Soft Chewy Vegan Chocolate Chip Cookies

5 from 2 votes

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 12

Chilling Time: 2

Total Time: 2 27

Servings: 24 cookies

Calories: 176kcal

Author: Kelly

Cost: $0.20 per cookie

These addictive vegan chocolate chip cookies are soft and chewy. The dough can be mixed in one bowl. Bake them as single cookies, or a giant cookie skillet.

Print Recipe

US Imperial (Cups) - Metric (Grams)

Equipment

2 half sheet pans (or 1 full sheet pan, or 4 quarter sheet pans)
Electric hand mixer or stand mixer

Ingredients

1 cup vegetable shortening eg. Crisco
½ cup brown sugar
½ cup white sugar
1 tsp vanilla extract
½ cup Homemade Vegan Yogurt
2 cups all purpose flour
½ tsp table salt or 3/4 tsp kosher salt
1 tsp baking soda
1 cup chocolate chips

Instructions

Cream shortening, sugars, and vanilla together on medium-high speed until light and fluffy, around 1 minute.
Beat in the yogurt or applesauce until well-combined.
Add flour, salt, and baking soda (no sifting required). Mix on low speed until just combined.
Fold in chocolate chips.
Cover and chill for at least two hours (see Note 1).
Shape cookie dough into balls, each weighing around 40g (about 2½ tablespoons) and place on a sheet of parchment paper 2 inches apart.
Flatten each ball to 1-inch thickness.
Bake at 350 °F for 12–14 minutes, or until tops are just beginning to brown. Cool fully before serving (see Note 2).

Notes

Important not to skip the chilling step. Chilling the cookie dough fully firms up the dough and makes it either to roll into balls without sticking to your hands. It also ensures that the cookies spread just the right amount when baking, and develop a nice chewy texture.
Just like it's important to chill the dough before baking, it's just as important to cool the cookies fully after baking. Fresh out of the oven, the cookies are very soft and have no structure, and the baking soda taste is quite prominent. They will taste much better once they have fully cooled.

Nutrition