Best Ever Vegan Chocolate Chunk Cookies
Chewy on the inside with perfectly crispy edges and LOTS of chocolate, these are the cookies dreams are made of.
It’s not an exaggeration when I say these cookies took years to develop. Every little detail was put to the test to ensure we were making the best chocolate chunk cookies.
What makes these cookies the BEST EVER:
Chewy on the inside with perfectly crispy edges.
Just the right amount of spread.
Packed with ooey-gooey chocolate chunks, not chocolate chips.
Buttery taste without feeling oily.
The perfect balance of sweet and salty.
Why chocolate chunks versus chips? We’re passionate about chocolate chunks in cookies in particular because of their melt-ability. Chocolate chips are designed to hold their shape in the heat, which is definitely not what we’re looking for in cookies. We want that melty, gooey chocolate-y goodness. Plus with the different sizes of chunks and shavings you get more chocolate distributed throughout the entire cookie.
Everything in this recipe is measured and done for a reason. It was tested at varying temperatures, with different pan colours, and different methods of ingredient mixing. What we did for this recipe is done for a very particular reason therefore for best results follow this recipe as closely as you can.
How to make the BEST EVER Chocolate Chunk Cookies:
Prep Time: 15 Min | Bake Time: 12-14 Min | Total Time: 30 Min
Makes: 12 Cookies
Ingredients
300 g (2 1/2 cups) all-purpose flour
150 g (2/3 cup) dairy-free butter
1 tbsp almond butter
175 g (3/4 cup + 2 tbsp) granulated sugar
125 g (1/2 cup + 2 tbsp) brown sugar
1 tsp vanilla extract
18 g crushed chips
1 tbsp baking soda
3 flax eggs (15 g ground flax + 120mL water)
150 g dark chocolate, chopped
Instructions
Preheat oven to 340F.
Mix flax eggs and set aside.
To a small sauce pan on low heat, melt butter. Once melted add in almond butter and stir. Add brown sugar and stir until the sugar has dissolved. Remove from the heat and allow to cool.
Meanwhile mix baking soda with flour and set aside.
To a stand mixer add white sugar and cooled melted butter mixture - beat on low until smooth. Add in flax egg and vanilla. Beat 1-2 minutes. Slowly add in flour until incorporated. Beat in crushed chips and chocolate chunks.
Using a cookie scoop place cookie dough on a lined dark baking sheet. Stick to 6 per baking sheet as these cookies spread a lot. Bake 12-14 minutes. Remove from the oven and allow to rest on hot baking sheet 5 minute before transferring to a cooling rack. Repeat for all the cookie dough.*
Notes
* When not using cookie dough, keep stored in the fridge.