I think it’s safe to say I’ve baked a few cookies in my lifetime…….
In fact, I feel like I’ve tried just about every flavor of cookie out there. Okay, maybe not quite, but there’s been a lot. All those cookies and yet I still can hardly imagine a more perfect cookie creation than a perfectly chewy, soft, sweet, chocolate chip cookie. These are definitely the most requested treat in my house and I don’t see the demand going down anytime soon.
The tricky part in making the perfect batch of these classic treats, is finding that sweet spot between too cakey and too lacey. Then there’s the ratio of chocolate to dough to think about and the kind of chocolate as well. Now everyone is going to have their own opinion about what a truly perfect cookie should be. For example, my mom has always preferred her cookies a little more on the lacey side. You know, like when the cookies are a little bit flatter and the edges get all candied. She also likes much less chocolate to dough ratio and for it to be extra dark.
As for my dad, haha, I don’t think he could care less about the dough as long as he can have a little tiny bit of it with his pile of chocolate. On the other hand, most everyone else I know likes a good medium on the chocolate amount and type. Along with that, I’d say the most popular style of dough is when it’s soft, but also thick.
Of course, even when you think you’ve got it down, you’re still going to have the few in the group that want milk chocolate chips, double chocolate cookies, or don’t even like chocolate at all! I sort of feel like the sanity of said people is so much in question that they should be seeking help and not worrying about cookies, you know?
At the end of the day it’s a matter of taste though. I think the most important thing is that cookies are a timeless favorite that’s meant to be shared. This recipe is nearly as close to perfect as it gets (in my humble opinion). Like I said though, you may like a totally different style of cookie altogether and that’s why I think it can never hurt to try a new recipe. Try this one out and see if it’s your cup of tea and if not you can always tweak the ingredients a bit and come up with your own version of perfection. Let me know what you think and what changes you made to make these your own.
The Best Vegan Chunky Chocolate Chip Cookies
Are there really words that can do justice to describe a perfect chocolate chip cookie?
- 3/4 cup 1 1/2 sticks Miyoko's "butter" or any dairy free butter, cut into pieces
- 3 tablespoons coconut cream *see note
- 3 tablespoons applesauce or pumpkin puree
- 1 cup brown sugar packed
- 1/2 cup organic granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 1/4 cups all purpose flour
- 1 1/2 cups dairy free semi-sweet chocolate chips or chopped chocolate
Pre-heat oven to 350 degrees F (180 C). Cream butter and sugars together in bowl of stand mixer (or with hand mixer). Scrape sides of bowl and add coconut cream and applesauce; beat until well combined. Add vanilla, soda, and salt. Add flour one cup at a time and beat after each addition but just until combined. (If you are using a hand mixer you may have to hand stir the last cup of flour into the dough.) Stir in chocolate and line a cookie sheet with parchment.
Roll into golf-sized balls and place about 2 inches apart on baking sheet. Bake for 8 - 10 minutes until edges just start to turn golden brown. Remove from oven and cool for about 5 minutes before moving to cooling rack.
If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.