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
Ingredients
- 1/2 cup brown sugar
- 1/4 cup 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
Instructions
- 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.
“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.
kiedy interakcji z rówieśnikami wreszcie , są stają niespokojne z powodu oddzielone ?
od jego komputer osobisty
I do not even know how I ended up here, but I thought this post was great.
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famous blogger if you aren’t already 😉 Cheers!
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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.
[…] Directions and ingredients can be found on the creators blog here. […]
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.
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…
Could I use gluten free all purpose flour? Or will that change the whole thing?
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is that 1/2 of a cup of brown sugar? And 1/4 of a cup od white sugar?
Ghirardelli semi sweet chips contain no milk they are vegan choc chips
Amazing cookies, have cooked some myself and simply cannot get enough of them. Yummy.
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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.
[…] used this vegan chocolate chip cookie recipe from The Post Punk Kitchen. This is our favorite cookie recipe! The only ingredient you’ll […]
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!
Amazing. So good. These are my go-to cookies. The recipe never fails. 🙂 XO
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
[…] 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 … […]
[…] 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 […]
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.
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I don’t have tapioca flour. Is there something I can use instead?
[…] 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. […]
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.
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…
These look AMAZING! I can’t wait to try them!
P.s love your other recipes!
I love how simple these recipes are! Even an eight year old could make them. I would know, because I’m eight!!!!!!
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
can i use corn starch instead of tapioca four?
Someone else in the comments used corn starch instead of tapioca and they said that it came out fine.
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?
I have the same issue!
This happened to me too. I added around 3/4 cup flour and could roll it into balls, and they turned out great.
I had the same issue, thanks for the tip, I will try that next time!
[…] Isa Chandra: a simple, soft cookie with basic flavor […]
[…] 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. […]
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.
[…] Vegan Chocolate Chip Cookies (from the Post Punk Kitchen) […]
This has been my go to cookie recipe for over 10 years. You’re practically family. I love you.
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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.
Donna, that happened to me too. I thought it was because I doubled the recipe.
These cookies were wonderful. I left mine in a little long and they were still delicious.
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This is my GO-TO recipe!! However, after the first time when they were runny, I have reduced the oil to 1/3 c and ever since they come out perfect every time. I once used the amount of oil as stated in the recipe and I had to add a lot more flour to get a stiff batter. They still worked great, but the flavor is better with reduced oil rather than added flour. I’m surprised more commenters don’t mention this.
I just tried to make these cookies. I wanted lots so I doubled the recipe. My dough was very runny and I had to end up adding another cup of flour and it still didn’t seem as thick as chocolate chip cookie dough usually is.
Years later, and this is STILL my go-to chocolate chip cookie recipe! Why try another recipe when I already KNOW these are delicious and loved by everyone I know!
Notes: I agree that the batter is definitely not so thick at the end as to require you to work the chips in by hand. Also, I generally sub with cornstarch with no problem.
Thanks for a wonderful recipe, Isa!