These Homemade Chocolate Chip Cookies are everything you could ask for in a cookie. They’re soft, chewy, and filled with chocolate. Perfect for a snack, sweet treat, or a special occasion. Plus, is there anything better than the smell of freshly baked cookies? I think not!

❤️ Why You’ll Love Homemade Chocolate Chip Cookies

• Soft: These Chocolate Chip Cookies are so soft and chewy. They have the perfect texture!
• Quick: This recipe only takes you 25 minutes to whip up. This is a great recipe when you’re looking for a sweet treat or forgot about the school bake sale or potluck. 
• Adaptable: This cookie recipe can be made plant-based, but won’t fall short in flavor. 

🍲 Ingredients

Butter: If you are vegan you can use plant-based butter, but if you aren’t, then totally directly swap in regular butter.

Chocolate: You can’t have homemade chocolate chip cookies without the chocolate chips! However, you can use dark chocolate, white chocolate, milk chocolate, or even just cut up your favorite chocolate bar.

👩‍🍳 How to Make Homemade Chocolate Chip Cookies

1. Preheat the oven to 350°F, and line 2 baking trays with parchment paper.

2. In a medium-sized bowl, combine flour, baking soda, and salt. Set aside.

3. In a large bowl, combine butter, sugars, and vanilla with a hand mixer on medium/high speed until light and pale in color.

4. One at a time, slowly mix in the egg and yolk until just combined.

5. Add the flour mixture and mix until well combined.

6. Fold in the mini chocolate chips.

7. Cover the bowl in plastic wrap and refrigerate for 30-45 minutes.

8. Scoop the dough into “ping-pong” size balls, approximately 2 tbsp worth. 

9. Roll the cookie dough balls out with your hand, until smooth. 

10. Add extra chocolate chips to the top of the cookie dough balls. 

11. Evenly space the cookie dough 2-3 inches apart onto the baking trays. 

12. Bake for 11 minutes, until slightly golden on the edges.

Advertisements

13. Allow to cool on the baking trays for 5 minutes, then transfer to a wire rack.

🪄 Tips and Tricks

• Make This Gluten-Free: Use 1 ½ cups of a 1:1 gluten-free flour blend instead of 1 ¾ cups all-purpose flour. Add an extra  1 tsp of vanilla. Do not overmix.
• Cookie Texture: Always use butter vs. margarine and make sure to cream the butter with sugar. Trust me here. Also, substituting types of sugars can change your consistency, so stick to the recipe. Lastly, fold the flour versus blending or mixing it, then chill your dough before baking if you have the time (anywhere from 4-24 hours).
• Add Ingredients: You can add so much more than just chocolate chips to this recipe. Add chopped nuts, dried fruit, or whatever you like stuffed inside your cookies.

👝 How to Store Leftovers

Store cookies at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve. 

 🤔 Common Questions

🗒 Other Cookie Recipes You’ll Love

• Double Chocolate Protein Cookies
• Healthy Breakfast Cookies
• The Best Chewy SunButter Cookies
• Vegan Sugar Cookies Recipe

Homemade Chocolate Chip Cookies

5 from 2 votes

These soft, chewy, and delicious homemade chocolate chip cookies recipe is so perfect. A vegan version of a classic cookie you’ll love.

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Save Recipe Saved!

Prep Time 15 minutes mins

Cook Time 11 minutes mins

Total Time 26 minutes mins

Course Vegetarian

Cuisine Baked Goods

Servings 20 -22

Calories 140 kcal

Ingredients

  

1x2x3x

• ¾ cup butter or earth balance
• ¾ cup brown sugar
• ½ cup sugar
• 1 egg
• 1 egg yolk
• 1 ½ tbsp vanilla
• 1 ¾ cup all-purpose flour
• ¾ tsp baking soda
• 1 tsp salt
• 1 cup mini dark chocolate chips

Shop Ingredients on Jupiter

Instructions

 

• Preheat the oven to 350F, and line 2 baking trays with parchment paper.
• In a medium-sized bowl, combine flour, baking soda, and salt. Set aside.
• In a large bowl, combine butter, sugars, and vanilla, with a hand mixer on medium/high speed until light and pale in color.
• One at a time, slowly mix in the egg and yolk, until just combined.
• Add the flour mixture and mix until well combined.
• Fold in the mini chocolate chips. 
• Cover the bowl in plastic wrap and refrigerate for 30-45 minutes.
• Scoop the dough into “ping-pong” size balls, approximately 2 tbsp worth. 
• Roll the cookie dough balls out with your hand, until smooth. 
• Add extra chocolate chips to the top of the cookie dough balls. 
• Evenly space the cookie dough 2-3 inches apart onto the baking trays. 
• Bake for 11 minutes, until slightly golden on the edges.
• Allow to cool on the baking trays for 5 minutes, then transferring to a wire rack.
• Enjoy!!

Video

Notes

Replace butter with earth balance. 

Replace mini dark chocolate chips with your favorite chocolate bar chopped.

Use 1 ½ cups of a 1:1 gluten-free flour blend instead of 1 ¾ cup all-purpose flour. Add an extra  1 tsp of vanilla. Do not over mix. 

Add flaky salt on top of cookies after baking if desired!

Store cookies at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve. 

Serve with your favorite milk or plant-based milk- adding vanilla for an extra touch!

Have fun with it!

Nutrition

Serving: 21 | Calories: 140kcal | Carbohydrates: 20.3g | Protein: 1.5g | Fat: 5.9g | Saturated Fat: 1.7g | Cholesterol: 16.9mg | Sodium: 204.1mg | Fiber: 0.4g | Sugar: 12.4g

Review This Recipe Let us know how it was!