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The Best Extra Chewy Vegan Chocolate Chip Cookies (Bakery Style)

A stack of three gooey vegan chocolate chip cookies with melted chocolate dripping down the sides.
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You need this recipe for truly chewy vegan chocolate chip cookies that have soft, gooey centers and crisp edges. This simple, one-bowl method requires no chilling time and delivers the best plant-based comfort food.

Ingredients

Scale
  • 1 cup vegan butter, softened (use coconut oil for extra richness)
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened applesauce (replaces eggs)
  • 2 teaspoons vanilla extract
  • 1/4 cup unsweetened plant milk (soy or almond work well)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups vegan chocolate chips (semi-sweet or dark)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two 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 do not need a mixer for this recipe.
  3. Beat in the applesauce and vanilla extract until just combined. Stir in the plant milk.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  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 about 2 inches between each mound. For thicker cookies, press the dough balls down slightly.
  8. Bake for 10 to 12 minutes. The edges should look golden brown, but the centers should still appear slightly soft and underbaked.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies will set as they cool, giving you that perfect chewy texture.

Notes

  • For extra gooey centers, press a few extra chocolate chips onto the tops of the dough balls right before baking.
  • If you prefer a slightly crispier edge, bake for an additional minute or two.
  • This recipe works well with vegan butter sticks or firm coconut oil; avoid using melted oil for the best texture.
  • These are the best vegan cookies ever when eaten warm.

Nutrition

Find it online: https://cookincorner.com/vegan-chocolate-chip-cookies/