• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Post Punk Kitchen - Isa Chandra Moskowitz

  • Home
  • Recipes
  • Books
  • Restaurants
  • Contact
  • About
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Twitter

Chocolate Chip Cookies

November 10, 2008 401 Comments

Milk & Cookies. It’s like they have to have the ampersand to connect them, writing out a-n-d would just ruin everything.

I don’t know that there is a more comforting snack. Not like best friend died, global warming, McCain is president comfort; but just like early evening, fluffy slippers, had sort of a non-descript day, gonna watch dvds kind of comfort. But I feel like an idiot even talking about chocolate chip cookies, it’s not like they’re a hard sell.

Despite evidence to the contrary, I don’t love to use Earth Balance when I bake. I’ve been working on my Earth Balance-free dream chocolate chip cookie recipe for longer than I want to admit. They’re crinkly on the top, a little crispy on the bottom and soft in the center. And for milk make mine almond, unsweetened, thanks. As an added bonus, you just need one bowl for mixing. Great for those of you in the no dishwasher set.

Chocolate Chip Cookies
Makes two dozen two inch cookies or about 16 three inch cookies

1/2 brown sugar
1/4 white sugar
2/3 cup canola oil
1/4 cup unsweetened almond milk (or your favorite non-dairy milk)
1 tablespoon tapioca flour
2 teaspoons pure vanilla extract

1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

3/4 cups chocolate chips

Preheat oven to 350 F. Lightly grease two large light metal baking sheets.

Mix together sugars, oil, milk and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Mix in the vanilla.

Add 1 cup of the flour, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will be a little stuff so use your hands to really work them in.

For 3 inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes – no more than 9 – until they are just a little browned around the edges. I usually get 16 out of these so I do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.

For 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.

Filed Under: Cookie, Desserts, Recipe, Superbowl Tagged With: chocolate, chocolate chips

GET PPK IN YOUR INBOX!

Previous Post: « Spicy Peanut Eggplant And Shallot Stew
Next Post: Latchkey Lime Pie »

Reader Interactions

Comments

  1. jeni

    July 5, 2014 at 8:06 pm

    “These are the best cookies I have ever eaten.” -my (future vegan) gf as she ate her birthday cookies
    “These are the best cookies I have ever had!” -my vegan sister
    Isa, your creation of these cookies embody simplicity and perfection. Screw earth balance, long live these perfect vegan chocolate chip cookies. These will be my new go-to for everyone, every time. Classic.

    I used melted coconut oil (because I have a ton of it) and cornstarch instead of tapioca flour (because I have a ton of it) and it worked out beautifully.

    Reply
  2. Jeannette

    July 21, 2014 at 7:38 pm

    kiedy interakcji z rówieśnikami wreszcie , są stają niespokojne z powodu oddzielone ?
    od jego komputer osobisty

    Reply
  3. probioticsfoods.net

    August 27, 2014 at 8:54 am

    I do not even know how I ended up here, but I thought this post was great.
    I do not know who you are but definitely you’re going to a
    famous blogger if you aren’t already 😉 Cheers!

    Reply
  4. Ash

    September 1, 2014 at 12:01 am

    THEY ARE SO CHEWY! Even HOURS after they come out of the oven. Which is wonderful, I love it. I hate when cookies harden up (BLECH! >:P)
    No one believed that I made them. They were convinced that they were store bought haha.

    Reply
  5. Sara

    November 18, 2014 at 7:31 pm

    I can’t even handle how good these are. There’s literally no flavor or texture difference between these and the dairy-containing version. The dough is even delicious, which is important, because what kind of depraved lunatic bakes cookies without tasting the dough?

    Also, the arrowroot starch substitution worked perfectly.

    Reply
  6. OhThatVeganChick

    December 3, 2014 at 2:51 am

    Just tried these and after a massive fail at trying to turn minute tapioca into tapioca flour, I substituted for cornstarch. The result – classic chocolate chip cookie perfection! Thank you!! My non-vegan friends are eating the whole batch as I type this…

    Reply
  7. Jae

    December 10, 2014 at 6:56 pm

    Could I use gluten free all purpose flour? Or will that change the whole thing?

    Reply
  8. maria

    December 19, 2014 at 3:23 am

    is that 1/2 of a cup of brown sugar? And 1/4 of a cup od white sugar?

    Reply
  9. Stephanie

    February 11, 2015 at 4:07 pm

    Ghirardelli semi sweet chips contain no milk they are vegan choc chips

    Reply
  10. City Print

    February 24, 2015 at 7:10 am

    Amazing cookies, have cooked some myself and simply cannot get enough of them. Yummy.

    Reply
  11. ilmaiset pelit

    March 4, 2015 at 11:50 pm

    The constant noise and flashing lights of the rows
    of fruit machines and that satisfying chug of coins when they pay
    out big time. They welcome new players to the casino
    and offer the site and software in multiple languages that include English, Italian and German. Free spins and a match
    bonus is what the sign up offer entails.

    Reply
  12. EHui

    March 11, 2015 at 4:00 pm

    Hi! I don’t normally write comments but I have to say this is the best AND easiest recipe for great tasting and soft chocolate chip cookies. Thank you for sharing it! And for those that are wondering about the tapioca flour, it is the same as tapioca starch.

    Reply
  13. Shelly

    April 30, 2015 at 2:23 am

    I just made these cookies and came out delicious!!!! The only thing I did wrong is that I didn’t keep the gap between each cookie big enough so they came out one big cookie but then I cut them with a pizza roller into square and they looked great and different and was gone in less then ten minutes 🙂 Thank you Isa!!! You and your recipes rock!

    Reply
  14. PhDivaDude

    July 17, 2015 at 5:10 am

    Amazing. So good. These are my go-to cookies. The recipe never fails. 🙂 XO

    Reply
  15. Erin

    July 21, 2015 at 3:00 pm

    Oh my! I just made these, but due to some sensitivities I substituted flour for all purpose GF flour and coconut sugar for the white sugar. Yummy!!! Thanks

    Reply
  16. Holiday Wainwright

    November 23, 2015 at 6:35 pm

    These work so well! I’m really glad to find a simple alternative to eggs/butter – I use half quantities of cornflour rather than tapioca flour and it works fine. Also been experimenting with different flavours – apple and cinnamon is amazing.

    Reply
  17. Kristina J

    December 31, 2015 at 12:11 am

    I don’t have tapioca flour. Is there something I can use instead?

    Reply
  18. deb

    August 24, 2016 at 2:36 am

    I have been making these and throwing in some dried cranberries. I was making the ones from Vegan With a Vengeance but that recipe says “there’s nothing healthy about these”. But oh my are they good. So I save that recipe for Fat Girl Fridays and holiday cookie trays and this one is for every other day of the year.

    Reply
  19. shelly

    November 7, 2016 at 12:19 pm

    Isa, I know you’ve heard this before from a thousand people but I’m going to say it anyway, this recipe is PERFECT! And so is the pancake recipe. I made this cookies bunch of times and they came out chewy and crispy and delicious. Thanks!!!
    BTW, I did bake them some extra four minutes…

    Reply
  20. Cy

    March 17, 2017 at 8:54 pm

    These look AMAZING! I can’t wait to try them!
    P.s love your other recipes!

    Reply
  21. Cy

    March 17, 2017 at 8:57 pm

    I love how simple these recipes are! Even an eight year old could make them. I would know, because I’m eight!!!!!!

    Reply
  22. Ellie

    September 8, 2018 at 9:54 am

    Put a little more flour in the batter and baked them for a few minutes longer than 6 minutes, since they felt too soft but they crisp up afterwards (I am not a very routined cookie-maker)…
    will definitely make again and follow the recipe more precisely

    Reply
  23. esther

    May 30, 2019 at 9:28 pm

    can i use corn starch instead of tapioca four?

    Reply
    • Peacefeline

      July 31, 2019 at 2:45 am

      Someone else in the comments used corn starch instead of tapioca and they said that it came out fine.

      Reply
  24. Pauline

    January 16, 2020 at 2:12 am

    I’ve made this many times and the batter is never stiff. I can’t roll it into balls; can only plop wet batter into the cookie sheet. And the cookies need more than the maximum 9 minutes to get crisp. What am I doing wrong?

    Reply
    • Fiddler

      July 28, 2020 at 7:51 pm

      I have the same issue!

      Reply
    • Donna

      December 6, 2020 at 2:51 pm

      This happened to me too. I added around 3/4 cup flour and could roll it into balls, and they turned out great.

      Reply
      • Nienke

        December 16, 2020 at 5:26 pm

        I had the same issue, thanks for the tip, I will try that next time!

        Reply
  25. Rosa LePelch

    April 17, 2020 at 2:34 am

    Waaay too much oil. The cookies are bubbling all around each cookie in the oven at the moment. Disappointed but I’m cooking them for longer.

    Reply
  26. Lili

    August 9, 2020 at 11:16 pm

    This has been my go to cookie recipe for over 10 years. You’re practically family. I love you.

    Reply
  27. Donna

    December 6, 2020 at 2:50 pm

    The dough is meant to be so stiff at the end that you have to work the chips in with your hands, but it was very loose and wet for me – it was like a thick caramel, no way would I have been able to roll it into balls! I followed the recipe exactly. I ended up adding more flour (around 3/4 cup) to make the dough stiffer, and they turned out great.

    Reply
  28. Tessa

    February 11, 2021 at 3:59 pm

    These cookies were wonderful. I left mine in a little long and they were still delicious.

    Reply
« Older Comments

Trackbacks

  1. » Man On the Moon Lights! Camera! Vegan! says:
    August 30, 2014 at 2:40 am

    […] I really wish I could go to a show that involved the Rockettes and ends with milk and cookies for […]

    Reply
  2. Chocolate Chip Cookies | 18loves says:
    September 3, 2014 at 4:43 am

    […] Directions and ingredients can be found on the creators blog here. […]

    Reply
  3. Von Bratäpfeln und veganen Weinen | Zimt & Zombies says:
    December 12, 2014 at 9:39 am

    […] Cookie Teig – ich habe einfachen Chocolate Chip Cookie Teig genommen, aus meinem liebsten Backbuch “Vegan Cookies Invade Your Cookie Yar”, das Rezept findet ihr auch hier auf der Webseite der Autorin. […]

    Reply
  4. The Weekend & Planning for the Week says:
    April 20, 2015 at 12:21 am

    […] used this vegan chocolate chip cookie recipe from The Post Punk Kitchen. This is our favorite cookie recipe! The only ingredient you’ll […]

    Reply
  5. Eating Chocolate Chip Cookies While Pregnant - Pregnant Signs says:
    September 13, 2015 at 2:35 am

    […] Chocolate Chip Cookies | Post Punk … – Chocolate Chip Cookies by IsaChandra. Milk & Cookies. It’s like they have to have the ampersand to connect them, writing out a-n-d would just ruin … […]

    Reply
  6. cranberry almond cookies | Press Comestibles says:
    November 6, 2015 at 10:42 pm

    […] you have laying around that might taste good in a cookie. In fact, this recipe is adapted from Isa Chandra’s chocolate chip cookie recipe, which is a real powerhouse. I’ve made several hundred of those and never experienced a bad […]

    Reply
  7. Vegan Cinnamon Snaps | the taste space says:
    December 15, 2015 at 12:47 pm

    […] had a veritable feast: Isa’s Chocolate Chip Cookies, Renee’s Double Chocolate Cherry Cookies, Coconut No Bake Cookies, coffee-infused date […]

    Reply
  8. PPK Chocolate Chip Cookies says:
    March 7, 2016 at 6:41 pm

    […] is Isa Chandra Moskowitz‘s recipe, which can be found on the Post Punk Kitchen website. The secret to the success of these cookies is the introduction of tapioca flour into the batter. […]

    Reply
  9. Best Vegan Chocolate Chip Cookie Bake Off - The Pancake Princess says:
    March 17, 2020 at 8:00 pm

    […] Isa Chandra: a simple, soft cookie with basic flavor […]

    Reply
  10. Easy Quarantine Bake Off Recipes - The Pancake Princess says:
    March 27, 2020 at 10:56 pm

    […] Isa Chandra: 9 ingredients. Another very easy oil-based cookie; you can sub cornstarch for the tapioca flour and any kind of milk for the almond milk. […]

    Reply
  11. Easy and Cheap Meals to Make During Quarantine | Hello Brownlow says:
    April 20, 2020 at 7:58 am

    […] Vegan Chocolate Chip Cookies (from the Post Punk Kitchen) […]

    Reply
  12. #VeganMoFo Day 14: Share something vegan with a non-vegan – Emily N Cannon says:
    November 17, 2020 at 5:59 am

    […] Homer Simpson may have said it best when he chanted: “You don’t win friends with salad.” That’s why the Deities invented vegan cookies. Specifically, these chocolate chip cookies. […]

    Reply
  13. Vegan Persimmon Cookies - Vanguard of Hollywood says:
    December 15, 2021 at 2:01 am

    […] persimmon, and the pioneering genius of Isa Chandra Moskowitz, whose egg replacement method for her amazing vegan chocolate chip cookies was a great inspiration for me […]

    Reply

Leave a Reply to City Print Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

  • Facebook
  • Instagram
  • Twitter

Hey I'm Isa, welcome to The Post Punk Kitchen. Let's cook some vegan food!

postpunkkitchen

Was anyone ambitious enough to make Madame Beefing Was anyone ambitious enough to make Madame Beefington for the holidays? #fakemeat
I saw that lasagna soup was trending and I was lik I saw that lasagna soup was trending and I was like “WHAT I HAVE A RECIPE FOR THAT” So here it is! Lasagna Bolognese Stew. A meaty concoction made with lentils and bursting with veggie goodness🥬🫒🥕 Recipe on the site. Photo by @_kate_lewis #veganlasagnasoup
Just in time for the Puppy Bowl! My copycat recipe Just in time for the Puppy Bowl! My copycat recipe for the OG of vegan wingz…Kate’s Buffalo Tofu Wings! Tag someone who remembers Kate’s Joint🌶️ And if you don’t know, well, try them anyway. Juicy tofu wings BURSTING with flavor and a bonus ranch recipe. These are from my new cookbook - FAKE MEAT - out this week! LMK if you have it already and what you’re cooking! Recipe link in bio. #veganwings #fakemeat #fakemeatcookbook
There are TWO vegan eggnog recipes on the site. On There are TWO vegan eggnog recipes on the site. One is oatmilk and coconut based. It’s nice for serving warm with rum. The other is avocado based and incredibly rich and unique, kinda like a milkshake. I think you should try them both.  #veganeggnog
Going all out with seitan turki this vegan Thanksg Going all out with seitan turki this vegan Thanksgiving? Or eating a casserole right out of the dish by yourself in your underwear? Either way, you need this Green Bean Casserole. It’s, like, the best. Link in bio or just search “green bean” and ye shall find. #veganthanksgiving #greenbeancasserole
First of all, my new cookbook - Fake Meat - is ava First of all, my new cookbook - Fake Meat - is available for preorder! Check it out on the site (link in bio) when you check out this recipe for Bouef Bourguignon! This is the exact recipe that will get you through winter.
🥣
If you think of Bouef Bourguignon you might automatically think Julia Child. But is Julia Child smiling down on us for this one? Probably not. But damn it’s still delicious. All the wine-kissed smoky satisfaction that you want in beef stew. 
👩🏻‍🍳
It’s from the Beef Stew chapter of Fake Meat and it’s the recipe that finally got me to embrace jackfruit! Go see why💫 #veganbeefstew #veganrecipes
Follow us

Copyright © 2025 Isa Chandra Moskowitz