Developing a vegan chocolate chip cookie that hits all the marks was no easy feat. We were on a mission to create a crispy-edged and chewy cookie that would be irrefutably delicious. The result is a recipe you’ll turn to over and over—even if you’re not vegan.
Here’s how we did it: We swapped traditional butter for a combination of neutral oil (such as avocado or grapeseed) and olive oil to lend subtle floral notes without being overpowering. Baking with oil also results in a cookie that stays soft and moist for several days. Some vegans avoid refined sugars due to the processing technique, so this recipe calls for organic white sugar (sometimes labeled raw cane sugar) and organic dark brown sugar. You can use standard commercial sugars in their place if desired.
There is one rather unexpected ingredient—Coca-Cola. That might seem strange, but it’s rooted in culinary merit. The soda gives the cookies a rich caramel-like flavor that deepens the brown sugar notes and adds a welcome complexity. (Coca-Cola is also free of animal products.) While highly encouraged, you can swap it out for water and still end up with a delightful cookie.
Per usual, we prefer a chopped bar of chocolate over chips for optimal gooey pools. Use any dark chocolate bar of your choosing, depending on your diet; just note that some brands use dairy products. For those looking to use a vegan chocolate bar, we prefer Scharffen Berger semisweet for its balanced taste.
What you’ll need
Medium #40 Cookie Scoop
$20 $19 At Amazon
Rimmed Baking Sheet
$32 At Amazon
Whisk
$14 At Amazon
Spatula
$13 At Amazon
Recipe information
Total Time
40 minutes
Yield
Makes about 27
Ingredients
Preparation
Step 1
Place racks in upper and lower thirds of oven; preheat to 350°. Whisk 1 cup (packed; 200 g) organic dark brown sugar, ⅓ cup (67 g) organic granulated sugar, ⅓ cup Coca-Cola or water, ⅓ cup extra-virgin olive oil, ⅓ cup neutral oil (such as avocado or grapeseed), and 1 Tbsp. vanilla bean paste or vanilla extract in a large bowl until sugar dissolves slightly, 30–60 seconds. Add 2¾ cups (344 g) all-purpose flour, 2 tsp. Diamond Crystal or 1¼ tsp. Morton Kosher salt, 1 tsp. baking powder, and 1 tsp. baking soda and stir with a rubber spatula until no pockets of dry flour remain. Add 6 oz. vegan semisweet chocolate, coarsely chopped, and stir to evenly distribute throughout dough.
Step 2
Using a #40 cookie scoop or 2 (heaping) Tbsp., portion out dough and roll into smooth balls. (The chocolate chunks have a tendency to separate from the dough, so try your best to keep them tucked in. Washing your hands halfway through rolling the balls will help prevent sticking.) Place balls on 3 parchment-lined baking sheets (or 2 if that is all you’ve got), spacing about 2" apart (you should have about 9 cookies per sheet). Bake 2 sheets of cookies, rotating baking sheets top to bottom and front to back halfway through, until tops of cookies are puffy and cracked, 10–12 minutes. (Cookies will be very soft and appear almost undercooked. Do not be tempted to overbake.) Remove from oven and firmly tap baking sheets on counter once or twice to deflate cookies. Let cookies cool on baking sheets. Repeat with remaining baking sheet of cookies (or use a cool baking sheet lined with a fresh sheet of parchment if needed), baking on either rack.
Do Ahead: Dough can be made 3 days ahead; tightly cover and chill. Bake directly from fridge. Cookies can be baked 5 days ahead; store airtight at room temperature.
Editor’s note: Head this way for more vegan cookie recipes and other dairy-free desserts →
