The Hamptons Vegan

Living the Vegan Lifestyle

The Best Classic Chocolate Chip Cookie

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The Classic Chocolate Chip Cookie. Ahhhh.

Just those words can make your mouth water if you’re a lover of the chocolate chip cookie the way our family is.

Because it’s all about the brown sugar and the rich gooey melted chocolate. And the slightly crispy outside with the soft lush center. So, hand’s down, it’s one of the most satisfyingly delicious cookies ever created if you ask us!

And wouldn’t you know it, we made a business around our favorite cookie a while back, too! Oh yes, we love it that much!

And although we’ve taken a break from our cookie business, we’d like to share this secret recipe with you. (Because we’re all about sharing the love of vegan food.)

Chocolate Chip Cookie Memories

So, our chocolate chip cookie love goes way back. And I’ve mailed this sweet treat to Buffalo New York, New York City, Central Florida, Spokane Washington, Southern California, and Austin, Texas.

Also, I’ve made them in mini form, tart pan size, and even 100 teeny tiny cookies for the 100th day of school celebration.

Here’s one in a heart-shaped pan:

…With a chocolate cookie heart inside that Alecia made!!

And look! Here’s our big 5-ounce size from Ma’s Cookie Cartel:

(the cookie with a heart!)

No big surprise, this year I also decorated my son’s cake with chocolate chip cookies! Here is the cake recipe I used, too! And this simple frosting is the perfect topper!

chocolate chip cookie cake

We’ve incorporated our favorite cookie into birthday celebrations, holiday parties, and gifting.

So, as you may suspect, our favorite classic chocolate chip mixing bowl comes out on snow days, summer vacations, sleepovers, welcome home events, and many, many “just because” moments, as well.

The business of vegan cookies

However, after switching to a vegan way of living, the thought of how to create a similar-tasting cookie, to what we were accustomed to seemed daunting.

But it turns out, it wasn’t complicated at all! Because just a substitute for butter and eggs was really all that was necessary. Also, make sure the chocolate chips are dairy-free too.

So you should have no trouble finding the ingredients to make this anytime treat. And the aroma of these gems as they’re cooking is a heavenly treat as well!

Now let’s assemble the supplies, pop on a baking playlist, and whip up a batch of these beauties!

Yummy!

©the hamptons vegan 2017-2025 all rights reserved

Ma's Cookie Cartel Cookies
thehamptonsvegan

Classic Chocolate Chip Cookie

A Vegan Version of the old-fashioned classic chocolate chip cookie
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course: Dessert
Cuisine: vegan
Ingredients Method

Ingredients
  

  • 2 1/4 cups all purpose unbleached flour ( 306 grams)
  • 1 teaspoon baking soda (6 grams)
  • 1 teaspoon salt (6 grams)
  • 1 cup vegan butter (227 grams) or substitute vegan shortening or a combination of both
  • 1 cup brown sugar (220 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 2 Tablespoons ground flax seed (12 grams ground flax seed) mixed with 6 Tablespoons water (2.8 oz), set aside to gel for 5 minutes
  • 2 teaspoons vanilla (0.8 oz)
  • 3/4 cups chocolate chips (130 grams) or more if not using optional nuts
  • 3/4 cup chopped walnuts (90 grams) optional

Method
 

  1. Preheat oven to 375 F. Line a baking sheet with parchment paper.
  2. In a medium sized mixing bowl, whisk together flour, baking soda and salt.
  3. In a large sized mixing bowl, cream butter (or butter and shortening). Add brown and granulated sugar and beat very well. Then add in the ground flax mixture and vanilla and beat until light and well blended.
  4. Add flour mixture to large bowl of wet ingredients. Blend to incorporate alltogether.
  5. Add in chocolate chips and walnuts if using. Fold into batter.
  6. Drop by cookie scoop or about 2 tablespoons per cookie onto parchment lined baking sheet.
  7. Bake approximately 8-10 minutes. Remove from oven and place baking sheet of cookies onto a cooling rack for about 3 minutes, then transfer off baking sheet to cooling rack to finish cooling. Store in air tight container.

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