Picture yourself walking into a warm kitchen that smells like fresh-baked chocolate chip cookies. Isn’t it easy to smell the hints of vanilla, sugar, and chocolate that are mingling in the air? Chocolate chip cookies are among the simplest yet most satisfying desserts out there. They’re a fan favorite and remind people of being home, cozy, and comfortable.
For this reason, I strongly believe everyone should have a go-to chocolate chip cookie recipe. It should be a recipe that’s easy and made with ingredients you likely already have in your house. In the past year, I prioritized testing cookie recipes until I found one that I thought was perfect. My recipe had to be egg-free and sulfite-free. Tough right? What if I told you that the one I created can also be nut-free and vegan?
This cookie recipe is not only suitable for many diets, but creates the BEST chocolate chip cookies I’ve ever had. The cookies are soft and chewy and stay that way even after cooling. They’re the number one requested snack/dessert that I make and my family and friends ask me to bring them to every event.
Ingredients:
- Organic butter: I use Organic Valley butter for the sulfite-free version. You can use vegan butter or regular butter as well.
- Organic cane sugar: I use Wholesome brand. Any regular sugar will work if you’re not sulfite-free.
- Raw, organic maple syrup
- Organic almond milk: Three Trees Organics it my go-to brand. If you are making these cookies nut-free use regular milk. I’ve also very successfully used Stonyfield Greek yogurt.
- All natural vanilla
- Unbleached, organic all-purpose flour
- Baking soda
- Himalayan pink sea salt
- Chocolate chips: I love Enjoy Life minis for these cookies!
How to make:
To begin, preheat your oven to 375 and line a baking sheet with parchment paper (or tinfoil). Take out two medium sized bowls, a hand mixer, measuring cups, and all ingredients. You’ll want to soften your butter either by leaving it out for some time before making OR by microwaving it for 5-8 seconds. It’s really important the butter is soft, not melted.
In one bowl, pour in the butter, sugar, and maple syrup and use the hand mixer to beat until the mix is fluffy. Then add the vanilla and milk (or yogurt) and beat again for 1-2 minutes. In the other bowl, sift your flour, baking soda, and sea salt together then pour the dry ingredients into the wet. Slowly mix until combined, but try to avoid over-mixing! Add in your chocolate chips and mix once more until they’re evenly spread throughout the dough.
Once the cookie dough is ready, spray your parchment paper with extra virgin olive oil. Secret tip- you can use the empty butter wrapper and spread it on the parchment paper. Then place tablespoon size cookies down on the sheet. Keep your cookies 1-2 inches apart on the sheet. Next, you’re going to place them into the oven and bake for 8-10 minutes!
One of the most important parts of making these cookies is to take them out of the oven right before they turn too brown. This will happen before the 10 minute mark, and you will see the edges begin darken. Doing this means you’ll have the softest cookies ever! Let them cool for 5 minutes on the stove then enjoy.
Storing the chocolate chip cookies:
If you happen to have any cookies leftover, you can store them in an air-tight container on the counter for up to 5 days. These cookies also freeze well, so if you want them for up to 3 months in the freezer, that’s a great option! Just place them into a freezer safe container or Ziploc bag and throw them into the freezer.
Related recipes:
The Best Soft & Chewy Vegan Chocolate Chip Cookies
Ingredients
- 1/4 cup Butter Vegan, organic, any kind works!
- 1/3 cup +1 tbsp Cane sugar
- 1/2 tbsp Maple syrup
- 1 1/2 tbsp Almond milk Dairy milk or Greek yogurt work also!
- 1 tsp Vanilla
- 3/4 cup All purpose flour Organic, unbleached
- 1/4 tsp Baking soda
- 1/2 tsp sea salt
- 1/3 cup Chocolate chips
Instructions
- Preheat your oven to 375 degrees and prepare a baking sheet with tinfoil or parchment paper.
- Using a hand mixer, beat butter, cane sugar, and maple syrup in a bowl until fluffy.
- Add in vanilla and milk then beat again for 1-2 minutes.
- In a separate bowl, sift flour, baking soda, and sea salt, then slowly mix the dry ingredients into the wet ingredients with a spatula or large spoon.
- Mix until just combined (avoid over-mixing), then add in your chocolate chips.
- Place tablespoon sized cookie dough balls onto the baking sheet then bake for 8-10 minutes, or until the edges turn slightly brown.
Notes
- This recipe makes 12ish medium size cookies and can be doubled or even cut in half!
- When baking, you should try to cook for under 10 minutes to get the softest cookie results!
- I’ve made these cookies with almond milk, whole milk, and Greek yogurt. All are great options.
