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  • Writer's pictureEmily Yeo

Chewy Chocolate Chip Cookies

Updated: Oct 10, 2020

I have been making salads and stuffed peppers and magic green sauce together and loving on all the yummy, healthy things for the last few weeks. I love food, and I love healthy food, and I love vegetables. But there is one thing that I love more than anything in the world, and that is a really good, thick, soft, chocolate chip cookie with a glass of milk. Even though I’m a food blogger, and am supposed to be adventurous and trying new things, at the end of the day all I really want are these vegan chewy chocolate chip cookies and a tall glass of milk, thank you very much.

Warm, sweet, and so gooey… what’s not to love? Is there anything better than a fresh batch of soft chocolate chip cookies? I think not. I feel like a good chocolate chip cookie recipe is one that everyone should have in their recipe box. I have had several requests for a full batch chocolate chip cookie recipe over the last couple months. So I decided it was time to roll up my sleeves and get to work on perfecting a recipe.

I’ve tested and tested these cookies until they were perfect, which has involved testing these cookies on all of my friends and family, and the resounding feedback has been amazing! In fact many of my friends have told me these are the best cookies I’ve ever baked. And I bake a ton of cookies. They are crispy on the outside, chewy on the inside, and everything a chocolate chip cookie should be. Not to mention deliciously sweet, while being moorish enough that I found it hard to put them down! I didn’t want these cookies to be good, considering they are vegan. I wanted them to be awesome chocolate chip cookies. Period.

Chocolate chip cookies have been one of my favourite desserts for as long as I can remember. Give me a choice, and I will choose chocolate chip cookies over cake or candy any day of the week. Even before I was tall enough to see above the kitchen table, I earned the nickname cookie monster because any time there were cookies around, I would be sure to find them! So it makes sense that, upon going plant-based , they were one of the very first recipes I veganised.

Today, tonight, whenever it is, if you’re going to eat a cookie, please make it count. Please make it a soft, hugely huge and always soft, and buttery and chocolate chippy and perfectly soft (did I already say that?) chocolate chip cookie that will take your life to the next level. Vegan chocolate chip cookies that don’t taste one bit vegan. Bake now, thank me later!

What you’re looking for to let you know they’re done is they should be slightly browned on top and the edges should be set – not hard – just set, like they’re the shape they’re going to stay. The hardest part of this recipe? Waiting for the cookies to cool!!! I suggest cooling these cookies at least 15 minutes before moving them from the parchment paper. But they taste the best when you wait at least 30 minutes before eating them. They will still be very soft and gooey and not firm at all in the middle. That’s fine, as they cool the magic happens. This brief cooling period allows the cookies to firm up a bit, but they’ll still be warm and gooey when you bite in.


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