vanilla + Cinnamon– Enhances the flavor.
- Baking Soda + Salt– Balances out the sweetness and helps make the cookies rise.
- Flour– Gives structure to the cookies.
- Chocolate Chips– For pockets of chocolate that makes these cookies irresistible.
- Flaky Sea Salt– For a finishing touch!
Step-by-Step Directions
- Prepare the ingredients. Allow the vegan butter and egg to come to room temperature.
- Cream butter and sugars. In the base of a stand mixer or in a large bowl with hand-held beaters, cream together the vegan butter, granulated sugar, and brown sugar.
- Add remaining wet ingredients. Once light and fluffy, add the egg and vanilla. Mix on low until incorporated.
- Prepare dry ingredients. In a medium sized mixing bowl stir together cinnamon, baking soda, salt, and flour.
- Combine dry with wet. Mixing on low, spoon the dry ingredients into the the wet ingredient mixture until incorporated.
- Stir in chocolate chips. Once the dough is mixed together, add the chocolate chips into the batter and stir until evenly distributed.
- Prepare for baking. When you are ready to bake, preheat the oven to 360°F and line a rimmed baking sheet with parchment paper.
- Scoop. Using a cookie scoop, scoop the cookies into balls and add a few extra chocolate chips on top.
- Sprinkle the tops with sea salt flakes.
- Bake for 10-12 minutes.
- Cool. Remove from the oven and allow to cool on the baking sheet for about 2 minutes before transferring to a cooling rack to cool completely.
Helpful Kitchen Tools
Here are just a few kitchen tools that might come in handy while making these chewy chocolate chip cookies.
- 1.5 Tablespoon Cookie Scoop– This is the perfect cookie scoop for getting the same sized dough ball each and every time.
- Rimmed Baking Sheet– Keeps the cookies on the tray while you are pulling them in and out of the oven.
- Wire Cooling Rack– Perfect for allowing your baked goods a space to cool to perfection.
Dairy-Free Changes to Chocolate Chip Cookies
With two simple swaps you can quickly and easily make these dairy-free cookies.
- Plant-based butter– In place of butter, I used a plant-based alternative (Country Crock’s Plant Butter Sticks).
- Dairy-free chocolate chips– Be sure to use a dairy-free chocolate chip such as Enjoy Life, Simple Truth Organic (Kroger Brand), or Great Value Free From Chocolate Chips (Walmart Brand). If you have found other dairy-free chocolate chip brands, feel free to drop a comment below to share!
Make-Ahead and Freezing Tips
There is nothing I love more than keeping a stash of cookie dough in the freezer. From soft ginger cookie dough to snickerdoodle cookie dough, I have been known to always have something at the ready for an easy plate of cookies. To prepare this dough for freezing:
- Make the dough completely.
- Line a baking sheet with parchment paper.
- Next, scoop the dough into balls onto the parchment paper lined baking sheet. Top with additional chocolate chips.
- Place the baking sheet in the freezer and freeze at least 30 minutes.
- Transfer the dough balls to a freezer safe container and store for up to 3 months.
When you are ready to bake from frozen:
- Preheat the oven to 360°F and line a baking sheet with parchment paper or a silicone baking mat.
- Remove the dough from the freezer, place on the prepared baking sheet, and sprinkle with flaky sea salt.
- Bake for 13-15 minutes then allow to cool on the cookie sheet for at least 2 minutes before transferring to a cooling rack.
Craving more melt in your mouth cookies? Try these next!
If you tried this Chewy Chocolate Chip Cookie recipe and enjoyed it feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
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Chewy Chocolate Chip Cookies
Chewy, chocolaty, and totally dairy-free, these chocolate chip cookies are a comfort food classic dessert!
Ingredients
- ½ cup Plant-Based Butter
- 1 Egg
- ½ cup Brown Sugar
- ¼ cup Granulated Sugar
- 1 teaspoon Vanilla
- 1½ cups Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ⅛ teaspoon Cinnamon
- 1½ cups Chocolate Chips dairy-free
- Flaky Sea Salt to sprinkle on top
Instructions
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Allow ½ cup vegan butter and egg to come to room temperature.
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Preheat the oven to 360°F and line a baking sheet with parchment paper or a silicone baking mat.
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In the base of a stand mixer or in a large bowl with hand-held beaters, cream together ½ cup vegan butter, ½ cup brown sugar, and ¼ cup granulated sugar.
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Once light and fluffy, add the egg and 1 teaspoon vanilla. Mix on low until incorporated.
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In a medium sized mixing bowl stir together 1½ cups flour, ½ teaspoon baking soda, ½ teaspoon salt, and ⅛ teaspoon cinnamon.
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Mixing on low, spoon the dry ingredients into the the wet ingredient mixture until incorporated.
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Once the dough is mixed together, add 1-1½ cups chocolate chips into the batter and stir until evenly distributed.
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Using a cookie scoop, scoop the cookies into balls and add a few extra chocolate chips on top.
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Optional-Sprinkle the tops with sea salt flakes.
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Bake for 10-12 minutes.
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Remove from the oven and allow to cool on the baking sheet for about 2 minutes before transferring to a cooling rack to cool completely.
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