• 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. Melissa Powers

    February 18, 2013 at 9:31 pm

    I blogged this recipe today. My daughter is the one who actually baked the cookies but I just had to point out that even after making a couple of mistakes due to distraction (and doubling the recipe) they came out amazing. These are the favorite cookies in our mixed household (i.e, omnivours and vegan) http://mixxiespantryraid.blogspot.com/2013/02/the-best-chocolate-chip-cookies-ever.html

    Reply
  2. Shawn

    March 10, 2013 at 1:55 am

    I made these tonight, and they were the first cookies that I have made since my husband and I have been trying out veganism. They were delicious. I made no substitutions and will make them again.

    Reply
  3. Jill

    March 11, 2013 at 1:31 am

    Something went very wrong for me,the only change I made was cornstarch instead of tapioca flour as recommended, but they spread too thin and are flat and greasy. I wonder if the pan really needs to be greased. Oy.

    Reply
  4. Kate

    March 19, 2013 at 9:36 pm

    I made these about two weeks ago and am having cravings for a second round! 🙂
    Last time I made these, it turned out to be two batches. The first batch I followed the directions (8 minutes but no more than 9) but they were so delicious that my friends and I got so carried away with how tasty they were that I completely forgot that the second batch was in the over- for a whopping 20 minutes! Get this- they didn’t even burn. However, they were as hard as a hockey puck, but still yummy none the less.

    Reply
  5. xgreenling

    April 13, 2013 at 7:20 am

    I’ve made these gluten-free just by substituting Bob’s Red Mill GF AP Baking Flour 1:1. The dough/batter is definitely much looser with the GF flour. The first time I made them I compensated by adding more flour until the dough was stiff enough to roll; they were a little dry – kind of a shortbread texture, almost. Leaving them a little gooier makes for more moist, chewy cookies. I still usually have to add a tablespoon or two more flour. They do spread a lot more with the GF flour, so the fact that the batter is too loose to roll isn’t a problem. They work just fine as drop cookies.

    Reply
  6. lucia

    April 14, 2013 at 3:56 am

    Just made these and love this recipe. I used cornstarch in place othe tapioca flour and flax milk. They are beautiful and delicious! Thank you!!

    Reply
  7. Sam

    April 16, 2013 at 3:43 am

    You’re my hero. As a new vegan who loves to bake, I was worried that I would never have “real” baked goods again. I just made these and LOVE them and can’t wait to try more recipes on this site.
    Even the finicky, non-vegan husband approves 😀

    Reply
    • IsaChandra

      April 16, 2013 at 6:20 pm

      Thanks!

      Reply
  8. Twisted soul

    April 18, 2013 at 10:56 am

    Looking forward to making them, anyone know where non-dairy choc chips are sold?

    Reply
    • IsaChandra

      April 18, 2013 at 5:17 pm

      Semi-sweet chips are often non-dairy, just read the label! Ghiradelli usually are, but not always depending on where they are packaged. For a sure-bet, try Whole Foods.

      Reply
  9. Jena

    April 23, 2013 at 6:31 am

    So, I tried to bake these for a vegan bake sale, followed the recipe exactly (except subbed cornstarch for tapioca flour) and they wouldn’t form. The dough never got hard enough to form into balls, so I had to spoon them out onto a cookie sheet. I kept them in the oven for well over 15 minutes, and they still turned out like cookie dough. Did I miss something? Is my browser not showing the recipe correctly? The only thing I can think of is it’s supposed to be 1 1/2 c brown sugar and 1 1/4 c sugar instead of just 1/2 c and 1/4 c… but I’d hate to waste all those ingredients if those turn out disastrous as well. Help please!!

    Reply
  10. Coila

    May 14, 2013 at 8:00 pm

    1/2 brown sugar
    1/4 white sugar

    means

    1/2 cup brown sugar
    1/4 cup white sugar

    Reply
  11. Coila

    May 14, 2013 at 8:02 pm

    Also, thanks again for making it easier to be vegan and easier to show people that “vegan food” != “tasteless/gross” 😀

    Reply
  12. laura

    May 14, 2013 at 11:19 pm

    urgh i fudged up the recipe. the batter came out more like cake batter than cookie batter. i’m sad now.

    Reply
  13. Anne

    July 4, 2013 at 5:12 am

    These come out a bit too oily for me too, and a bit too underbaked in the middle. What I found works great for me is leaving them on a paper towel overnight, after they’ve cooled. In the morning the towel has soaked up the excess oil and they’ve firmed up a bit.

    Reply
    • IsaChandra

      July 4, 2013 at 3:07 pm

      Use 1/2 cup oil instead.

      Reply
  14. angelica

    August 10, 2013 at 1:58 am

    Oooooweeeee! This is sure to warm this little hearth of mine. Best of all, the kids will be coming up this weekend with their paps and noddys, which should make this truly one to celebrate. Vegans win again. FIENDS!

    Pop says my vegan porridge doubles as caulking material…teehee

    Reply
  15. Skye

    September 28, 2013 at 9:20 pm

    Made these about 30 minutes ago!
    They are so delicious but they spread a LOT more thatn i expected them too. My dough was a bit moist so maybe i should have added some more flour to it and that could have been the factor, also i felt like while i was forming them that the dough was a bit oily? My chocolate chips weren’t mixing in how normal cookies do, they seemed to have an olily cover and fall out. Has anyone else ran into this problem? Im guessing the way to fix it would just to add some more flour next time.

    But other than that they don’t even taste like vegan cookies! Im going to give them to my friends to try without telling them they are vegan (hehe) and see what they think.
    Thanks for the wonderful recipe!

    Reply
  16. Kelly

    October 20, 2013 at 9:27 pm

    Holy Crap Balls.

    Reply
  17. Christina Blue

    November 19, 2013 at 7:32 pm

    I made these last night following the recipe to a T and much like what most people said, my cookies came out a bit on the oily side. I had a feeling they would since the batter did seem more moist than it should, and I had to spoon them out instead of roll them. They still came out good and some people may actually prefer their cookies on the dough-y side (my boyfriend loved them) but with new recipes I always make a test batch when it comes to baking. This morning, I made them again following the recipe almost exactly again, except this time I only used 1/3 cup oil instead of 2/3 and I baked them for 10 minutes instead of 9 but I watched them every second after 8 minutes. They came out PERFECT and almost exactly like the picture. Very pleased with this recipe as it is very easy and quick!

    Reply
  18. maya

    December 4, 2013 at 6:15 pm

    What is the purpose of the tapioca flour? can i put something else instead?

    Reply
  19. Mardhavi Rodrigo

    December 8, 2013 at 1:14 am

    I really appreciate you creating palm-oil free baking recipes. Orangutans and conscious vegans worldwide THANK YOU!

    Reply
  20. Stephanie

    December 9, 2013 at 7:29 pm

    So my dough came out kind of runny and the cookies fell apart because they were so thin. suggestions?

    Reply
  21. Sherry

    December 23, 2013 at 12:34 am

    These were great, thanks!

    Reply
  22. AMY

    December 23, 2013 at 1:07 am

    I would like to make these, but with pumpkin as well. Would you suggest I alter any of the measurements or ingredients?

    Reply
  23. Camisas Ralph Lauren Baratas

    January 10, 2014 at 12:56 am

    Does your blog have a contact page? I’m having trouble locating it but, I’d
    like to shoot you an email. I’ve got some ideas for your blog you might be
    interested in hearing. Either way, great website and I look forward to seeing it develop
    over time.

    Reply
  24. Mallory

    February 6, 2014 at 2:44 pm

    These are hands down, the BEST cookies I’ve ever eaten/made. I really want to send some to my sister in Virginia (I live in Texas). Whenever I make them, they’re gone immediately so I have no idea how long they last… will they make it on a 3-4 mailing adventure?

    Reply
  25. Lisa

    February 24, 2014 at 3:44 pm

    mine turned out perfectly! i used robin hood, unbleached all purpose flour and chocolate almond milk! also added chopped hazelnuts, caramel chips and coconut flakes! the rest stayed the same! thanks for the recipe!

    Reply
  26. Amber M

    February 26, 2014 at 5:56 pm

    These are so amazing! I’ve made so many of your recipes over the years and they are always great, thank you!!!

    Reply
  27. Coahuila Garden

    March 13, 2014 at 2:43 pm

    I made these yesterday, and I am so grateful that you gave us this recipe, Isa Chandra. The only modifications I made were to put in 1/3c brown sugar, and to create 9 gigantic cookies which took about 13 minutes to bake. They were rich and delicious, and came together in no time. Thanks so much for putting together a recipe for us that’s really simple to make and lovely to eat. Peace out!

    Reply
  28. Rachel

    March 20, 2014 at 1:20 pm

    Any suggestion on making this into a chocholate chip cookie cake?

    Reply
  29. Nannette

    March 23, 2014 at 9:53 pm

    I had the greasy oozy not cooking problem with my first pan, but he second pan turned out just right. I did the recipe as written. Maybe there could be a note to rest the dough for us beginners?
    Oh how I love being able to share the dough with my kiddo and not a tinge of worry though! And they are yummy, thanks.

    Reply
  30. Amanda

    April 25, 2014 at 7:12 am

    Awesome recipe, thanks! Made a version with only 1/2 cup chocolate chips an added 1/2 cup shredded coconut and 1Tbsp ground ginger, they came out great. I wanted to bake for a crowd with a variety of dietary preferences and this recipie let me be really flexible.

    Reply
  31. Sydni

    May 8, 2014 at 2:42 pm

    I had been CRAVING chocolate chip cookies since I went vegan, and I finally tried this recipe! I made another recipe from another website that turned out terribly last week, but this one was great. I used coconut oil, and yes, it was too oily. But after I added a bit more flour, they turned out fantastic (especially with a glass of almond milk)!

    Next time, I’ll use half the oil, and maybe I’ll try another time with peanut butter instead of oil. Thank you for my current sugar high!

    Reply
  32. Fiona A. Samuels

    May 9, 2014 at 12:17 am

    Was Just studying throughout . I like your ideas. Do announce considerably more of this subject ok. Many thanks

    Reply
  33. Rachel V. Hansen

    May 9, 2014 at 4:56 am

    I notice there are many junk on this blog site. Will you be going to clean it up. Probably I may help to undertake?

    Reply
  34. Katie

    May 17, 2014 at 10:01 pm

    I just made these and they turned out delicious! However, the dough was quite runny before I put them in the oven. I added a few extra tablespoons of flour to thicken up the dough, and that seemed to work just fine. I also used potato starch instead of tapioca flour, and that also worked well! Yumm!

    Reply
  35. Tracy Warner

    July 5, 2014 at 6:53 pm

    These cookies turned out beautifully. I didn’t have enough canola oil so I had to use 1/3 cup canola and 1/3 cup soy free earth balance. I also subbed the tapioca out for arrow root.

    For those that had oily cookies that spread too much – I always refrigerate or freeze my chocolate chip cookies for about 10 minutes so they are very cold when they enter the oven. Helps prevent overspreading a lot!!

    Reply
« Older Comments
Newer Comments »

Trackbacks

  1. Vegan Chocolate Chip Cookies | Veg Bon Vivant says:
    March 18, 2013 at 1:11 pm

    […] any butter/margarine substitute, so I took a crack at an Earth Balance free recipe posted on the Post Punk Kitchen instead. I was not disappointed. The texture was a little crazy, but not in a bad way. The tops of […]

    Reply
  2. Cookies com gotas de Chocolate | Sweet & Freedom says:
    May 11, 2013 at 8:38 pm

    […] A receita original utiliza manteiga como um dos seus ingredientes e por muito tempo procurei uma receita totalmente vegana que funcionasse. Várias e várias fornadas foram pro lixo, até que eu encontrei uma receita no Post Punk Kitchen. […]

    Reply
  3. Raw Strawberry Cake | baboonreviews says:
    May 15, 2013 at 1:34 am

    […] (Chai snickerdoodles are maybe my favourite cookie; and I just whipped up a batch of vegan chocolate chip cookies which are a contender for the title). Last weekend I attempted a raw strawberry […]

    Reply
  4. easy chocolate chip cookies | robgeleen.com easy chocolate chip cookies | says:
    May 22, 2013 at 2:43 am

    […] call these the easy chocolate chip cookies. They are great-tasting, quick, vegan cookies from the Post Punk Kitchen. I do have another (more difficult and time-consuming) recipe that I slightly prefer but if you […]

    Reply
  5. Chocolate Chip Cookies (vegan) | Darth Vegan says:
    May 30, 2013 at 7:30 am

    […] Note:  This recipe is adapted from The PPK […]

    Reply
  6. Home Is Where The Sweet Red Pepper Tart Is | Oh My Potluck! says:
    July 20, 2013 at 5:07 pm

    […] combination of The PPK and Dipps […]

    Reply
  7. The Best Vegan Carob Chip Cookies! :: Handmade Homelife says:
    August 2, 2013 at 12:32 pm

    […] to give up so I gave it another try and …SUCCESS! The recipe is from The Post Punk Kitchen (recipe here). I substituted carob chips for the chocolate chips and they tasted amazing. They also look pretty […]

    Reply
  8. » VeganMoFo: Man On the Moon Don’t Eat Off The Sidewalk! says:
    September 5, 2013 at 4:16 am

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

    Reply
  9. Vegan Recipe of the Week – Chocolate Chip Cookies | A Vegan in Progress says:
    September 22, 2013 at 5:40 pm

    […] These cookies are actually quite simple to make and come out very soft and puffy rather than other cookie recipes that come out crispy and flat.  They were very tasty as well – try them out! […]

    Reply
  10. The Cake Cookies | Everything A La Mode says:
    September 25, 2013 at 11:54 am

    […] vegan chocolate chip cookie recipe I used is this one here. This is my favourite recipe of all times! I used Betty Crocker’s Party Rainbow Chip cake mix […]

    Reply
  11. Weekly Love | WORKING OUT & EATING IN says:
    September 27, 2013 at 11:31 am

    […] how to freeze cookie dough. That would be perfect for me since I can easily eat an entire pan of these chocolate chip cookies from PPK. Now I can just bake a couple at a […]

    Reply
  12. Holiday Blogging Ideas! | Vida Vegan Headquarters says:
    March 29, 2014 at 12:57 am

    […] picnics with chocolate chip cookies and mugs of mulled cider or peppermint candy cane vodka-infused hot […]

    Reply
  13. Roundup: Easy, soy-free vegan recipes - Fit for the Journey says:
    March 29, 2014 at 9:25 am

    […] Chocolate Chip Cookies – hands-down, the best chocolate chip cookie recipe in the world. It’s dangerously good. […]

    Reply
  14. Vegan Chocolate Chip Ice Cream Sandwiches - Brown Sugar says:
    April 3, 2014 at 1:32 am

    […] Chocolate Chip Cookie recipe adapted from http://www.theppk.com […]

    Reply
  15. My highlights: weeks 14 & 15 | Hungry Hungry Hippie says:
    April 20, 2014 at 2:35 pm

    […] baking them so they made mega saucer cookies.  Super soft and chewy and perfect.  I adapted from this recipe, so there’s a […]

    Reply

Leave a Reply 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