There’s something just so classic about chocolate chip cookie. It’s the cookie that just seems to fit each and EVERY situation oh-so-perfectly.
Celebrating a good grade? Chocolate chip cookies!
Lost your favorite reusable water bottle at school? Chocolate chip cookies!
Can’t sleep at 2 AM? Chocolate chip cookies!
I have always been a huge cookie fan. Out of all the cookies in the world, it’s hard to pick my favorite (I’m such a mood-dependent person), but chocolate chippers are definitely up there.
Luckily, I’ve outlined here the PERFECT recipe for a nice, chewy chocolate chip cookie. I don’t know about you all, but I’ve always been a fan of chewy cookies over crispy or cake-y cookies.
Here’s the secret that I’ve learned to make cookies extra chewy: Right when you take the cookies out of the oven place them in the freezer for 5-10 minutes. Then, take them out and remove them from the cookie tray/ let them sit and finish cooling. This makes the sugars in the cookie harden up and allows the cookie to get the chewy texture!
I hope you enjoy these chewy cookies as much as I do! If you love cookies as much as me, you’ll be happy to know there are quite a few other cookie recipes on the blog as well. Check out the recipe for these NO BAKE Peanut Power Cookies (Sugar Free!) and these Better-than-Grandma’s Vegan Oatmeal Cookies. For cookie DOUGH- definitely make this HEALTHY Snickerdoodle Cookie Dough-with chickpeas!
Finally, If you end up making this I’d love to see your recreations or hear how it went in the comments below! Be sure to tag me on Instagram @cookwithcourt and #cookwithcourt to share!
Classic Chewy Chocolate Chip Cookies (Vegan)
- 1 1/4 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp flaxseed + 3 tbsp water (often referred to as a "flax egg")
- 1/2 cup packed brown sugar *
- 1/3 cup sugar *
- 1 tsp vanilla extract
- 1/4 cup coconut oil (melted)
- 1/4 cup unsweetened applesauce
- 2/3 cup dairy free chocolate chips **
Preheat oven to 350 degrees farenheight. Mix together flax and water in a small dish and set aside to gel together.
In medium bowl, mix together flour, baking powder, and salt. Set aside.
In a large bowl, cream together the brown sugar, sugar, vanilla extract, coconut oil, and applesauce until the sugars are dissolved. Add in the gelled flaxseed and mix till incorporated.
Add the flour mixture into the wet mixture and mix until fully incorporated and there are no lumps. Add in the chocolate chips at the very end (Make sure to reserve a few for the tops of the cookies). Roll dough into 1-2 tablespoon sized balls and place on a lined cookie sheet.
Place in the oven and bake for 12-14 minutes (the bottoms should be golden but the tops should still look underdone when you first take them out). For extra chewy cookies, place cookie sheet in the freezer for 5-10 minutes after they come out of the oven.
*Can sub with coconut sugar
**I use Lily's Sweets Chocolate Chips for almost all my recipes (I like that they’re refined-sugar free) but I actually find quite a few options for dairy free chocolate that aren’t marketed as “vegan,” like the Semisweet chips by the "O Organics" brand at Vons/Safeway grocery stores and the Semisweet Trader Joe's brand chips (but NOT the chunks). Many other commonly found grocery store brands are vegan too...just check the labels! 🙂