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.
Isa, you truly are amazing. Thank you for this recipe! I tied an apron over my pajamas and made 1/2 batch of these this morning ? incredibly easy and delicious! I’m thinking of using sesame oil instead of canola next time… and maybe add a bit of cinnamon? Oooh, the possibilities!
If the dough is gooey add a little extra flour by the tablespoon.
I made these last night with rice milk and raw sugar (in place of brown and white sugars). They were fantastic. Like someone else’s who used rice milk and commented, mine spread out a lot making them thin and crispy. But I wouldn’t change that because they were delicious. Thanks for the recipe!
have you tried the chocolate chocolate chip & walnut cookies at Boneshakers!? vegan yummy-ness!
Hey again! I tried these once more. I still used corn starch, but then I used soy milk and whole wheat pastry flour. COMPLETE SUCCESS! Perfect cookies! They weren’t flat at all! I think the pastry flour really helped to add some bulk, and now they’re a tiny bit more nutritious.
Hi chocolate fans all over there!
We are more or less like you, being passionate about and adoring the very idea of chocolate in all shapes and tastes! We want people to share more and more our passion for chocolate and therefore we have decided to create a blog about this tasty product in Romania. In our country there are many chocolate addicts who really enjoy and love chocolate, and building a blog would not only be a remarkable thing, but also a chance for Romanian chocolate fans to share their ideas and feelings about chocolate in general. At the same time, our blog will benefit from the points of view of some experts in the chocolate industry. We are open to any kind of suggestion and we would be more than welcomed to benefit from the advice of you, chocolate lovers! For many talking about chocolate could last a lifetime!
I love these cookies yo
Hey!!
I really like recipe but i eatted too much sugarz today soooo NO COOKIES FOR ME!
I am a professional vegan cookie maker in las vegas, nevada. let me tell you, this recipe doesn’t compare. let’s do a throwdown bobby flay style. I recommend adding beet juice instead of canola oil for natural sugars, and it also makes the cookies more fluffy with an added red color which gets the crowds rampaging.
If you do not want your cookies to turn add minuka honey, which is available at whole foods at an reasonable price for the quality of the sugar. Personally I am very aware if my sugar intake. Danya maybe you should consider agave syrup, it will slow down th sugar highs and you will be able to eat more cookies.
Ciao!
I am a professional vegan cookie maker in las vegas, nevada. let me tell you, this recipe doesn’t compare. let’s do a throwdown bobby flay style. I recommend adding beet juice instead of canola oil for natural sugars, and it also makes the cookies more fluffy with an added red color which gets the crowds rampaging.
If you do not want your cookies to turn add minuka honey, which is available at whole foods at an reasonable price for the quality of the sugar. Personally I am very aware if my sugar intake. Danya maybe you should consider agave syrup, it will slow down th sugar highs and you will be able to eat more cookies.
Ciao!
I am a professional vegan cookie maker in las vegas, nevada. let me tell you, this recipe doesn’t compare. let’s do a throwdown mbobby flay style. I recommend adding beet juice instead of canola oil for natural sugars, and it also makes the cookies more fluffy with an added red color which gets the crowds rampaging.
If you do not want your cookies to turn add minuka honey, which is available at whole foods at an reasonable price for the quality of the sugar. Personally I am very aware if my sugar intake. Danya maybe you should consider agave syrup, it will slow down th sugar highs and you will be able to eat more cookies.
Ciao!
I liked the simplicity of this recipe. I did sub arrowroot and soymilk since I had those both on hand. The dough was definitely too wet to roll into a ball, but I test-baked a couple and they turned out perfect, so I went with it and used a teaspoon to plop the dough on the sheet as usual. I only got to eat one, though — I gave the rest to the staff of our local farm animal sanctuary as a holiday gift.
Thank you for taking out the EB. I would have made these cookies with it, but I really can’t stomach the stuff anymore. These cookies were so fun to make and even though they aren’t *Christmas* cookies, I made them for Christmas along with tons of other treats and they were the first to go. These are the best chocolate chip cookies ever.
Made ’em tonight and they’re great warm!
I just made those cookies (replaced the tapioca with corn starch) but it didn’t work at all – during the whole thing it seemed like there was way too much oil – it separated from the dough before the cookies were in the oven and the cookies came out oily too – very, very greasy fingers just from eating one. And the cookies don’t look like cookies, they just spread out… 🙁 what went wrong?
My goodness. These are AMAZING. Don’t, under any circumstances, be afraid to use whole wheat flour 😉
@Julie — did you mix the first ingredients together for at least 2min? I found that to be a really important step for getting all the oil mixed in.
The thing that is most important when making these is the whisking process with the oil, milk and sugars. I say whisk more than 2 minutes, even, because if you don’t blend them all properly the cookies will be oily and weak.
When done properly though, they are extremely addictive. Bet you can’t have just four.
I agree on the addictiveness factor: I just finished eating the whole batch just now that I made on Sunday afternoon. I shared with no one.
Has anyone tried doubling this recipie? It is too good to stick to just one batch.
These are ridiculously easy and dangerously delicious.
I followed this recipe EXACTLY (although I used rice dream instead of almond milk). Mine were runny and spread out on the sheet before they went in the oven.
I suspect the flour measurement was the problem. I ALWAYS sift my flour, spoon it into a measuring cup, and then level off with a butter knife. I’m assuming that if I just scooped up a cup and a half of flour and leveled off, I would have had more flour and a stiffer batter. I thought about adding some more flour but didn’t want to mess it up. I did use an electric beater and mixed the sugar/oil until it was well combined (at least 2 minutes).
They were tasty, but not pretty to look at. I’ll give it one more try with more flour next time. I like my cookies to have more structure.
Holy crap, these are amazing! THANK YOU. I was kind of nervous to try them due to mixed reviews here, but I had no problems whatsoever! I made sure to mix the oil/sugar/tapioca mixture for 3 minutes until, as you said, it looked like smooth caramel. I used 1 c. whole wheat pastry flour + 1/2 c. unbleached, scaled back on the oil by about 2 Tbsp. (didn’t replace it with anything), and added about 1/4 tsp. almond extract. Other than that, followed exactly. I think the chocolate chip amount should be more like 1/2 c. instead of 3/4, but these are soooo perfect I feel nitpicky saying that. I bought tapioca flour just for this recipe & I definitely don’t regret it!!!
These are the crispy chewy caramelicious ccc I have been searching for! Added 3 extra tbsp flour, as I’m a spoon and level gal and the consistency of the dough was perfect. Cookies came out exactly as I wanted them. Thank You Isa!!! And welcome to Portland 🙂
I made these and subbed cornstarch for the tapioca. They were delicious! Now I’m going to figure out a way to sub some oatmeal instead of flour for oatmeal chocolate chip cookies.
Love these cookies! They turned out perfectly. Thank you!
OMG I love you. Thank you for such a great recipe. I just made these for my daughter who is allergic to dairy/eggs/nuts and they are the best choco chip cookie recipe I have tried. LOVE THEM!
I just wanted to add how I’ve done w/ this.
The first 2 times I did this I made them normally, with the long oil sugar beating times and then added the flour, usually adding a half cup extra flour to the something stiff like I was expecting. It seemed baking took a bit longer too. They had a bit of a crystally sugar crunch the second time because I used some sucanat instead of turbinado, but I might not do that again because I’m not sure the chemical structure is right for the reaction.
Anyway, The third time my gf was in charge and she did it different but they were still awesome. We did the carmelly part the same, and only used the proper recipe amount, and mixed it with the mixer a long long time til the dough was super smooth (I only mixed til it seemed all incorporated and til i was done adding flour previously). These ones were nice and soft and fluffy and somehow smooth. All is good either way. The trick though, since the dough was so sticky was to put flour on your hands when you roll the ball. So probably extra flour was incorporated but it was at a different point.
OMG these are amazing! I haven’t made cookies in a long time, and here’s what I found with this recipe. #1 – super easy! #2 – I used soy milk and cornstarch with no problems. #3 – The first batch I made way too big, so it only made about 10 and they all ran together and were thin and slightly doughey. I still ate 3 🙂 So, I made another batch and added more flour and that really helped. I only ate one; gotta save them for my coworker’s bday tomorrow. I used to be vegan (now I am veg) and these cookies are seriously making me consider converting back. It IS possible to have good stuff without supporting the dairy industry.
On my second try, these came out great, and were delicious! I was so glad, because I love how easy these are, and that they’re margarine free. I’d tried the Homestyle CCCs from Dreena’s cookbook, but some of my tasters didn’t like the maple syrup taste (I didn’t mind, but others did.) I was super excited to see Isa’s recipe. My non-vegan coworkers have given them the thumbs-up.
I subbed cornstarch for the tapioca flour, and used a bit less oil (probably 2-3 Tbsp less). I scooped & leveled my flour (it was very settled flour). I’d agree that the batter isn’t very stiff. I baked some of them 9 minutes, some 10, and they were nicely done, but not as toasty looking as those in Isa’s photo. I’ll have to try cooking my next batch a bit longer next time because the BF likes toasty cookies best.
(My first try with this recipe didn’t work out, though. I used tapioca flour, poured the full amount of oil, and used my standing mixer to mix the “caramel.” I don’t know if it was my mixer, my flour, my tapioca, or what, but my cookies were oily and they never cooked through. I even tried adding a ton more flour, but then they just got sort of dense and tough, and had a taste.)
I forgot to say that I also added a scant 1/4 tsp of blackstrap molasses, just because we like that extra molasses-y flavor.
beautiful:) i would have to say these cookies are the best cookies i have ever had. i recently started following your blog, because im in love with your cook book, and had to try this recipe! i brought a few to school and all my friends are asking for the recipe! thanks for the worlds best cookie recipe:)
I just made these!!! They are soooo good!!!!!!!
I added Flax Seed instead of tapioca flour and substituted a little bit of Coconut Milk for 1/2 or 1/3 c. of oil (does that make sense)?
Anyhow, they were SO DELICIOUS.
I think I’ll try them next time with whole wheat flour, but I’m keeping the coconut milk. Great recipe!
I just made these this weekend. Finally, a vegan chocalate chip cookie worthy to be called a chocalate chip cookie.
thanks!
SO GOOD I am going to have to bring them to work tomorrow so I don’t eat the whole batch myself. I used cornstarch instead of tapioca. Used half of the oil and subbed applesauce for the rest. I also replaced 1/2 cup of the flour for rolled oats – super delicious!
these are absolutely the worst thing that could ever happen to my waistline.
SERIOUSLY, I made them yesterday to send to my mom for her birthday and only sent her half the batch because they were so good that I had to keep some for myself! That may make me a bad daughter, but these are PRECISELY what I’ve been looking for! A chewy, melty, gooey on the inside, crispy on the outside, perfectly golden chocolate chip cookie. I’m obsessed.
Oh.My.God. These are SO good. They fabulously unhealthy and just what I don’t need….but MAN ARE THEY WHAT I WANT! They came out of the oven about 3 minutes ago and I’ve already eaten about 5 cookies worth of dough and 3 cooked ones. MMM! Delicious.
These were amazing! I used half wheat flour and half white, and they are great. Thanks as always Isa!
These were soooooo good! Moist and chewy.
I used Dark Chocolate Chunks and boy, they were irresistible! Great with a tall glass of soy milk! Yum!
Mmmm, super yum. I would add for any folks at high elevations (like me, w00t Albuquerque, NM) … I had great success with baking at 420 degrees for 9 minutes.
hells yeah for these cookies! all my cookies end up crumbly but these were perfect texture and taste i couldn’t help but inhale them. gave them to a couple foo’s who didn’t know what a vegan was and they asked for more to take home. victory!
Wow, these are delicious! The best vegan choc chip cookies I’ve had yet. I also made a chocolate-free cookie for my dog (she injured her paw and I wanted to cheer her up), and she gives it her stamp of approval. 🙂