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Ultimate Bakery-Style Vegan Chocolate Chip Cookies: Chewy, Thick, and Gooey (No Chill Required)

Close-up of a vegan chocolate chip cookie broken in half showing a gooey, melted chocolate center.

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Find the best vegan chocolate chip cookies recipe that delivers thick, chewy, bakery-style results without needing to chill the dough. These dairy-free and egg-free cookies are easy to make in one bowl.

Ingredients

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  • 1 cup vegan butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup unsweetened applesauce (replaces one egg)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups vegan chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until light and fluffy. You can do this by hand or with a hand mixer.
  3. Beat in the vanilla extract and applesauce until fully combined.
  4. In a separate bowl, whisk together the flour and baking soda.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  6. Fold in the vegan chocolate chips.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving space between them. For thicker cookies, press the dough balls down slightly.
  8. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra gooey centers, use a mix of semi-sweet and dark vegan chocolate chips.
  • If your dough seems too soft, chill it for 15 minutes, although this recipe is designed to skip the long chill time.
  • Baking time affects texture; bake less time for softer cookies and slightly longer for crispier edges.

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