Chocolate Chip Cookies Top 9 Free
These chocolate chunk cookies are rich, chewy treats filled with large, gooey chunks of chocolate. Made with a vegan buttery dough, creating a soft, slightly crispy exterior and a warm, melt-in-your-mouth interior. The generous chunks of chocolate offer a delightful bite, making them a favorite among cookie lovers.
History of Cookies
Cookies originated in Persia in the 7th century as small sweet cakes. Dutch settlers brought them to America in the 1600s, where the word “cookie” came from the Dutch “koekje.” In 1938, Ruth Wakefield invented the chocolate chip cookie, which became a classic. By the 20th century, cookies were mass-produced and are now enjoyed in many varieties worldwide. If you want to find out more about the history of cookies, here is where I found some of my information!
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Ingredients & Substitutes
- Vegetable shortening (palm) or homemade butter
- Packed brown sugar
- Granulated sugar
- Lukewarm water
- Vanilla extract
- Gluten-free 1:1 baking flour blend (such as Namaste Flour blend)
- Salt
- Baking soda
- Baking powder
- Enjoy Life mega chunks or Enjoy Life semi-sweet chocolate chips
How to Make Chocolate Chunk Cookies
In a KitchenAid mixer or large bowl, cream the butter and sugars together until light and fluffy.
Add the vanilla and water, mixing until smooth.
In a separate bowl, combine the dry ingredients, then gradually mix them into the wet ingredients until the dough is scoopable but still slightly runny.
Cover the dough and refrigerate for 45 minutes. **See notes.
Preheat the oven to 350°F and let the dough sit at room temperature for 10 minutes. ***See notes.
Line two baking sheets with parchment paper. Scoop 1-2 tablespoons of dough, placing 16-18 portions about an inch apart (8-9 cookies per sheet).
Bake for 10-12 minutes, or until the edges are lightly golden. For a firmer, crunchier cookie, bake for the full 12 minutes.
Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Common Questions
- Why are my chocolate chip cookies flat?
This could be due to using too much butter, not enough flour, or overmixing the dough. Also, ensure your baking soda or baking powder is fresh. - How do I make my cookies softer?
Use more brown sugar, as it adds moisture. You can also slightly underbake them, so they stay softer when cooled. - How can I make my cookies thicker?
Chill the dough before baking, and make sure not to overmix it. You can also try adding more flour or using a higher-protein flour. - Can I freeze cookie dough?
Yes, you can freeze cookie dough for up to 3 months. Roll it into balls and freeze them on a baking sheet before transferring to a zip-top bag. - Why are my cookies too cakey?
Cakey cookies might result from too much flour, too much leavening, or overmixing the dough. Try reducing the flour or baking soda. - How do I prevent the cookies from spreading too much?
Chill the dough before baking, and make sure the dough isn’t too warm when scooping it onto the baking sheet. - How do I store chocolate chip cookies?
Store them in an airtight container at room temperature for up to a week. For longer storage, freeze them. - Can I add other ingredients like dried fruit?
Yes! Chopped seeds, dried fruit, or even candies or mint extract can be mixed into the dough for a fun twist. Just be sure to adjust the dough if you’re adding a lot of extras.
Other Favorite Allergy Friendly Cookie Recipes
Gluten Free Vegan Chocolate Chip Cookie (Costco Copycat! Soy, Nut Free too!)
- Total Time: 1 hour 27 minutes
Ingredients
- 1/2 cup vegan soy free butter, softened (I prefer soy free smart balance butter)
- 3/4 cup, plus 2 TB brown sugar
- 1/2 cup cane sugar
- 3 TB oat milk (add an extra TB if dough looks extra crumbly)
- 1 1/2 teaspoons pure vanilla extract
- 2 cups (300g) gluten free flour
- 1 tsp. baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups vegan soy free chocolate chunks
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, mix vegan soy free butter, brown sugar, and cane sugar until creamy.
- Stir in oat milk and vanilla.
- In a separate bowl, add flour, baking powder, baking soda, and salt. Mix into the wet ingredients till smooth.
- Fold in chocolate nibs.
- Scoop dough balls onto baking sheet (1 tablespoon each for small cookies 3 TB for large cookies, spaced out).
- If you have extra time, I highly recommend letting your dough rest for at least one hour in your fridge. This will help the liquid ingredients soak fully into the dry ingredients. Doing this will reduce any grittiness in the texture of your cookies.
- Bake 10–12 minutes, until edges are golden.
- Cool on pan 5 minutes, then move to a rack.
- Prep Time: 15
- Dough resting time: 60
- Cook Time: 12