The Ultimate Guide to Making Easy & Delicious Vegan New York Times Chocolate Chip Cookies
As a passionate baker always on the lookout for the next great treat, I simply couldn’t resist the allure of a new chocolate chip cookie recipe. My latest obsession led me to the New York Times Vegan Chocolate Chip Cookies, and I’m thrilled to report: they are absolutely incredible! These aren’t just any vegan cookies; they capture the essence of a classic chocolate chip cookie while being entirely plant-based and surprisingly straightforward to make. What makes them truly stand out is their simplicity, especially when compared to other popular versions like the original New York Times Chocolate Chip Cookies. This recipe calls for just one type of flour, requires no electric mixer, and because there are no eggs, it halves with remarkable ease, making it perfect for small batches or individual cravings.
Much like the iconic Jacques Torres recipe that inspired many variations, these giant vegan chocolate chip cookies have quickly become a staple in my baking repertoire. Their impressive size and delightful texture make them exceptionally well-suited for bake sales or charity events, as they are not only visually appealing but also easy to wrap and transport. I often prepare a batch of traditional cookies alongside a smaller batch of these vegan alternatives to ensure there’s a delicious option for everyone. They offer a wonderfully inclusive treat that doesn’t compromise on flavor or satisfaction, proving that vegan baking can be just as decadent and enjoyable as its conventional counterparts.
Choosing the Best Vegan Butter for Your Cookies
The quality of your vegan butter is paramount to the success of these cookies, significantly influencing both their flavor and texture. For a long time, my go-to was Country Crock Plant Butter, specifically the almond oil variety, which offered a fantastic consistency and taste. However, after its unfortunate discontinuation, I embarked on a quest for a worthy replacement and happily discovered Miyoko’s Kitchen Cultured Vegan Butter. This brand is, in a word, fantastic. It truly delivers a richness and creaminess that closely mimics real dairy butter, elevating the overall taste of the cookies. Its slightly firmer consistency compared to tub margarines means you’ll need to allow it sufficient time to soften at room temperature if you’re mixing by hand. If you prefer using a handheld electric mixer, you can simply beat it until it achieves a creamy, light texture, which helps incorporate air and ensures a smoother dough. Experimenting with different vegan butters can yield varied results, but Miyoko’s has proven to be a reliable choice for achieving that desired buttery flavor and tender crumb.
Achieving Perfect Texture and Rich Flavor
One of the most appealing characteristics of these vegan chocolate chip cookies is their dense yet wonderfully soft texture. They emerge from the oven looking a little soft and, at times, slightly greasy, which is entirely normal for this type of cookie. The magic truly happens as they cool and set, transforming into their ideal chewy form. For those who, like us, prefer a less gooey cookie, I often speed up the cooling process by carefully transferring them to the freezer for a short period. This quick chill helps the cookies firm up faster and sets the chocolate without making them too hard. This step is crucial for achieving that perfect balance of a slightly crisp edge and a tender, chewy center.
The flavor profile of these cookies is distinct and delightfully complex. The combination of high-quality vegan butter, the earthy notes of flaxseed (which acts as an egg replacer and adds depth), and the subtle caramel undertones of coconut sugar creates a taste that is both familiar and uniquely unusual. Coconut sugar, in particular, contributes a nuanced sweetness that regular granulated sugar can’t quite replicate, adding a layer of sophisticated flavor. Furthermore, the strategic sprinkling of salt on top is not just for garnish; it plays a vital role in enhancing and balancing the sweetness of the chocolate and the sugars, making each bite truly special. While I used leftover pretzel salt for the batch pictured, any good quality sea salt or flake salt will do the trick, providing that perfect salty crunch that elevates the cookie experience.
The Secret to Irresistible Vegan Chocolate: Chips vs. Chunks
While these are affectionately called “chocolate chip cookies,” I firmly believe they achieve their highest potential when made with dairy-free chocolate chunks rather than standard chips. Chocolate chunks melt more unevenly, creating beautiful pools of rich, gooey chocolate throughout the cookie, which significantly enhances both the texture and visual appeal. The market for dairy-free chocolate has expanded wonderfully, offering a plethora of options. Many dark chocolate bars are naturally dairy-free, but it’s always essential to scrutinize the label, especially if you’re baking for individuals with severe dairy allergies or very strict vegan dietary requirements, as some products may have been processed on equipment shared with milk products. Resources like Peta’s guide to vegan chocolate can be incredibly helpful for identifying truly dairy-free options.
For an even more interesting and complex flavor profile, I highly recommend using a mix of different types of dairy-free chocolates. Combine semi-sweet chunks with a few bittersweet pieces, or even throw in some chopped dairy-free milk chocolate for varying levels of sweetness and cocoa intensity. This blend adds depth and keeps every bite exciting. Remember that the quality of your chocolate directly impacts the final taste of your cookies, so invest in good quality dairy-free options for the best results. The optional addition of untoasted walnuts, broken into pieces, also adds a lovely textural contrast and nutty flavor that complements the chocolate beautifully.
Why This Small Batch Recipe is Your New Go-To
One of the unsung heroes of this particular New York Times vegan cookie recipe is its adaptability to a small batch. Baking a full dozen cookies can sometimes feel overwhelming, leading to leftovers that might go stale or too much temptation! This recipe, however, is perfectly proportioned for when a sudden craving strikes, or you simply want a fresh, warm cookie without the commitment of a large batch. Making just four large cookies means you get that immediate satisfaction, and any remaining dough can be easily chilled or frozen for future indulgence. This small-batch approach minimizes waste and ensures that every cookie you bake is at its peak freshness, offering a personalized and convenient baking experience that fits seamlessly into any schedule.
Tips for Baking Perfect Vegan Chocolate Chip Cookies Every Time
- Ingredient Temperature: Ensure your vegan butter is at a true room temperature (soft but not melted) for optimal creaming with the sugars. This creates the right base for a tender cookie.
- Don’t Overmix: Once the flour mixture is added, mix just until combined. Overmixing can develop the gluten in the flour, leading to tougher cookies.
- The Chill Factor: While you can bake these immediately, chilling the dough for at least an hour (or even overnight) significantly enhances the flavor and results in a thicker, chewier cookie with less spread. The flavors deepen, and the texture becomes more complex.
- Cookie Scoot: As mentioned in the recipe, if your cookies spread unevenly, gently nudge their edges inward with a spatula or cookie cutter immediately after removing them from the oven. This creates perfectly round cookies.
- Watch Your Oven: Oven temperatures can vary. Keep a close eye on your cookies during the last few minutes of baking. They should be golden brown at the edges with a slightly softer center.
- Cooling is Key: Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack or eating. This allows them to finish setting and prevents them from breaking apart.
- Storage: Store baked cookies in an airtight container at room temperature for up to 3-4 days. You can also freeze baked cookies for up to 3 months; simply thaw at room temperature. Raw cookie dough can be refrigerated for up to 3 days or frozen for up to 2 months.
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Small Batch Vegan New York Times Chocolate Chip Cookies Recipe
Small Batch Vegan New York Times Chocolate Chip Cookies
Pin Recipe
Ingredients
- ¾ cup plus 2 tablespoons all-purpose flour (114 grams)
- ⅜ teaspoon kosher salt
- ¼ teaspoon baking soda
- 5 tablespoons vegan butter (Miyoko’s) (70 grams)
- ¼ cup sugar (50 grams)
- ¼ cup coconut sugar (40 grams)
- ½ tablespoon flaxseed meal mixed with 1 T. water
- ¾ teaspoons vanilla extract
- 6 ounces chocolate chips (170 grams)
- Handful of untoasted walnuts broken up
- Sea Salt or pretzel salt
Instructions
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Preheat the oven to 350°F (175°C) if you plan on baking right away.
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In a medium bowl, whisk together the all-purpose flour, kosher salt, and baking soda. Set this dry mixture aside.
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In a separate larger bowl, use a sturdy spoon or spatula to mash and blend together the softened vegan butter, granulated cane sugar, and coconut sugar until the mixture is uniform and creamy.
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In a small bowl, whisk the flaxseed meal with 1 tablespoon of water to create a “flax egg.” Let it sit for 5 minutes to thicken. Add the flax egg and vanilla extract to the wet ingredients and stir until well blended. Gradually incorporate the reserved flour mixture into the wet ingredients, mixing until just combined and no dry streaks remain. Finally, fold in the chocolate chips (or chunks) and the broken walnuts if using.
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Divide the cookie dough into 4 large, roughly equal mounds. Each mound should weigh a little more than 100 grams, but this measurement will depend on how generously you’ve added the chocolate.
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It’s baking time! Place the cookie dough mound(s) onto a baking sheet lined with parchment paper. Gently press each mound down to about ½ inch thick, as shown in the photos. Sprinkle the tops with a pinch of pretzel salt or sea salt. Bake for 18 to 21 minutes. In my oven, one cookie was perfectly done in about 19 minutes. If using chilled dough, it might require the full 21 minutes to bake through.
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For perfectly round cookies, when they are close to being ready (usually around the 15-minute mark), pull the baking sheet from the oven and use a round cookie cutter or the back of a spoon to gently nudge and “scoot” the edges of each cookie inward, forming a neat, circular shape.
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Allow the baked cookie(s) to cool on the baking sheet for at least 10-15 minutes to firm up. For those who prefer a firmer set chocolate, you can transfer them to the freezer for a short while after initial cooling. Always bring them back to room temperature before serving for the best flavor and texture.
Conclusion: Your New Favorite Vegan Cookie Awaits!
These Vegan New York Times Chocolate Chip Cookies are more than just a recipe; they are a testament to how delicious and accessible plant-based baking can be. Whether you’re a seasoned vegan baker, new to the plant-based lifestyle, or simply looking for an incredible eggless and dairy-free treat, this recipe delivers on all fronts. Its ease of preparation, combined with the rich flavor and satisfying texture, makes it an instant classic. So, gather your ingredients, follow these simple steps, and prepare to be amazed by a cookie that stands proudly among the best. Don’t forget to share your baking adventures and results in the comments below – happy baking!