Delicious Chocolate Chip Cookies That Are Soft and Chewy

The most awesome recipe for chocolate chip cookies! They are easy to prepare (no blender required) with basic, healthy ingredients. They are also miraculously vegan.

For years I was looking for my favorite recipe for chocolate chip cookies. I want outrageously delicious bakery-style chocolate cookies that grab my attention from the first bite. I want a soft middle, barely crispy edges, a complex taste and rich chocolate chips.

I want all this in an easy-to-prepare cookie recipe. No blender required. Not a soft butter cream, but not too soft. No cooling of the dough for 24 hours. I don’t have the patience for all this. Sometimes a girl just needs a cookie!

These chocolate chip cookies are the best homemade chocolate chip cookies I’ve ever eaten. My cookie search is complete.

These cookies are so delicious and extremely easy to prepare. The dough needs a very reasonable 30-minute cooling in the refrigerator, and I want to tell you that it is worth the short waiting time.

Vegan chocolate chip cookies

Also incredible? These cookies are (shockingly) vegan. True, there is no butter or eggs in this recipe, but you would never guess.

How? Instead of butter, these cookies use melted coconut oil, extra virgin olive oil or an oil with a neutral taste, such as avocado oil. Eggs are simply omitted without disadvantages.

For non-vegans like me, this means that the recipe is even easier to prepare than standard chocolate chip cookies.

For those who have allergies to dairy products or eggs, these cookies are a complete game changer.

The rest of the ingredients are simple and healthy. You will need wholemeal flour, chocolate chips, sugar, coconut sugar or brown sugar, as well as your base salt and leavening agents. I sprinkled my cookies with flaky sea salt to make them even more irresistible.

How these awesome Chocolate Chip Cookies came about

I can not fully appreciate this recipe. I was fascinated by the original recipe, which was offered in the Ovenly cookbook about Food52. I made several adjustments to their ingredients and methods.

I have exchanged wholemeal flour for all-purpose flour, which is not detectable in the final product. I also replaced coconut sugar with brown sugar, which is less refined (for those who are wondering, it is impossible to make bakery-style cookies with liquid natural sweeteners). I have experimented with oils other than rapeseed, which is highly processed and rich in omega-6.

I also found a cooldown time shortcut. If you scoop the dough from the leaves and then cool it, then 30 minutes in the freezer will work just as well as the 24-hour recommendation. In this way, the recipe works with coconut oil, which solidifies at cool temperatures.