These chocolate chip cookies are perfect for a number of reasons. They have the ideal ratio of chewy centre to crunchy edge. They taste rich and buttery even though they’re vegan. They’re super quick and fun to make. And, they contain only simple, easy to find ingredients. All this makes these cookies my number one go-to treat to make for family, friends, or myself!
Perfect chocolate chip cookies
Makes: around 20, depending on size
- 140 g (1 cup) brown sugar
- 120 ml (1/2 cup) flavourless vegetable oil (e.g. rapeseed)
- 60 ml (1/4 cup) non-dairy milk (also works with water)
- 1 tbsp vanilla extract
- 240 g (2 cups) plain flour
- 1 tsp bicarbonate of soda (baking soda)
- 1 tsp baking powder
- 1/2 tsp salt
- 150g (7/8 cup) chocolate chips (many brands are vegan, or chop up a bar of dark chocolate)
- Preheat the oven to 180 C or 350 F.
- Mix together sugar, oil, milk, and vanilla in a large bowl.
- In a separate bowl, whisk flour, bicarbonate of soda, baking powder, and salt.
- Combine the dry ingredients into the wet ingredients.
- Mix in the chocolate chips.
- Drop large spoonfuls of batter onto a non-stick baking tray and flatten a little. If the chips don’t stick to the batter and fall out, just smoosh them back in.
- Bake for about 8 minutes, until lightly browned on the edges.
- Eat them warm straight out of the oven or wait a little, as I think the texture improves when they cool. You can also freeze them in an airtight container or food bag, and defrost to enjoy another time.
How many EA Tasty Spoons does it get?
- No animal products.
- As far as I’m aware, none of the ingredients are particularly harmful for the environment.
- All of the ingredients are pretty cheap, so long as you avoid fancy vanilla extract or expensive chocolate.
- Not healthy. Contains a lot of sugar and refined carbohydrate. If you’re looking for something healthier to fulfil a cookie craving, check out these banana breakfast cookies.
- Really delicious. It’s so easy to make a lot of people happy by baking up a batch of these!