Celebrating National Chocolate Chip Day with the Ultimate Chewy Chocolate Chip Cookies
You guuuuys…today is National Chocolate Chip Day. Yep, didn’t know that was a thing, but I’m sure glad it is.
No better way to celebrate than to chow down on an American classic — chocolate chip cookies.
But before we jump into the good stuff, who would I be if I didn’t give you a little history lesson. The chocolate chip as we know it today, was born in 1936 in Waltham, Massachusetts. Invented by Ruth Wakefield when she introduced her infamous Toll House Cookie in her 1936 Toll House Tried and True Recipes cookbook. So, there we have it. Thank you, Mrs. Wakefield. Thank you.
So, as I mentioned earlier, there really is no better way to celebrate than to indulge in probaby the best use of the chocolate chip and get your cookie on. And because I like you, I’ve scoured the interwebs to find a vegan chocolate chip cookie recipe that doesn’t taste like dirt.
The creator, Olivia, wrote that the recipe was a hit with vegans and non-vegans alike, and I can tell you why — they are bombdiggity delicious.
I was a little bit worried when I first thought about making vegan chocolate chip cookies, because I thought it was going to be a pain in the butt. Just being honest.
That being said, this recipe was ridiculously easy. It took about a half hour to make and included pretty basic ingredients, so I didn’t have to go out of the way to the closest natural grocer or even wander aimlessly in my local grocery store in search of some obscure spice or vegan specialty item. #winning
And the cookies are perfect in every stage — from dough (yeah, I said it, because let’s be real, one of the best parts about making vegan cookies is that you don’t have to feel bad about eating the dough — not that I ever did anyway) to fresh out of the oven to day old with a glass of almond milk.
So, without further ado, here you go:
The Ultimate Chewy Chocolate Chip Cookies
Total Time: 20 minutes
Yield: 50 Tablespoon Sized Cookies
- 1 cup (8 oz or 2 sticks) of softened vegan butter (I used Earth Balance)
- 1/2 cup organic brown sugar
- 1/2 cup organic sugar
- 1/4 cup non-dairy milk (I used almond, but you can also use soy)
- 1 teaspoon vanilla extract
- 2 1/4 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 12 oz. dairy free chocolate chips (I used Guittard Extra Dark Chocolate Baking Chips — they’re all-natural, non GMO and Fair Trade Certified)
- Preheat oven to 350F
- In a large mixing bowl, cream the softened vegan butter and both sugars with an electric hand mixer until light and fluffy (if, you’re like me and have a tiny kitchen/no space for a hand mixer, you can also use a fork, just make sure all the butter chunks get mixed thoroughly, or you’ll end up with some liquidy parts in your cookies)
- Add the non-diary milk and vanilla. Mix well. Scrape the bowl and mix for a few more seconds.
- Add the flour, salt, and baking soda. Mix until most of the flour is gone and the dough has formed. Switching to a wooden spoon or spatula, scrape the bowl and mix the dough until all the flour is incorporated.
- Stir in the chocolate chips.
- Scoop dough onto a baking sheet lined with parchment paper with a tablespoon (or not). Make sure each scoop has enough chocolate chips and flatten slightly.
- Bake in the oven for 8-10 minutes until the edges of the cookies begin to turn golden brown (I found that my cookies took closer to 12 minutes, probably because they were a little bigger than a tablespoon, just keep an eye on those edges).
- Remove parchment paper from the baking sheet and onto a wire rack to cool.
- Once the cookies have cooled, remove from parchment and serve.
I was able to make about 25 cookies plus one giant one for good measure. I clearly didn’t follow the tablespoon as a scoop instruction, which should yield more like 50 cookies.