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The Best Chocolate Chip Cookies
1 hr + 40 min
Dessert
10 ingredients or less
cookies
Total
1 hr + 40 minPrep
10 minCook
30 minCool
1 hrContains
gluten
Swap out
soy
Free from
peanut
tree nut
sesame
Ingredients
Chocolate chunk cookies
-
½ cup (112 g)unsalted vegan butter†
-
¾ cup (165 g)brown sugar, packed
-
¼ cup (56 g)granulated sugar
-
¼ cup (60 mL)unsweetened soy milk
-
2 cups (276 g)all-purpose flour
-
1 tsp (5 g)baking powder
-
½ tspbaking soda
-
¼ tspsalt
-
Optional topping
-
flaked sea salt
Directions
- Add the butter to a saucepan over medium-high heat*. Let it melt while stirring continuously.
- When melted, it will start to brown and become fragrant, keep stirring. Some foam will start to form and this is normal.
- Then, you will see grainy solids form at the bottom of the pan. The butter is now golden brown and smells nutty. Take it off the heat and let cool slightly.
- In a large bowl, mix together the cooled brown butter, sugars, milk, and vanilla extract.
- Place a sieve over the bowl and add the flour, baking powder, baking soda and salt. Mix until partly combined.
- Gently fold in the chocolate chunks until just combined, then place in the fridge for 1 hour**.
- When ready to bake, line two baking trays and preheat the oven to 350°F (180°C)***.
- Use a 2 Tbsp ice cream scoop to place the dough onto the prepared tray. Leave 2 inches (5 cm) of space between each cookie.
- Optionally, add some more chocolate chunks to the top of each cookie for a bakery-style look.
- Bake one sheet at a time on the middle rack of the oven for 12 - 14 minutes, or until golden.
- Let cool on the baking tray a little before transferring it to a cooling rack to cool off some more. The cookies will set as they cool. Enjoy!
Notes
- †We used the Violife brand.
- * Note: The ability to brown vegan butter depends on the brand, as those with more water may not brown easily. To get a golden, nutty result, choose a butter with higher fat content. If it doesn’t brown, you can still use it, but the flavour will be slightly different. Alternatively, skip the browning step and cream room-temperature butter directly into the sugar.
- ** Refrigerating the batter before baking helps to firm it up, prevents excessive spreading and enhances the texture of the final cookies. That said, if it's already cold where you are (hello, winter!), you might not need to refrigerate it.
- *** We used top and bottom heating (not fan-assisted/convection).
Storage
- For the best taste and texture, enjoy these cookies within the first 2 - 3 days after baking. Store them in an airtight container at room temperature, where they will keep for up to 5 days.
- To freeze baked cookies, wrap them well and store them in the freezer for up to 2 months.
- For freezing cookie dough, place the dough balls on a lined plate or tray in the freezer. Once fully frozen, transfer them to an airtight container or sealed bag, where they can be stored for up to 2 months. Bake from frozen at 14 - 16 minutes without thawing.
Let us know what you think
Watch it step-by-step!
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Frequently asked questions
Why do you recommend using a mix of white and brown sugar?
We use a mix of white and brown sugar to get the best texture. White sugar helps the cookies crisp up, while brown sugar adds chewiness and a richer flavour. When we used only granulated sugar in the cookie recipe, they turned out too crunchy, and with just brown sugar, they were a little too soft for our liking.
Do I have to brown the vegan butter?
Browning the butter isn’t a must, but it adds a lovely, complex caramelized flavour that really enhances the chocolate chip cookie recipe. We've tested it without browning the butter and it still works great so, if you're short on time, feel free to skip this step.
Can I use coconut oil instead of vegan butter?
We wouldn’t recommend it. While coconut oil can work in a pinch, the result is a much greasier texture and mouthfeel. Vegan butter gives a more balanced flavour and better overall consistency.
Can I make vegan chocolate chip cookies gluten free?
We haven’t tested this recipe with gluten-free flour so we can’t say for certain, but a gluten-free flour blend typically works best instead of one type of flour on its own. Keep in mind that the texture might change though. If you experiment with any variations we’d love to hear how it goes in the comments!
Can you freeze vegan chocolate chip cookie dough?
Yes, you can freeze the dough for up to 2 months. Simply scoop it into balls, freeze them on a baking sheet until firm, and then store them in a container or freezer bag. When you’re ready to bake, no need to thaw - just add an extra minute or two to the baking time.
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Still remembering these lovely cookies we made weeks ago. We could not find an unsalted vegan butter in Finland so we tried Flora vegan butter (with salt). It had a weird side taste, maybe the oils were slightly rancid, but thankfully it didn’t ruin the cookies ❤️ I will try another brand next time.
My husband and I absolutely love this recipe. We are not vegan, but I did use the vegan butter. In place of half of the chocolate, I used dark chocolate Terry‘s oranges chopped up.. I also made a brittle using dried orange peel and brown sugar. Once it had cooled I chopped it up fine, and added it to the cookie dough. It added a lovely crunch!! I have enjoyed every recipe I have tried from this page and I love your YouTube channel!
Like for others, my cookie dough also turned out a tad drier than the picture, but I added about 2 tablespoons of milk and that solved the issue. In the end, the cookies were delicious! Crunchy on the outside, soft on the inside, one of the best chocolate chip cookies I've made :)
I made this but the cookie dough turned out more dry than in the video so the texture was not chewy. Any idea why?
I followed the receipe exactly, used becel plant butter and even made sure to not overmix. Both my batches did not spread enough and for one of them the inside texture feels like a cake. I don't know what went wrong reading all the positive reviews of everyone on this receipe.
Simple amazing!
I was worried I browned the butter too much, but they taste amazing! I love the cute crinckles in the cookies.
I made them yesterday and decided to freeze half of the batch rolled into cookie dough balls.
Today, we had workers come over and I took the cookies and baked them straight from the freezer. It worked out perfectly.
I didn't tell them they were vegan and they told me they needed the recipe! ☺️
Similar problem to others - the cookies did not really flatten out and stayed quite stout and thick, so unfortunately didn't really get that nice crackly flat texture as shown in the images/video. I'm a seasoned home baker and have made many a batch of chocolate chip cookies, so I even used my judgement and left the scooped dough balls out for a number of hours to let it come to room temp. (It's also summer here at the moment so the environment being cold wouldn't have been the problem!) Unfortunately this still didn't get the desired outcome. Not a bad cookie by any means, but not what you would expect from this recipe/images :')
These cookies saved the day for me. After a failed attempt with a different cookie recipe, I turned to this one last minute before a family gathering. They came out absolutely perfect. As someone living in the US, I’ll never go back to cups after using metric scale measurements. Less room for error, especially with baking!
I double the recipe, but the texture of the dough before adding the chocolate was extremely dry, it looked there was 3X too much flour for the amount of butter. Which is weird since I used a scale. I added some melted butter and some milk. They will be good anyway, might just not have the greatest texture.
hi dear, I try this 3 times but my cookies did not spreading.
what is the wrong thing I did?
give me some tips pleae.
Thank you
Evie
Going to try this recipe soon!
I am a batch cooking fan and I made these once to try, they went down within 15 minutes after presenting them to the family. So I made 6 batches of the dough and froze the dough balls. Now we just pull out a few for dessert after dinner or when the fam gets a sweet craving. These are just amazing, worth every second you put into them and browning the butter makes a world of difference.
So good!!! The browned butter is a game changer 😍😍 didn’t have any baking soda but just substituted it with more baking powder and it worked perfectly well
Too sugary for me but if you have a sweet tooth, you’ll love these !
I made these for a work party, doubling the default quantity to make 40 smaller cookies. They went down really well & I took back no leftovers :>
The only downside is that I wasn’t able to get my vegan butter to brown at all, even after cooking it for 15 ish minutes.
Estas galletas están deliciosas! La textura es perfecta.
Gracias por la receta 💓
SO good, I had to stop myself from eating all the cookie dough before making any cookies 😂
These are scrumptious!!
😍😍😍😍😍😍 my god, these cookies are amazing!
I made them twice now. I added just a bit more butter the second time — they came out perfect. So delicious, sweet, decadent and easy to make 😍
idk
I always love nuts (particular pecans) in any chocolate chip cookies. How do I add them? Do I cut the chocolate chips in half and add the other amount with nuts?
They are way too sweet for me :( I put 30% less sugar but it makes the texture different, harder to form into cookies. Anyway, I've done them a few times and everybody loves them!
I love these, but wondering if there is something similar in packaged form that I can buy from the store. Anyone in the United States have a recommendation? I've had a hard time finding yummy vegan cookies ready-to-buy here. TIA.
They are sooo sooo good. Do you think I can add some red food color to the butter to make them red velvet?
These are soooo gooooood !!
The recipe is great, you'll get the same beautiful result as Sadia if you follow the steps. They're a bit too sweet for me (but I noticed that's my opinion of most traditional chocolate chips cookie recipes) so next time I'll try using less sugar. It's gonna affect the texture for sure (I did that for Liv B's recipe too because same, way to sweet for my taste) but I don't mind. Anyway, thank you for the great content and tips!
Baking these cookies is dangerous!!! You‘re going to be ADDICTED! 🥲 It’s so easy and fun to make them and they have the perfect texture and taste. ❤️
This is literally the best vegan cookies recipe out there. I love that this is not disguised as a healthy cookie recipe, which most other vegan cookie recipes do. This is actually indulgent because you HAVE to feed you soul! This is BETTER than store cookies or at least on par with bakery cookies. I gave these to a few friends and they honestly could not tell the difference or the fact that these were vegan.
My cookies did not turn out like they should... the batter was dry and refrigerating them made the dough hard as a rock. They did not spread when baking and we're dry and cakey :/
Next time I think I will add more liquid and maybe not refrigerate them at all and see what happens. I live in a cool climate, so I wonder if it's cold enough as it is.
Bummer, but looking forward to cracking the code of these cookies and getting the results everyone else seems to be getting!
These cookies are excellent. I'm in the UK and used Flora unsalted block butter. For brown sugar I used a combo of dark and light soft brown sugar. The dough got really cold and firm in the fridge so was easy to shape. I have a fan oven and they cooked well at 170c, it did take the full 15 minutes. They are really not greasy like others I've tried and are the perfect blend of sweet and savoury. Thanks for all the testing Team PUL!
Hi, thanks for the recipe. Will be making this soon, can you please tell me what chocolate bar you used? Thanks!!
Sylvia
This is a GOOD cookie. 🍪 I literally couldn't stop saying that after each bite. So yummy! Used country crock plant butter with olive oil and it worked super well!
As advertised… the BEST cookies you will ever make. All of my friends, family and colleagues have shared the impressed look when they tried them. My cousin was obsessed with them and couldn’t understand that on top of being that good, they were also vegan! This is a must try recipe, you’ll thank yourself later!
10000/10 - i've said what i said
I added a tiny splash of soy milk because my mixture was a lot drier, but aside from that, perfect recipe, delicious cookies!!
Oh wow, these are the best!!!!
The cookies turned out okay, but are way too sweet for our taste. I've tried many different vegan chocolate chip recipes and this one isn't close to being our favorite.
BEST COOKIES EVER!! ME AND MY GF LOVED THEM!!!
Truly the best vegan cookies I've ever had! I added a decent amount of orange peel and cinnamon for that ultra fall-y vibe and they were perfection!
Bottom line is that my end result tasted amazing! However a lot of stuff didn’t turn out right for me, i think for a few reasons. I followed the instructions best i could. I definitely measured the ingredients correctly. The cookies were not going from ball form to cookie form in the oven so i gave it more time. It didn’t get to the point i wanted it to so i kind of smushed them a bit and by the time i took them out the texture was like really extra crunchy on the outside and soft on the inside. Which is great and tasty but not really the goal. I think i messed up with the butter. I left it to cool slightly as the instructions said but when i put the butter in with the sugars it bubbled up ferociously because it was much hotter than it seemed as it was cooling. My mistake but something for others to keep in mind. So that might’ve affected the chemistry of the mixture. I don’t know. Also, my apartment is equipped with ancient oven technology so it was very hard to replicate the cook process. Others with modern appliances will likely not have this issue but I’d suggest to anyone in a similar situation to of course err on the side of less time and remember that the cooling process is part of the cooking process.
Again, I’m not unhappy at all! I’m in love with the flavor of the browned butter in the cookies. Really adds character. If anything i just wanted to share with others my experience. I can’t wait to make it again and get it more faithful to the recipe.
Most amazing cookies I have ever had! Nobody even noticed they are vegan🧡 thank you so much for your time and effort that went into the recipe!
Hi.. Tried these cookies today. Whole house was smelling delicious. Although ran into few problems. I used the exact measurements but my dough was dry from the get go. I used salted butter. Could that be the reason? And then they didn’t flatten out at all. They are still delicious though 😊
Hi! What brand of vegan butter did you use? Thanks in advanceb
This cookies are just amazing!
One batch came out a little brown and I added some salt to it (just perfect). The other batch came out maybe too much brown but tasted amazing as well.
Just made the cookies for the third weekend in a row and wow they are simply amazing! Been waiting for a cookie recipe that makes me never want to try another one again and this is it! It’s the perfect combination of crunchy and soft and everyone absolutely loves them 😍
Really awesome cookies my household gobbled them up! One question - if we want to do the cracked sea salt when goes that get added?
I used Alsan vegan butter in Germany and it did not brown, but the cookies still tasted very good!
Great cookies! I used vegan margarine for baking insted of butter because we don't have it in Croatia. It browned very nicely and the flavour was excellemt. I think I will put just a little bit less sugar next time.
Taste is really good! But my cookies didn't "float out" in the oven, instead they stayed thick and the dough felt kind of dry... Maybe I used too little liquid, but I measured all ingredients according to your recipe. What do you think went wrong?
Love your recipes!
I haven't yet made this recipe but I can tell that it's absolutely wonderful, the attention to detail is amazing and there is clear love, thought and passion put into all of these recipes.❤ Thank you so much for doing what you do and creating such deliciousness!🍪 I can't wait to try it!
I’m not sure what happened here but my cookies spread into one big cookie. They’re kind of like extra greasy/chewy Tate’s cookies without a pleasant flavor :(
I did all weighed measurements. I’m wondering if the avocado country crock plant butter is the culprit. I had the feeling the batter was too wet as well but gave it the benefit of the doubt and placed it in the fridge overnight. It firmed up a bit but didn’t save them during the baking.
I will add more flour for the rest as I only made six “cookies” and see how that goes… Anyways fore warning with your plant butter choices 😬
I just baked the cookies and they look great but didn't spread out as much as yours. I feel like I added too much flour. The recipe says to add 2 cups or 276 g flour. If I convert 2 cups to grams google tells me it's 240g. Is it possible that 276g flour is too much?
Thanks for all of your work, I love your videos and recipes.
Delicious!! I just made these, they're cooling down but I already ate one. Perfect. I'm so grateful and I made these as a gift so I'm extra thrilled!
These were actually the very first cookies I have ever made on my own. I didn't press the dough into the scoop for the first ones and they got a little too big but now I know and I'm sure they're still going to be yummy.
Thank you, Sadia! You made my day
Thank you for sharing this recipe. These cookies are good, but my results differed. I followed the recipe exactly (which I think is important if you are going to provide a rating), with the one exception being the brand of butter. In Canada, I used Becel plant-based butter sticks. I baked two batches at 2 different temperatures (350F and 325F). Neither batch spread enough -- they remained small and "chubby". I also found the outside of the cookies to be a bit rubbery. I'm wondering if part of issue is the variability in the amount of butter/fat that actually gets added to the recipe once the butter has been browned, as it yields less than 1/2 cup of fat once the water has cooked off and I would guess this varies depending on brand of vegan butter used (thank you for stating which brand you used). Perhaps the recipe should list the quantity of browned butter to use if the browning step is followed?
Hi PUL Team,
Today I made this amazing cookies as a dessert for my family. The main meal we ate was the super cozy: Roasted sweet potato & Kale Salad).
I made the cookies gluten-free so everyone here could eat them. For the flour I used the Shär brand for cookies and cakes. At first I thought they would turn out very different, but they turned out perfect in my opinion. I thought they would turn out different, because when adding the flour the dough became a little crumbly and dry. And once in the oven they didn't really wanted to spread. Guess what I decided to do...? :) I grabbed a spatula and just hit them gently so they would flatten. And it worked! They took a little longer to cook: about 17 min. But still turned out fabulous. By far the most delicious chocolate chip cookies I have ever eaten in my life. Thank you so much! (PS: Your recepies never dissapoint)
Greetings, Shenoa (The Netherlands)
These really are the best. Thanks PUL team for another banging recipe. I made these for a friend that just welcomed a new baby and she loved them.
The best vegan cookies I've had!
Recipe looks great! Could you provide a link for the cookie dough scoop-it’s the same as the sheet pan.
Thank you!
Scrumptious! I will never need another cookie recipe again! 🍪 🤤
I cannot believe how phenomenal these are!! These cookies are superior to any other chocolate chip cookie recipe I have ever made. I was skeptical of how my homemade vegan butter would work, but they were amazing! My homemade vegan butter didn’t really brown, but it certainly gave off a nutty aroma. Browning didn’t take very long, so I don’t think I’d skip that step to save time. However, I am curious of skipping the step just to check. I watched the YouTube video saying how it elevates the cookie, but I love experimenting, too!
These cookies are exactly what they promise to be. Crispy on the outside, chewy on the inside and a light caramel flavor to round up the deliciousness !
PERFECT!Crispy outside and soft in the inside, delicious flavour, perfectly sweetned (not to much),super Easy, I could continue.....😍😋
Tried them. Best cookies E V E R
The best cookies ever !!!!
First time I make delicious cookies ! Perfect texture, perfect taste 🥰 thanks Sadia and the team ❤️
They didn’t spread so much tho, but it so not a problem 🤩🤩
These are certainly not inferior to the 'regular' chocolate chip cookies!
Very tasty, and a surprisingly nutty flavor. Two things I would do differently next time: less time in the fridge, I put my dough in the fridge for almost two hours. This made it difficult to scoop and they did not spread as well (so don't do that). And secondly: maybe I should not use (or less) baking powder and only baking soda? Would that work? Somehow I always taste the baking powder... My baking powder deviation aside, these cookies are definitely recommended, very good recipe!
Hi! How much cocoa powder should I add to turn them into double chocolate cookies?
I love how "basic" these cookies are; none of the usual egg replacements (flax, aquafaba, applesauce), just vegan butter and milk. They're substantial and firm on the outside and still chewy on the inside even two days later. The irregular hand-chopped dark chocolate gives these cookies so much character and the sea salt brings out the flavor. I'm a lifelong brownie guy but these cookies are literally THE BEST chocolate dessert I have ever had.
can I used gluten free flour?
So delicious! We used the plant based Becel butter sticks (Canada) which worked great for the browned butter. The entire family devoured them last night - will have to definitely make a double batch next time :)
Thank you!
In love with these cookies, and so easy to make too
I waited a bit longer to see them turn golden brown (around 17mins) and they ended up quite dry. So I would advise really sticking to the 12-14 minutes as indicated on the recipe. Still they were really good!
Super recette. Texture incroyable, presque industrielle. Cependant, beaucoup trop sucré à mon goût. Mettre moitié moins de sucre et 4g de sel (j'en ai mis 3 et ce n'est pas assez)
Hi Sadia, me and my family are obsessed with the double chocolate chip cookies so I tried this one too. The smell of the brown butter was amazing but the dough was a bit crumbly and the cookies didn't spread. Do you have any thoughts why?
Just baked it with my daughter.
Work out perfectly.
Really delicious!
Super!!!
Vielen vielen lieben Dank!!
Amazing! So delicious and easy to make. My kids (9 and 11) made them by themselves, and immediately devoured them. My son will remake them for a school bake-off. A clear win!
Dangerously delicious 🤤 Really easy to make too! I baked some to eat the upcoming days and froze the rest for later 👌🏻
You said the best cookies and they really are. Chocolate chunks are so much better than choc chips, too!
Thank you for all of your hard work!
They are delicious! But they do need some more time in the oven, at least a few minutes more in order to flatten enough I found. But again, yummmm!
I‘ve made them yesterday and they were falling apart easily but today they are just perfect! They taste like Subway Cookies but even better. I used 150g of sugar which was the perfect amount of sweetness for my taste.
They're absolutely delicious, everyone who tried loved them and as mentioned before similar to M&S vegan cookies (which I get any time I go to the UK).
However it took a long time (more than 10min for sure) and a lot of patience to brown the vegan butter (Flora) and the cookies didn't spread as pretty, staying a bit thick (which isn't a bad thing :)). Will try again with different vegan butter brands.
Hi, do you think I can bake it into one big cookie? And would the cooking time be the same?
Simply loved it! The steps are very clear and easy to follow: you can’t go wrong!
They're perfect I love them! I had never browned butter this way before but it really made the flavor stand out so much more!!
My husband says they are the best cookies I have ever made!! And he is VERY particular about his chocolate chip cookies. I jazzed mine up by sprinkling finely ground dried organic orange zest (homemade) on top before baking!! So yummy!! I want to add finely chopped candied ginger next time!! Thank you for the lovely recipe!!
Fantastic! The perfect sweet treat. This is definitely the best vegan chocolate chip cookie recipe I have tried (second best is the other recipe on here).
Okay so I have been trying chocolate chip cookies for YEARS. They all failed for different reasons either it never spread, spread too much, the taste was off or the recipe wasn’t repeatable. THIS RECIPE THO IS THE BEST! I am saving it. This is my go to. You don’t need any other recipe. Thank you Sadia :)
Sooo good!
This was the first thing I have ever baked and they were amazing…
Vegan butter took a little time to brown but the wait was worth it. Inspired to do some more cooking…
👏🥰
Is there a good way to store half of the dough?
Hi,
Did you use bleached all purpose flour or unbleached?
WOW! Can i admit, i even skipped the browning butter step and just creamed the butter int he with sugar (saw your tip about it in someone's comment on youtube) and it still turned out so good! Will be making this again!!
Absolutely delicious 🤤🤤🤤 the best homemade cookies I have tried so far !
😍
These are soooo delicious! UK friends, they taste a bit like M&S’s Plant Kitchen vegan cookies—which are amazing. Big fan! 🙌
My vegan butter didn’t really brown but it somehow still tasted different. Would really recommend.
Wow, looks spectacular!! Will definitely make these.
Just a follow-up question about the sugar: in the place where I am, the brown sugar comes exactly as dry as the white one, but you’ve mentioned that it is slightly wet from the molasses. Can I still make these with my “dry brown sugar”? Should I maybe add a teaspoon of syrup to it?
Hands down The best vegan Chocolate chip cookies I have ever made or eaten!
I will try to use A bit less sugar next time though, since they are a tony bit too sweet
I was waiting for this recipe since I saw them om IG. Last night I gave them a try, but I was not sold on the browned butter. I used Blueband Roombeter but the smell and taste is a bit unpleasant. Maybe not al plantbased alternatives are suitable for browning? Besides the brown butter it is a simple recipe and the shape and texture were very good. I will try a different brand of butter next time
THANK YOU! I've been looking for a great cookie recipe and had to make this as soon as I saw the video! Baked half the dough for us to eat right away (SO GOOD!), and froze the other half for the future. Love, love, love!
Definitely trying these but do you think using just coconut sugar instead of 2 different sugars will be fine too ? 🤔
OMG, these look amazing! If making cookies to impress (non-vegans) for a party this weekend , would you recommend these or the One-Bowl Soft Chocolate Chip Cookies? Both look amazing:)
EXACTLY what I need tonight. This so hit the spot! Already looking forward to having another one tomorrow and sharing the rest with my colleagues. Thanks PUL team!
Perfect! Just made them this evening and can confirm that these fell perfectly to my taste. Will definitely be a good ‘ol cookie staple in this home. Thank you for your incredible work! So impressed. 🌷💓
Can I replace the vegan butter for a neutral oil?
YESSssss! Just tried these (lucky me, had all the ingredients at home) and they were amazing!! Didn't wait for them to cool before we dove in. Perfection.
Saw your video and immediately had to try them. Easy to make and absolutely delicious. Thanks for another great recipe. 😊
Looks yummy!
A couple of questions?
1) Can I substitute nut butters OR seed butters instead of regular vegan butter? OR do half and half? What would be the ration if I do that?
2) If I add a few more healthy stuff such as pecans/walnuts/hemp seeds, would it ruin the ratios?
How did you brown the vegan butter? Do you use a certain type? From my understanding standing, most vegan butter doesn’t brown due to the lack of protein needed for the mallard reaction