Today I’m sharing a recipe for the best chocolate chip cookies EVER-and they’re vegan! Recently I posted my favorite go-to vegan chocolate chip cookie recipe. Those are the chocolate chip cookies I make most often. They’re perfect when I just want to whip up a quick batch of cookies, or when I want to make a big batch of cookie dough to freeze (you can find out how I freeze my cookie dough here). They’re so easy to make and I pretty much always have all of the ingredients on hand.
These cookies are the upgraded, supercharged version of those. Like their much cooler, much hotter cousin if you will. I don’t want to brag, but several people have told me that these are the BEST CHOCOLATE CHIP COOKIES THEY’VE EVER HAD. They’re the perfect cookies to make for a special occasion, someone’s birthday (it has to be some you REALLY like), or if you really want to impress someone.
I don’t make these cookies that often for two reasons:
- They take a little bit longer to make
- I would gain like 500 lbs. because I would eat them all
You have to use cold butter (which of course takes longer), and you have to use a mixer and two types of flour. That’s probably not even a big deal for most people, but I try to avoid making things that create extra dishes or recipes that are more than like 5 steps. Even though these cookies are a little more work, they’re SO worth it.
I originally found the Levain Bakery Chocolate Chip Walnut Cookies on Pinterest, and I KNEW I HAD to make them. We didn’t have any cake flour so I sent my husband to the store late one night. Tip: It was by the cake mix, not near the other flour. I vegan-ized the recipe, and I didn’t use any nuts because Gray’s allergic. I was nervous that the vegan recipe might not come out good, and I was right. They weren’t good-they were AMAZING.
Since then, I try to reserve these cookies for holidays or special occasions. Every time I make these, I get SO many compliments and people cannot believe that they’re vegan. The recipe only makes 8 very large cookies, so if I’m making them for a larger group of people I double the recipe.
Before making these cookies, make sure that you have cake flour on hand. It’s usually in a red box that’s similar to a cake mix box. The brand I use can be found here. Another thing that is unique about these cookies, is that they’re baked at 400 degrees instead of 350. This ensures that the outside is baked while the center remains gooey and delicious. I typically use a cookie scoop, but these cookies aren’t supposed to be perfectly shaped. I pretty much just get a large scoop of cookie dough, make it resemble a circle and drop it onto the cookie sheet (super technical, I know).
As with all chocolate chip cookie recipes, make sure that you don’t over bake. These particular cookies are done when the top is golden. Also, these cookies are going to look and smell extremely good when they’re fresh out of the oven. Make sure that you let them cool for at least 15 minutes before trying them, otherwise they’ll basically fall apart.
That’s about it! If you’re looking for some amazing cookies to make, or you want to impress someone these are perfect!