These accidentally vegan chocolate chip cookies are soft, chewy and delicious. Easy recipe with simple ingredients for when only cookies will do.
Does the world need another chocolate chip cookies recipe? Probably not. Am I sharing one anyway? Definitely!
Most of the recipes out there claim to be the best and they most likely are the best for those who developed, tweaked etc. those recipes to their liking.
As silly as it sounds, the way you like your chocolate chip cookies is very personal. You might have already found YOUR cookie and that's ok.
After trying almost infinite number of different recipes over the years I have finally found the one that has become my go to and one we all love.
Ingredients and process are based on my Chewy Ginger Biscuits recipe. Don't let the word 'biscuits' confuse you here as they're more like cookies.
These cookies are accidentally vegan, although don't have to be. I've tested them both with and without egg and both versions are delightful.
They're soft, chewy, almost cakey, just divine.
It is an easy, no-fuss recipe and I hope you like it as much as we do.
Let's bake!
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✔️ Why you'll love this recipe
- Quick, easy, zero fuss, tried and tested chocolate chip cookies recipe.
- Soft, chewy and delicious.
- Bake longer for a crisp and snappy cookie.
- Everyday ingredients.
- Vegan friendly with an easy egg swap and any dairy products can be easily substituted too.
- Great for making in larger batches as freezer friendly.
- Perfect addition to your biscuit tin or cookie jar no matter where in the world you are!
🛒 Ingredients to make my Easy Chocolate Chip Cookies
Here's what you will need to make my Soft and Chewy Chocolate Chip Cookies:
Plain (All-Purpose) Flour - I hardly ever buy self-raising flour these days but you could use it here instead (don't forget to leave out the baking powder if you do).
Baking Powder - Only use it if using plain (all-purpose) flour. Don't use with self- raising flour.
Baking Soda - Don't skip it no matter which flour you're using. It helps with chew, browning and spread of our cookies.
Salt - Salt and chocolate just work. Even touch of salt brings out other flavours to the surface really well so I highly recommend it. Just a pinch.
Brown Sugar - Gives that caramel like flavour, moisture and chewiness. You can use either light or dark one.
Caster (Fine) Sugar - Can be substituted with regular granulated sugar and it helps with getting those crispy edges.
Golden Syrup - Well known to all of you in the UK, Australia and beyond. It adds moisture and helps with chewiness but also imparts the flavour with its buttery and caramel like notes.
Can be substituted with honey, agave or maple syrup, however, as they all have different flavour profiles they won't be exact substitutions.
In the US light corn syrup or a mixture with molasses could be used as well. Again, not the same but close enough.
Butter (Vegan Block Butter) - Use any butter you like salted or unsalted. If using vegan butter make sure to use block type with highest fat percentage you can find. IN the UK I like Naturli or Flora Plant.
Light Olive Oil - We're using oil here instead of egg. You can use any neutral oil you want. You can also use an egg instead.
***Quick Tip*** When using an egg your dough will be a bit stickier and so it will be easier to handle after at least half an hour rest in the fridge.
Milk or Plant Milk - Depending whether you use an egg or oil in your cookies you might or might not need a bit of extra moisture to be able to bring the dough together without it being too dry.
I found that when making my cookies with an egg I didn't need any extra liquid but with oil (instead of egg) I did.
Vanilla Extract - For me it is an essential ingredient in chocolate chip cookies but if not a fan you can leave it out.
Chocolate - I like to use a mixture of chocolate chips and chopped chocolate bar (both dark) but you can use any chocolate you like.
I use 100g (3.5oz) chocolate chips in the dough and then another approx 50g (1.7oz) of chopped chocolate bar to top my cookies right before baking.
***Quick Tip*** Feel free to use less chocolate but I wouldn't recommend adding any more that 150g altogether (5.3oz) as it will affect the integrity of the dough.
🍪 How to make chocolate chip cookies
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
Step 1: In a large bowl mix together flour, baking powder, baking soda and salt.
You can sieve all the ingredients into the bowl or use a small whisk (my preferred method).
Step 2: Put butter in a small saucepan and melt it gently over a low heat. Set it aside for 5 minutes to cool slightly.
***Quick Tip*** You can also melt your butter in a microwave instead.
Next, add both sugars, golden syrup, vanilla extract and oil (or an egg) to the saucepan with melted butter and give everything a really good mix until you get smooth and uniform mixture.
Step 3: Mix chocolate chips into the flour and pour in your wet mix. Give it a mix with a spoon or spatula first and then go in with your hand to bring the dough together.
Step 4: Depending on the consistency of the dough you might need to add a bit more moisture to it to bring it together. Use milk/plant milk (tablespoon at a time) until your dough is no longer dry and comes together into a nice ball.
***Quick Tip*** Whether you need extra moisture will depend on the flour and whether you are using egg or oil. Personally, I find that when I'm using egg I don't need to add extra milk but when I'm using oil, I do.
Cover the dough and put in the fridge for a minimum of 15 minutes (let it rest there as you preheat the oven) or ideally longer if you can.
***Quick Tip*** At this point you can just pop cookie dough in the fridge and use it when you're ready within a day or two.
When you're ready to bake preheat the oven to 170°C(Fan)/340°F/Gas Mark 5.
Step 5: Line your baking tray(s) with some baking paper.
Divide your cookie dough into approximately 20 balls the size of a walnut (mine were roughly 37g each(1.3oz)). Make sure they have enough room to spread a bit.
Flatten each cookie very gently and adorn each with some chopped chocolate chunks (if you want).
Bake in preheated oven for 10-15 minutes depending on desired level of softness and chewiness or crispness if that's how you like your cookies.
***Quick Tip*** For cookies of this size 10 minutes should give you super soft and chewy cookie. Anything closer to 15 minutes will produce crispier cookie. Also as ovens differ so much you might need to practice to get to your own perfect timings for the type of cookie you like. And don't forget that if you prefer bigger cookies your timings will also change slightly but practice will make perfect.
When ready, take the cookies out of the oven and let them rest on the trays for 5 minutes before transferring them onto cooling rack to cool completely. They will still be very soft once you take them out but will harden as they cool.
Enjoy!
🥡 Storing Chocolate Chip Cookies
Store: These cookies store really well and will last (yeah right) in your biscuit tin for up to a week. After couple of days they will loose that freshly baked vibe but will still be delicious. If you baked your cookies slightly crispier they will also start to soften as time goes.
You can always refresh your cookie with a short, couple of seconds blast in a microwave.
Freeze: They freeze really well both baked and unbaked so if you don't think you're going to eat them quickly enough and you prefer that freshly bake cookie vibe I suggest you do that.
To freeze baked cookies, wait for them to cool completely and then freeze them in single layer on a baking tray that fits in your freezer or separated with some baking paper in a freezer safe container. Once frozen, you can move them from the tray to the freezer bag to save on space.
To freeze unbaked cookies, shape your dough into balls as you would if baking straight away and open freeze on a tray until solid. Once frozen move them into freeze bag for easy storage and take out and bake as and when you want.
Use within 3 months.
Defrost: Baked cookies can be defrosted on the counter and should be ready within an hour or so.
Unbaked cookies can be defrosted in the fridge overnight (if you'd like to add more chocolate on top) or baked directly from frozen (you will need to add couple of minutes to baking time.
💭 Pro Tips
I always recommend you use digital scale for weighing out ingredients when baking. Precision is everything.
If your oven is a bit unpredictable in terms of temperature, get yourself this cheap and cheerful oven thermometer so that you know the actual temperature of your oven as you preheat it.
Use any chocolate you like in your cookies. I like a mixture of dark chocolate chips in the dough and dark chocolate chunks on top of the cookies but you do you. Also milk and white chocolate varieties will obviously work too.
Feel free to put all the chocolate into the dough if you want. I like adding chunkier pieces on top.
Don't be too heavy handed when flattening the cookies, all they need is a gentle squash. Alternatively, you can leave them as they are for even chunkier cookies.
I found cookie dough made with egg to be stickier than that made with oil. The latter required 1-2 tablespoon of milk/plant milk to bring it together. Get the feel of your dough, if it's super sticky add a touch more flour (not too much though) if too dry add a little bit of milk. Also resting the dough in the fridge helps with stickiness as butter solidifies hence no need to add too much extra flour.
Resting your dough in the fridge for at least 15 minutes or longer if possible, makes it easier to shape cookies. It also makes them spread less as they bake.
If you're after soft and chewy cookies, do take them out at 10 minute mark even though they will still be very soft. Leave them on the tray for 5 minutes before moving them onto a cooling rack. DO NOT try to move them before as they will fall apart.
❓ FAQ
Of course you can, just make sure you adjust baking time as they will take slightly longer to bake even if you like them soft and chewy. You might need to experiment a bit with timings to get them the way you like them.
It's completely your decision. I know that some people love it. I wouldn't consume it if it's got an egg in it but even without an egg, there is still flour which really shouldn't be eaten raw. Each to their own, do what you please.
You can try and use bread method. Simply add a slice of bread to your airtight biscuit tin or cookie jar and the cookies will naturally start drawing moisture from the bread softening them in the process. Check on them after few hours to see whether there's been any progress and you might need to pop another slice in.
If the worst comes to worst you can always enjoy them dunked in tea, coffee, milk or hot chocolate.
Yes you can. It will be fine in the fridge for up to 2 days.
Have you tried my Soft and Chewy Chocolate Chip Cookies?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
📋 Recipe
Soft and Chewy Chocolate Chip Cookies
Equipment
Ingredients
- 300 g plain (all-purpose) flour or use self-raising flour
- 3 teaspoon baking powder don't use if using self-raising flour
- 1 teaspoon baking soda
- 80 g caster or granulated sugar
- 80 g brown sugar either light or dark
- 50 g golden syrup see notes
- 100 g butter or vegan block butter salted or unsalted
- 1 tablespoon light olive oil or use an egg instead if preferred; see tips below for dough consistency
- 2 teaspoon vanilla extract optional
- 100-150 g chocolate chips or chopped chocolate of choice divided; see notes
- pinch of salt
- 1-2 tablespoon milk or plant milk to adjust consistency of dough if necessary; see notes
Instructions
- In a large bowl mix together flour, baking powder, baking soda and salt. You can sieve all the ingredients into the bowl or use a small whisk (my preferred method).300 g plain (all-purpose) flour, 3 tsp baking powder, 1 tsp baking soda, pinch of salt
- Put butter in a small saucepan and melt it gently over a low heat. Set it aside for 5 minutes to cool slightly.100 g butter or vegan block butter
- Next, add both sugars, golden syrup, vanilla extract and oil (or an egg) to the saucepan with melted butter and give everything a really good mix until you get smooth and uniform mixture.80 g caster or granulated sugar, 80 g brown sugar, 50 g golden syrup, 1 tbsp light olive oil, 2 tsp vanilla extract
- Mix chocolate chips into the flour and pour in your wet mix. Give it a mix with a spoon or spatula first and then go in with your hand to bring the dough together.100-150 g chocolate chips or chopped chocolate of choice
- Depending on the consistency of the dough you might need to add a bit more moisture to it to bring it together. Use milk/plant milk (tablespoon at a time) until your dough is no longer dry and comes together into a nice ball.1-2 tbsp milk or plant milk
- Cover the dough and put in the fridge for a minimum of 15 minutes (let it rest there as you preheat the oven) or ideally longer if you can.
- When you're ready to bake preheat the oven to 170°C(Fan)/340°F/Gas Mark 5.
- Line your baking tray(s) with some baking paper.Divide your cookie dough into approximately 20 balls the size of a walnut (mine were roughly 37g each(1.3oz)). Make sure they have enough room to spread a bit.Flatten each cookie very gently and adorn each with some chopped chocolate chunks (if you want).Bake in preheated oven for 10-15 minutes depending on desired level of softness and chewiness or crispness if that's how you like your cookies.100-150 g chocolate chips or chopped chocolate of choice
- When ready, take the cookies out of the oven and let them rest on the trays for 5 minutes before transferring them onto cooling rack to cool completely. They will still be very soft once you take them out but will harden as they cool. Enjoy!
Notes
- Nutritional information is approximate, per cookie (based on 20 cookies), and will differ depending on the ingredients used. It should be treated as a rough guideline only. For my calculation I used only plant based ingredients, no egg and no dairy.
- Golden syrup can be substituted with honey, agave or maple syrup. Light corn syrup can be used here as well. For more detailed info on substitutions see 🛒 Ingredients above.
- Feel free to use between 100-150g of chocolate. It can be any type of chocolate you like. I've divided mine and put 100g of chocolate chips in the dough and some chopped chocolate bar chunks on top of cookies. You can also put all of your chocolate into the dough instead.
- Milk/plant milk is helpful to adjust consistency in case your dough is too dry and doesn't want to come together easily. Don't overdo it. Use a bit at a time until your dough comes together.
- Store in an airtight container for up to a week or freeze for up to a month. For more info on freezing baled and unbaked cookies see 🥡 Storing.
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