October 20, 2008

Chewy Chocolate Chocolate Chip Cookies

by IsaChandra

Makes 3 dozen

These are brownie-like and chewy. Be careful not to overbake them, they may seem like they aren’t done after 10 minutes but they are! See the variations for Chewy Chocolate Cherry Cookies and Chocolate Hazelnut (or almond or walnut or whatever) Cookies at the bottom of the directions.

Update: Ryan at Vegblog mentioned that you might want to use a hand blender to mix these instead of your hands. What can I say? We’re punk we don’t need no hand-mixers, but if you want to use one before adding the chips, then go for it (but you will lose punk points).

Equipment
Baking Sheet, Blender, 2 large bowls, mixing spatula, cookie sheets

Ingredients
3/4 cup canola oil
2 cups sugar
2 teaspoons vanilla

1 tablespoon + 1 teaspoon whole flax seeds
1/2 cup soymilk

2 cups all purp flour
3/4 cup dutch processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Directions
Preheat oven to 350 F.

Grind the flax seeds on high in a blender until they become a powder. Add soymilk and blend for another 30 seconds or so. Set aside.

In a large bowl sift together flour, cocoa, baking soda and salt.

In a seperate large bowl cream together oil and sugar. Add the flax seed/soy milk mixture and mix well. Add the vanilla.

Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again.

Roll dough into 1 inch balls and flatten into a disc that’s about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart.

Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.

Variations
For chocolate chocolate chip cherry cookies, replace 1 teaspoon of the vanilla with almond extract, and replace 1/2 the chocolate chips with dried cherries.

For chocolate nut cookies, replace 1 teaspoon of the vanilla with a nut extract (almond, walnut, what have you) and replace the chocolate chips with 1 1/2 cups chopped nuts (hazelnuts, almonds or walnuts all are good).



  • October 31, 2010 at 5:15 pm: Lovisa

    I love love love these cookies. They were some of the first I ever made as a vegan, and I do remember it like it was yesterday. It was me and my bf, and we had no flax, and thought that baking soda were baking powder (we got lost in translation on that one) but they still turned out great. Since then, I’ve made them with all the right ingredients and they were good then, too! Hehe. I usually add some kind of nut in addition the chocolate chips, walnut, almond or hazelnut are good!

  • December 4, 2010 at 3:25 am: claudia Weis

    These are amazing cookies- BUT i have been reducing the amount of sugar to almost half and adding cherries and walnuts!!! In turn, each cookie then becomes a meal! Ha- great vegan recipe!!!!

  • December 8, 2010 at 7:42 pm: punkrockdaddy

    Just made these cookies. They turn out really well. I did not have flax seed on hand and left that out. I also added 7 oz. of shredded coconut (which I like to add to most cookie recipes). The are like a great chocolate macaroon. I think that some nuts would be nice too. Great recipe and will use it again. Thanks

  • December 10, 2010 at 2:34 am: Cat

    your food has helped me go vegan without looking back, but your desserts are seriously making me fat ahaa I love them all.

  • December 22, 2010 at 2:50 am: Branden

    I just made these, they turned out great! I don’t think I can eat more than two though for I can feel diabetes coming at me like a freight train. Totally bringing these for the family at Christmas!

  • February 3, 2011 at 1:30 am: Em

    these cookies taste fantastic! quick question: i cooked one batch on the middle rack in the oven and another batch cooked on the rack underneath. the batch on the middle rack turned out beautiful with a nice cracked top. however, the batch that cooked underneath the middle rack did not have the nice cracked top. how can i avoid this from happening (other than cooking them in 2 separate sessions)? thanks in advance.

  • February 5, 2011 at 8:36 am: emiliegrace

    if you rotate the cookie sheets half way through baking them (example: rotate 5 minutes after putting them in the oven, if you plan on baking them for a total of ten minutes). So, as a further illustration, put cookie sheet 1 in middle rack and cookie sheet 2 on bottom rack. half way through, mix it up, put cookie sheet 1 on bottom rack and cookie sheet 2 in middle.

    ps, great cookies! id use a few less chocolate chips though..too many chocolate chips can ruin the tender ratio of cookie and chip.

  • February 13, 2011 at 7:36 pm: Amelia

    these are the best. I brought these to a potluck once and they were gone in under an hour, it would have taken less time but I had covered layers with paper towels and people thought they were all out.

  • February 18, 2011 at 7:45 am: Rookie Cookie Maker

    I just made these tonight from the recipe in Veganomicom. I halved the recipe to make half the amount and was careful not to make errors. I do that nowadays in case stuff doesn’t come out good. Anyway, I don’t know why but the dough was too loose and I wound up adding a couple of teaspoons of flour to thicken it up. Did anyone else have that problem? I still was not able to roll the dough in balls, but I plopped heaping tablespoons onto the cookie sheet. I think they came out okay … they started to quickly stick to the sheet when I took them out of the oven, and I had to spatula them off quickly before they seemed like they were actually going to bond. Dumb dumb me, now I finally realize what parchment paper is for. Must get some.

  • February 20, 2011 at 1:59 pm: Ewan

    Like Rookie (above) i find the dough comes out a bit thin if i follow the recipe strictly. I’m not punk so i make it in a blender. I put in the soya milk last, adding just enough to get the right texture.

    I also use egg replacer powder in place of the flax seed powder – this works very well.

    I also usually use margarine/shortening instead of oil, this makes them chewier IMHO…

  • April 23, 2011 at 4:11 pm: janie

    how many calories are in one of these delicious cookies?

  • April 27, 2011 at 1:16 am: abby

    “your food has helped me go vegan without looking back, but your desserts are seriously making me fat ahaa I love them all.”

    Me too :) When I was considering veganism I was reading a hilarious comment on one of your cookbooks on amazon, with the woman saying she couldn’t decide whether to hug you or throw her bathroom scale at you.

    I thought, “Oh, it won’t be like that. I have too much willpower.”

    The former arrogance has been very, very diminished.
    *throws bathroom scale*

  • May 6, 2011 at 11:34 pm: EFP

    If anybody tells you that they have a better vegan chocolate cookie recipe, THEY. ARE. LYING. I have a fundraising project selling homemade cookies and orders of these cookies alone have probably paid school fees for 10 South African children. I recommend using hazelnut or walnut oil instead of canola for more rich flavor depth. I also use warm water instead of soymilk, which I can’t stand the taste of, and it works like a charm. Nobody will guess that they’re vegan – I’ve been making them for three years and giving them out and nobody has. Sometimes I make this recipe just to eat the dough raw. And that’s the magic of vegan baking.

  • May 14, 2011 at 8:12 pm: kate

    These are the best cookies I’ve ever had. Sometimes I add dried cherries instead of chips. I always use whole wheat pasty flour instead of white and sucanat in place of the sugar sometimes. I’ve always tried it with whole grain barley flour with good results! I love all of your cookbooks! Thank you!

  • June 9, 2011 at 1:13 am: Alicia

    Loved these! I made them tonight with my Cub Scouts and they got rave reviews. I made some substitutions for what I had on hand. I used white whole wheat flour, roasted walnut oil, and coconut milk. I will make these again and again.

  • June 29, 2011 at 11:37 am: Robin

    I just want to thank you for making vegan cookie recipes without crazy substitutes for eggs and dairy. I live in the Netherlands and just don’t have access to a lot of the alternative ingredients you can find in the States. The only substitution I made was to change half the sugar to agave syrup and cut the remaining by 1/4 cup. And I ground the walnuts so my 16-month old could eat one, too (she liked it so much she demanded a second). Oh and I used hagelslag (basically dark chocolate sprinkles) because I still don’t know where to get choc chips here. Guess that makes two subs. These were a huge hit and no one would ever guess they were egg and dairy-free. Yuuum.

  • July 20, 2011 at 12:23 am: Becky

    I just made these cookies and think they are great! However I had to use safflower oil since I was out of canola oil. Would this be the reason they aren’t as moist as I would like? If not, how do I make these cookies more moist?

    • July 20, 2011 at 2:57 am: IsaChandra

      The less you bake them, the moister they will be!

  • August 3, 2011 at 3:18 am: SLuelle

    These cookies are amazing! I substituted the canola oil for vegan butter and instead of 2 cups white sugar, I did 1 cup white and 1 cup brown. They turned out so chewy and almost brownie like. I’m in love! THANK YOU SO MUCH!

  • August 28, 2011 at 9:16 am: Lynleih

    Mine weren’t chewy =( which is what I wanted. Any clues or tips???

  • August 30, 2011 at 6:03 pm: Sam

    Hey Isa!!!

    If Im using already ground flax seed, how much would I use?

  • September 26, 2011 at 7:05 pm: Meghan

    I didn’t have flax seed, but these cookies were still amazing. They were crispy on the outside and chewy on the inside, full of chocolatey, fudgy goodness. I had more than one person tell me they were the “best cookies ever” or their “favorite thing” I had ever made (and I bake a lot!). I will definitely be making these again :)

  • October 8, 2011 at 7:45 am: emma

    I made these with egg substitution powder instead of flax seeds, but they still turned out perfect! crispy on the outside and chewy in the middle. these are one of the first vegan cookie recipes i’ve tried, and definitely the first one to turn out just how i wanted :) these vegan cookies can take over the world.

  • October 28, 2011 at 7:01 pm: Lauren Ann

    These are so delicious! The first time I didn’t use any cocoa powder so they were more like the traditional chocolate chip cookies. The second time I did use the cocoa but both times I used whole wheat flour, 1 c. ight brown sugar and 1 c. dark brown sugar and only 1/2 c. of oil. I think the brown sugar makes them even more chewy. Great recipe, I’ve used a lot of your recipes after this one worked so well.

  • December 3, 2011 at 1:36 am: Julia

    I’m allergic to vegetable oil and so I make mine with a very light olive oil, and it works wonderfully. (I also add almond extract, dried cherries and slivered almonds or walnuts and they’re so delish.) I eat these waaaaay too often and am now wearing sweat pants almost exclusively.

  • December 10, 2011 at 5:13 am: Sarah

    These were my first vegan cookies and they were better then some of the best non-vegan cookies I’ve had! I substituted 1cup of brown sugar for the white sugar, then added a tsp. of almond extract, rolled the cookie dough in powdered sugar, then finally sprinkled coarse sea salt on the top of the cookies. My very non-vegan family all raved about them, even my husband who usually does not care for cookies very much. Thank you for an awesome recipe that I can feel good about!

  • December 11, 2011 at 4:36 pm: meg

    These are delicious! I added in 1/2 cup sweetened coconut and they are amazing. :)

  • December 12, 2011 at 1:13 am: Caroline

    Yum! These are moist and chewy. I love this recipe and will make this again!

  • December 24, 2011 at 1:00 pm: Abbey

    Made these for myself because i have to eat dairy free. They were WONDERFUL and my husband and 4 children enjoyed helping me gobble them up!

  • January 10, 2012 at 4:21 am: Nancy

    Do you know how to make these gluten-free?

  • February 9, 2012 at 5:52 pm: Hannah

    Just made these and wow! I’ve ended up with 50 cookies though and 2 of my housemates are on no-carb diets so that’s an awful lot of cookies for me to eat!! Not that I’m complaining too much since they taste absolutely fantastic. :)

  • February 12, 2012 at 8:09 am: Joy

    I’ve now made these many times, and they are one of my favorite cookie recipes. I call them PMS cookies (so chocolatey!). They ROCK. Next time I make them, I’m going to add some mint extract. YUMMMMM.

  • February 13, 2012 at 10:27 am: Fay

    I don’t even LIKE cookies, so I bake them for my friends. Screw my friends, these are all for me! (I love how the recipe is mostly nicely divisible by 3rds to get a dozen rather than 3 dozen, I don’t know what the hell is different about my cookies/friends from yours but I can’t shift 3 dozen of anything; when I offer cookies around a room people are less than enthusiastic, I guess that’s why England isn’t ahead of America for the coveted obesity prize…)

  • March 3, 2012 at 4:17 pm: Jaclyn

    Holy smokes, these turned out amazing! I didn’t have flax seed so I just added the almond milk straight into the sugar mixture with whole hemp hearts in the same measure as the intended flax seeds. The batter was a little loose but still easy to form into balls. I would also recommend, as someone already has, maybe cutting the amount of chips in half, as the ratio of chip to batter was almost at the tipping point. I’m excited to start trying different variations with dried fruit and coconut!

  • April 10, 2012 at 6:00 pm: Barb

    Would love to make these if I could know of a substitute for soy milk as am allergic to it!!

  • April 14, 2012 at 12:42 am: Rachael

    pardon me for I am new to veganism… but don’t chocolate chips have dairy in them? I am also allergic to soy. sucks being vegan and allergic to soy, eh?

  • April 15, 2012 at 7:51 pm: Camren

    Rachael-
    Most dark chocolate chips do not contain dairy, but read the label to be sure. I find that a lot of choco chips have soy lecithin, but you can find them without it. You could replace the milk with warm water, as one previous comment recommends, or try rice milk or So Delicious coconut milk (in a carton in the fridge). Hope this helps!

  • April 24, 2012 at 4:35 pm: Uzay

    I cannot believe how good these are!! Thank you so much!! I made them for my high school seniors…they’re always in awe of how good vegan food can be. Some of them have even requested recipes! I just send them the link to your site. You are amazing!!! :)

  • May 25, 2012 at 10:07 pm: Jordan

    I substited brewed coffee because I didn’t have any soymilk in hopes that I would have delicious mocha cookies. Unfortunately the dough was way too thin. But, in the past (when I followed the recipe) these cookies have turned out great.

  • June 7, 2012 at 11:56 pm: Kat

    I used to love these cookie, sooo good! However my oven at my new house is horrible and ruins everything. I have made these twice since getting the oven and both times they cam eout all cracked and not as nice. DAMN YOU OVEN! I am jealous of the people that still get to enjoy these.

  • June 16, 2012 at 1:14 am: Kristin

    These are the best vegan cookies EVER!!! I am a music teacher and bake vegan treats for our recitals. Well, I just made a batch of these for tomorrow’s recital and they are amazing!!!! Hoping I cam refrain from eating all of them before getting to the studio!

  • July 2, 2012 at 11:42 pm: AmyTP

    OMG!!!! these are a chocolate vegan lovers dream, your recipes are amazing. Thank you for all that you do.

  • September 9, 2012 at 5:27 pm: Mary

    Haha I was reading the ingredients and thought “All purp flour?? WHERE THE HELL AM I GOING TO FIND PURPLE FLOUR??” D’oh…

  • September 11, 2012 at 2:15 am: danielle

    i used only .25 cup vegan margarine and subbed .50 cup applesauce, and cut sugar to .75 cups of white and .75 cups brown-organic of course. Still amazing and delicious, even though a bit sticky

  • September 21, 2012 at 7:00 pm: susie

    I made these today and substituted orange extract in place of the vanilla. it turned out really well :) i will say that mine were turning out a little too thin/crunchy/chewy at 10 minutes, so i reduced to 8 minutes and they were much softer. definitely a keeper! thanks isa! <3

  • November 1, 2012 at 10:47 am: Clar

    I tried this out today and I’m so happy with the result! The dough seemed very soft and I kept adding flour until it seemed more dough-like (about 1/4c). Although I halved the recipe I ended up with 38 cookies. I think i rolled them too small. i used less oil and sugar as well as wholemeal flour. My first time making chewy chocolate cookies! Thank you for this recipe!

  • November 22, 2012 at 6:28 pm: jaz

    i made these for a potluck once and this guy came up to me and was just like ‘thank you so much, i’ve never had a good vegan cookie before, these are amazing…’ etc. its amazing what some simple ingredients can do! :) thanks for the great recipe i have made it many times and its aalways a crowd pleaser ;) everyone just be careful– DO NOT OVERBAKE!!! Follow the damn instructions!

  • December 18, 2012 at 12:22 pm: Kate

    This is my favorite cookie recipe of all time. I’ve substituted whole wheat pastry flour for the white, as well as barley flour. Both worked out great, but I stick to the whole wheat every time I bake ‘em. And they’re great with dehydrated cherries, too.

  • December 19, 2012 at 9:15 pm: Saraj

    These are by far the most glorious cookies I have ever made/tasted …vegan or non vegan! My measurements may have been a little off as I’m in the EU and don’t follow cup measurements but they turned out just as described … deliciously moist and chewy with a crispy outside :) I added some chopped hazelnuts and hazelnut essence along with dark choc chips. I also used white spelt flour as I have a wheat intolerance.Will be making these time and time again!

  • December 22, 2012 at 9:21 pm: AllisonI.

    Do not overbake, do not overbake, do not overbake! I accidentally did that on one batch and it broke my heart. They are so perfect when soft and chewy.

  • February 10, 2013 at 10:40 pm: k.

    i switched earth balance for the oil and chia for the flax. also used a mivture of whole what pastry flour and coconut clout, stirred in some coconut shavings, and used a little extra cocoa. decadent and, with the use of coconut sugar, not bad for you at all. i ate ten and virtually sledgehammered my sugar-chocolate craving away!

  • February 16, 2013 at 10:14 am: Amy in Australia

    these are so good! best cookies i’ve had! chewy yum

  • March 5, 2013 at 11:34 am: Jo

    I tried this yesterday with some alternations. instead of wheat flour, i used a mix of rice flour and gluten free flour and I was unable to grind flax in my blender so I used an apple to try bind the ingredients. I was unable to make a dough to make cookies so I put the mixture in two cake tins and made the most light but gooey brownies-oh my word! My partner shuns my vegan cooking but even he could not denythe yumminess of this recipe. The rice flour and the skins of the apples gave some texture otherwise they would have simply just melted in the mouth. They are very chocolatey and my favourite vegan treat so far. Thanks guys, be using this again!

  • March 21, 2013 at 1:30 pm: Roper

    Sounds good :) Would use raw cacao – with the nutrients still in it, instead of—3/4 cup dutch processed cocoa powder, when we make these.

  • March 31, 2013 at 12:24 pm: Renée

    THESE COOKIES ARE AMAZING!!! I replaced the sugar with agave and dates blended with the flaxseed and milk and they came out fantastic kudos!
    x Renée

  • August 16, 2013 at 4:17 am: marianne

    wow so goooooood

  • September 16, 2013 at 4:00 pm: Alisa

    We love these cookies. I make them all the time, but we replace the oil with 3Tb almond butter + 1/2c applesauce and they are fabulous. Omnivores love them too!

  • October 19, 2013 at 2:33 pm: Sylvie

    Something went terribly wrong in my attempt at these cookies. Is the oil measurement correct? They were total greaseballs. I had to add more of all the dry ingredients to keep them from oozing oil. Please advise.

  • October 23, 2013 at 8:23 am: Margje

    I used coconut oil. Worked a dream. And used less sugar (only 1 1/3 cup). They are definitely more-ish and we all loved them!

  • October 24, 2013 at 5:45 pm: Trish

    These are the first chocolate cookies I’ve made that have been edible. I’m not vegetarian but I cook Isa’s recipes because they always come out well. I used vegan marshmallows in mine as well as chocolate chips – I could only get strawberry vegan marshmallows so let’s hope people coming to my party like the mix :)

    Quick question: I’m in the UK and we tend to measure on scales, not via cups. Can I trust Google’s cups to ml conversion* OR are there places that will deliver US cups to the UK?

    *I heard somewhere there are 2 different cup measures, an official one and one everyone actually uses.

  • November 10, 2013 at 11:03 pm: Elizabeth

    I love you Isa

  • November 14, 2013 at 6:42 am: Zoe Lee

    These are the first chocolate cookies i’ve made since becoming vegan, and I’ve been vegan for a year now. I was really worried that these were going to be bad because the cookie dough tasted horrible, but the cookies turned out amazing! They’re so rich and chewy. I love them! Thanks for sharing :)

  • November 25, 2013 at 6:09 pm: Lucy

    I’ve made these every Thanksgiving for the past few years. They’ve become a holiday tradition for a house full of people allergic to milk. I’ve been meaning to thank you for posting this recipe. I bake them with the cherry/almond extract variation. They are absolutely delicious!

  • December 16, 2013 at 6:59 pm: stephanie

    do you think I ould safely subtitute the canola oil for 1/2 c melted earth balance and 1/4 c melted coconut oil? If I reduce the sugar to 1.5 cups, should also reduce the oil? thanks, isa

  • February 25, 2014 at 5:31 pm: Nicole

    These are really great. No. Really really great. I did change a couple of things. It’s the end of winter and after a season of heavy food I just couldn’t stand to use so much oil so I added 2:1 oil/applesauce. I also added some pecans. Oh, and I use almond milk – we already get so much soy as veg folk that I just don’t but smilk. Thank you once again, goddesses of vegan cuisine. I’ve been eating a plant based diet for almost 20 years. My first cookbook included Elvira and Linda McCartney. and now I make up most of my own recipes so I’m hard to impress. Thanks again.

  • March 2, 2014 at 4:00 pm: Trish

    How dare you post a recipe like this! And furthermore making me bake them! And on top of it all making these the most delicious cookie I have ever tasted in my almost 50 years of life! Darn you and your skills at baking vegan …

  • March 12, 2014 at 8:54 pm: Srivani

    AMAZING! I’m not quite punk… I used a handheld mixer. I’m very new to vegan baking… a long time vegan friend recommended this site and this was my first recipe. Absolute DELISH! I did the recipe exactly as noted… however, I did lightly grease my hands with coconut oil to prevent the batter from sticking when I formed the cookies. Worked like a charm. Thank you.

  • March 29, 2014 at 11:06 pm: Katie

    These cookies are AMAZING! They’re delicious! I use about 3/4 cups less sugar than the recipes calls for, but you can’t tell the difference. They turn out perfect every time. YUM! I also usually freeze about half of the cookie dough balls since the recipe makes so many…so you can easily just bake some when you have a craving!

  • April 13, 2014 at 5:07 am: cj

    Great texture and flavor! These were a hit with my extended omni family. My partner and I found them too sweet, so will cut the sugar by 1/3 or 1/2 the next time we make these cookies. And, there will be a next time!

  • June 4, 2014 at 8:17 pm: Catherine

    These cookies came out amazing! I adjusted it a tiny bit. I baked my first batch with parchment paper and the second batch without it. The second batch got stuck to my pan even though I used coconut oil spray. I would recommend using parchment paper to help prevent the cookies from sticking. I would also wait the 5 min as instructed before removing the cookies.

  • September 3, 2014 at 7:57 pm: Holly

    These are delicious! How should I store them to keep them chewy?

  • September 22, 2014 at 11:15 pm: bulk candy chocolate

    I have read so many articles concerning the blogger lovers except this post is actually a
    nice article, keep it up.

  • September 30, 2014 at 9:17 pm: Lucy

    I’ve made these cookies several times and they’ve turned out AMAZING, but the last two times I’ve tried, they’ve come out all wrong! I’ve used caster sugar instead of regular, could that be the problem? Or has my flax gone off?

  • October 7, 2014 at 5:15 pm: Amanda

    I was going to type something more creative than “these are amazing,” since obviously everyone thinks these are amazing, and I wanted to add some value with my comment, but screw it, these are effing amazing!!!!!!!!!!!!!!! What more needs to be said. Thank you for this recipe.