Chewy Chocolate Chip Cookies Recipe

There’s something deeply comforting about the first bite of a warm, chewy chocolate chip cookie—the way the sweet, slightly caramelized brown sugar greets your tongue, the molten ribbons of chocolate that melt against a tender center, and the faint crisp of the edges that gives way to a pillowy middle. The aroma of vanilla and toasted sugar fills the kitchen, and suddenly the world feels softer. These cookies do more than satisfy a sweet tooth; they summon memories of childhood kitchens, neighborhood bake sales, and the quiet pleasure of breaking a cookie in half to reveal gooey chocolate inside.

This vegan version of chewy chocolate chip cookies is perfect for cozy mornings with coffee, after-school treats, potlucks, or as a thoughtful addition to holiday cookie tins. They’re quick to make, forgiving for bakers of all skill levels, and adaptable to dietary needs without sacrificing texture or flavor. Read on—from the quick facts to expert tips—and you’ll be ready to bake a batch that people will ask you to make again and again.

At a Glance

• Prep Time: 10 minutes (active)
• Cook Time: 9–11 minutes per batch
• Total Time: ~25–30 minutes (including mixing and brief cooling)
• Servings: Makes about 18 medium cookies (using ~1.5 tbsp dough per cookie)
• Difficulty Level: Easy — great for beginners and busy home bakers

Nutrition Highlights
Estimated nutrition per serving (1 cookie). Values are approximate and calculated using USDA FoodData Central ingredient values; treat as estimates for home baking.

• Calories: ~150 kcal
• Protein: ~1.2 g
• Total Carbohydrates: ~22.5 g
  • Sugars: ~12–14 g
  • Dietary Fiber: ~0.8–1.5 g
• Total Fat: ~6.5 g
  • Saturated Fat: ~3.0 g (from margarine and chocolate)
• Sodium: ~120 mg
• Cholesterol: 0 mg (vegan)

Notes on accuracy and sources: Macro and calorie estimates were compiled from USDA FoodData Central standard values for all-purpose flour, granulated/brown sugar, vegan margarine, semi-sweet chocolate chips, and almond milk. Nutritional needs vary—if you want a precise label for health reasons, consider using a dedicated nutrition calculator with your exact brands and measured yields.

Why You’ll Love It
There are so many reasons to make these cookies—but the top three are texture, accessibility, and the warm, communal feelings they inspire.

• Texture: Soft, chewy centers with lightly crisped edges—exactly what cookie lovers crave.
• Accessibility: A simple ingredient list (and vegan-friendly swaps) means anyone can make them whether they’re avoiding dairy or just want an easy dessert.
• Togetherness: These cookies are perfect for sharing—neighborly care packages, after-school treats, coffee with friends, or a comforting pick-me-up for yourself.

How to Make Chewy Chocolate Chip Cookies Recipe
Ingredients

• 1/2 cup vegan margarine, softened (see NOTE*)
• 1 cup packed brown sugar
• 1/4 cup non-dairy milk (almond, soy, or oat)
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• Pinch of salt (about 1/4 tsp)
• 1/2 cup dairy-free chocolate chips (or 1/3 cup if you prefer less chocolate)

Optional ingredients and substitutions:

• SEE NOTE*: Use vegan butter, solid coconut oil (melted then cooled slightly), or a high-quality margarine for best texture. If using coconut oil, expect a slightly different mouthfeel and mild coconut aroma.
• Swap brown sugar for coconut sugar for a deeper, less sweet molasses flavor (texture may vary).
• Add 1/2 cup chopped nuts (walnuts, pecans) for crunch.
• For thicker cookies, chill dough 30–60 minutes before baking.

Equipment:

• Mixing bowls, whisk, spatula, cookie scoop (1–2 tbsp), baking sheet, parchment paper or silicone mat, cooling rack.

Directions

1. Preheat your oven to 350°F for lighter golden, softer cookies with less crisp edges, or 375°F for crisper edges and deeper golden color (SEE NOTE**). Line a baking sheet with parchment paper or a silicone mat.
2. In a mixing bowl, cream together 1/2 cup softened vegan margarine and 1 cup packed brown sugar until smooth and slightly fluffy (about 1–2 minutes with a spatula or mixer).
3. Add 1/4 cup non-dairy milk and 1 tsp vanilla extract. Stir until combined.
4. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, and a pinch (about 1/4 tsp) of salt.
5. Add the dry mixture to the wet mixture in two parts, stirring gently until a dough forms. Avoid overmixing—stop once there are no large streaks of flour.
6. Fold in 1/2 cup dairy-free chocolate chips until evenly distributed.
7. Use a 1–2 tbsp scoop (1.5 tbsp yields about 18 cookies) to portion dough. Roll into balls and place on the cookie sheet about 2 inches apart.
8. Bake for 9–11 minutes, or until edges are set and lightly golden but centers still look slightly soft. Cookies will continue to set as they cool.
9. Let cookies cool on the sheet for 5 minutes, then transfer to a rack to cool fully or enjoy warm.

Practical tips:

• Avoid overmixing after adding flour—the gluten will tighten and make cookies tougher.
• If using coconut oil, chill dough briefly to firm up for neater cookies.
• Check doneness at 9 minutes and remove when centers still show a slight gloss; this preserves chewiness.

Best Pairings

• Drink: Hot coffee, oat milk latte, or a mug of rich hot chocolate.
• Snack idea: Split a warm cookie and sandwich with vegan vanilla ice cream for an indulgent treat.
• Plating: Serve 2–3 on a small dessert plate with a sprig of mint or a dusting of powdered sugar for a pretty presentation.
• Occasion pairings: Pack a few in a mason jar for a picnic, serve with chilled plant-based milk at a kid’s party, or add to a holiday cookie board next to spiced shortbread.

Storing Leftovers
Keeping it Fresh

• Room temperature: Store cooled cookies in an airtight container at room temp for up to 3 days. Place a slice of bread or a folded paper towel in the container to help maintain moisture if you like them soft.
• Refrigeration: Store in an airtight container for up to 7 days. Bring back to room temperature or microwave for 8–10 seconds before serving to restore softness.
• Freezer: Freeze baked cookies (arranged single layer on a tray, then transferred to a freezer bag) for up to 3 months. Thaw at room temperature or briefly microwave frozen cookies to enjoy warm and chewy.

Pro Tips & Tricks

• Fat choice matters: High-quality vegan margarine or vegan butter with water content similar to dairy butter gives the best chew and spread control. Pure coconut oil will increase chewiness but may slightly alter flavor.
• Sugar role: Brown sugar (with its molasses) adds moisture and chewiness; swapping partially to white sugar yields crisper cookies.
• Doneness cue: Remove cookies when edges are set but centers glisten—this ensures a chewy interior.
• Consistency: Use a cookie scoop for uniform size so all cookies bake evenly.
• Cooling: Let cookies rest on the hot baking sheet for a few minutes to finish cooking gently and set without becoming hard.

Creative Twists

• Salted Caramel Swirl: Fold in 1/3 cup vegan caramel chips and sprinkle flaky sea salt on top immediately after baking.
• Orange-Chocolate: Add 1 tsp finely grated orange zest to the dough and use dark chocolate chips for a citrus-chocolate lift.
• Nutty Oat Chewy: Replace 1/4 cup of flour with 1/4 cup quick oats and stir in 1/2 cup chopped toasted pecans for extra texture.
• Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum; chill dough slightly to prevent over-spread.
• Double Chocolate: Swap 1/4 cup of flour for unsweetened cocoa powder and use extra dairy-free chocolate chips for a deeply chocolatey cookie.

Recipe Q&A
Q: Can I make these without vegan margarine?
A: Yes—use an equal amount of vegan butter or solid coconut oil. Results vary slightly: coconut oil can create a slightly denser, chewier cookie with a hint of coconut flavor.

Q: My cookies came out flat—why?
A: Too much softened fat or warm dough can cause excess spreading. Chill the dough 20–30 minutes and ensure baking soda/powder are fresh.

Q: How do I make them chewier?
A: Use more brown sugar than white, avoid overbaking, and remove at the earlier end of the baking window while centers still look slightly soft.

Q: Can I add mix-ins like nuts or dried fruit?
A: Absolutely. Fold in up to 1/2 cup total mix-ins (chopped nuts, dried cherries, peanut butter chips) without changing other ingredients.

Q: Are these cookies healthy?
A: They’re a treat: calorie-dense and high in sugar like most cookies. They are vegan and can be made with lower-sugar or alternative flours, but moderation is key. For general dietary guidance, refer to reputable sources such as the CDC or Mayo Clinic.

Conclusion

Baking these chewy chocolate chip cookies is as much about the process as the result: the simple act of mixing, the warm aroma, and the shared enjoyment of a fresh cookie. Give the recipe a try, experiment with the Creative Twists, and share your favorite variation in the comments—let’s build a community of joyful bakers.

For more tried-and-true inspiration and variations, see Best Chocolate Chip Cookies (Popular Recipe!) – Sally’s Baking and The BEST Chewy Chocolate Chip Cookies – A Sassy Spoon®.

Chewy Chocolate Chip Cookies

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• Author: recipechangegmail-com
• Total Time: 30 minutes
• Yield: 18 cookies 1x
• Diet: Vegan

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Description

These vegan chewy chocolate chip cookies deliver a comforting texture with soft, chewy centers and slightly crisp edges, perfect for sharing or enjoying with coffee.

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Ingredients

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• 1/2 cup vegan margarine, softened
• 1 cup packed brown sugar
• 1/4 cup non-dairy milk (almond, soy, or oat)
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• Pinch of salt (about 1/4 tsp)
• 1/2 cup dairy-free chocolate chips

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Instructions

1. Preheat your oven to 350°F for lighter cookies or 375°F for crisper edges. Line a baking sheet with parchment paper.
2. Cream together the vegan margarine and brown sugar in a mixing bowl until smooth.
3. Add non-dairy milk and vanilla extract, stirring until combined.
4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
5. Combine the dry mixture with the wet mixture in two parts, stirring gently until a dough forms.
6. Fold in the chocolate chips until evenly distributed.
7. Using a cookie scoop, portion dough and roll into balls, placing them on the baking sheet about 2 inches apart.
8. Bake for 9-11 minutes or until edges are set and lightly golden. Cool for 5 minutes before transferring to a rack.

Notes

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 7 days or freeze for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 11 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 13g
• Sodium: 120mg
• Fat: 6.5g
• Saturated Fat: 3g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 22.5g
• Fiber: 1g
• Protein: 1.2g
• Cholesterol: 0mg