Description

These Chewy Chocolate Chip Cookies feature a perfect balance of soft and chewy texture made with plant-based butter and natural vanilla extract, delivering rich, comforting flavors. Easy to prepare and customizable for various dietary preferences, this recipe is ideal for a delicious, inclusive treat.

Ingredients

Scale

Wet Ingredients

1 cup plant-based butter, softened
2 large eggs
2 teaspoons natural vanilla extract

Dry Ingredients

2 1/4 cups all-purpose flour (or gluten-free flour blend for gluten-free)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon natural gelling agent

Sugars and Flavorings

3/4 cup granulated sugar
3/4 cup packed brown sugar

Chocolate

1 1/2 cups plant-based chocolate chips

Instructions

Prepare Your Ingredients: Begin by setting your plant-based butter at room temperature to soften. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Gather all your ingredients for smooth baking.
Cream the Butter and Sugars: In a large mixing bowl, beat together the softened plant-based butter with granulated and brown sugars until the mixture is light, fluffy, and well combined. This step builds the base of your cookie’s chewy texture.
Add Eggs and Vanilla: Mix in the eggs one at a time, followed by the natural vanilla extract, making sure each is fully incorporated. This helps bind ingredients while adding moisture and flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and natural gelling agent. Slowly add this dry mixture into the wet ingredients, blending just until combined to avoid tough dough.
Fold in Chocolate Chips: Gently fold plant-based chocolate chips into the dough, ensuring even distribution while preserving airiness in the batter for maximum chewiness.
Portion and Bake: Drop heaping spoonfuls of cookie dough onto the prepared baking sheet, spaced adequately to allow spreading. Bake for 10-12 minutes or until edges are lightly golden but centers still look soft. Let cool on the tray for a few minutes before transferring to a wire rack.

Notes

Chill the dough for at least 30 minutes to enhance flavor and control spreading.
Using more brown sugar increases moisture for a chewier cookie.
Avoid overmixing after adding flour to prevent tough cookies.
Spoon flour into measuring cups instead of scooping directly to avoid dense dough.
Remove cookies from oven when edges are set and centers remain soft for ideal chewiness.
Store cookies in an airtight container with a slice of bread to maintain softness.
Freeze unbaked cookie dough balls on a tray, then transfer to a freezer bag for up to 3 months; bake directly from frozen.
Warm cookies briefly before serving to revive softness.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 95mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg

Keywords: chewy chocolate chip cookies, plant-based cookies, vegan cookies, soft cookies, easy cookie recipe, gluten-free cookies