Full of melted chocolate chunks and topped with sea salt, these jumbo Bakery-Style Chocolate Chip Cookies are better than any vegan store-bought cookies!
Is there anything better than a chocolate chip cookie, warm out of the oven?
How about a Bakery-Style VEGAN Chocolate Chip Cookie warm out of the oven?
We love classic chocolate chip cookies in our house.
They never fail to satisfy our cookie-cravings and most people seem to love them.
I've shared a few variations of chocolate chip cookie recipes on my blog over the years, including these Whole Wheat Maple Syrup Vegan Chocolate Chip Cookies and these Peanut Butter Oatmeal Chocolate Chip Cookies.
But classic chocolate chip cookies really are hard to beat.
I love to make these jumbo, bakery-style cookies whenever I'm hosting or have to bring a dessert somewhere.
They always get gobbled up in no time!
Ingredients You'll Need for Vegan Chocolate Chip Cookies
All the ingredients you need for these bakery-style vegan chocolate chip cookies are pretty standard.
Instead of regular dairy butter, we'll simply be using vegan butter.
Another unique ingredient you'll need is corn starch.
Corn starch allows for that chewy center, which is personally my favorite.
I'll list out all the ingredients you'll need to make these cookies below!
- Vegan butter
- Brown sugar
- Cane sugar
- Aquafaba
- Vanilla extract
- Cornstarch
- Sea salt
- Baking powder
- Baking soda
- White flour
- Dark chocolate
- Optional (but is it really?!): flaky sea salt
What is Aquafaba?
If you're unsure of what aquafaba is, it's simply the liquid from a can of chickpeas.
The aquafaba in this recipe will act as the egg! Cool, huh?!
Is Chocolate vegan?
I've answered this question a few times on the blog already, but I'm still amazed at how often I get asked if chocolate is vegan.
No, not all chocolate is dairy-free and vegan, but I find it really easy to find dairy-free chocolate almost anywhere.
Simply read the ingredients to see if whey or milk powder was used. Also, while its name suggests otherwise, cacao butter isn't actually a dairy product!
How to make Bakery-Style Chocolate Chip Cookies
When I think of cookies from a bakery, I think BIG!
That's the main difference in these bakery-style chocolate chip cookies compared to regular chocolate chip cookies.
We'll basically be dividing the cookie dough into four sections and then baking those massive balls of dough into jumbo cookies.
Simply follow the step-by-step instructions below and you'll be enjoying a warm, jumbo cookie straight out of the oven in no time!
- Step 1: Preheat your oven to 325F and line a baking tray with a silicone baking mat or parchment paper.
- Step 2: In a large mixing bowl, use a large spoon or hand mixer to cream together the vegan butter and sugars until a uniform paste forms. Add in the aquafaba and vanilla and stir until combined.
- Step 3: Add in the remaining dry ingredients, from the cornstarch to the flour (see notes for how to measure the flour!) and stir until a dough forms.
- Step 4: Fold in the chocolate chunks, reserving about ¼ cup to sprinkle on top once the cookies are baked.
- Step 5: Divide the dough into 4 equal portions, roll each portion into a ball and place it on your lined baking sheet. Make sure each portion of dough has plenty of room around it as these cookies will spread out significantly while baking.
- Step 6: Bake the cookies for 22-25 minutes.
- Step 7: Remove the cookies from the oven and immediately sprinkle the tops of the cookies with the reserved chocolate chunks and a touch of flaky sea salt.
Enjoy the cookies while still warm if you like a softer cookie, or allow them to cool completely for a chewier cookie!
How to Store Leftover Chocolate Chip Cookies
While I doubt you'll have any leftovers, if you do, you can store the cookies in an airtight container or baggie on the counter for a couple days.
Freezer: If you want to make a few batches and store them for longer, you can also place them on a baking sheet in the freezer for 1-2 hours. Then transfer the partially frozen cookies to a freezer-safe zip-lock bag and freeze them for up to 3 months.
To thaw frozen chocolate chip cookies, simply remove them from the freezer the day before you need them and allow them to thaw in the fridge. Then, before serving, remove them from the fridge and allow them to thaw on the counter for a little while.
What makes these Vegan Chocolate Chip Cookies so good?
There are a few reasons I'm obsessed with these cookies.
The first is that instead of using chocolate chips, I cut a chocolate bar into chunks and use those instead. So I guess technically, these cookies should be called vegan chocolate chunk cookies!
Sprinkling sea salt or flaked salt on top of the cookies right after you pull them out of the oven provides that amazing sweet and salty contrast that I love.
Lastly, the addition of cornstarch gives these cookies a nice, crispier outside and chewy inside. While I'm not one to turn down any kind of chocolate chip cookie, these three factors have made this recipe one of my favorites!
Other Vegan Cookie Recipes
In case you're not into classic chocolate chip cookies, I've got a slew of amazing vegan cookie recipes that you can check out below!
Zucchini Oatmeal Chocolate Chip Cookies
Chewy Oatmeal Apricot Almond Cookies
Peanut Butter Oatmeal Chocolate Chip Cookies
Almond Butter Coconut No-Bake Cookies
Vegan Peanut Butter Blossom Cookies
Bakery Style Vegan Chocolate Chip Cookies
Full of melted chocolate chunks and topped with sea salt, these jumbo Bakery-Style Chocolate Chip Cookies are a sure crowd pleaser!
Ingredients
- ½ cup vegan butter
- ½ cup packed brown sugar
- ⅓ cup cane sugar
- 1 tablespoon aquafaba*
- ½ tablespoon vanilla extract
- 2 teaspoons cornstarch
- ¾ teaspoon sea salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ cups white flour**
- 1 block dark chocolate (100g), cut into chunks, divided
Instructions
- PREP: Preheat your oven to 325F and line a baking tray with a silicone baking mat or parchment paper.
- COOKIES: In a large mixing bowl, use a large spoon or hand mixer to cream together the vegan butter and sugars until a uniform paste forms. Add in the aquafaba and vanilla and stir until combined.
- Add in the remaining dry ingredients, from the cornstarch to the flour (see notes for how to measure the flour!) and stir until a dough forms.
- Fold in the chocolate chunks, reserving about ¼ cup to sprinkle on top once the cookies are baked.
- Divide the dough into 4 equal portions, roll each portion into a ball and place it on your lined baking sheet. Make sure each portion of dough has plenty of room around it as these cookies will spread out significantly while baking.
- BAKE: Bake the cookies for 22-25 minutes.
- Remove the cookies from the oven and immediately sprinkle the tops of the cookies with the reserved chocolate chunks and a touch of sea salt.
- Enjoy the cookies while still warm if you like a softer cookie, or allow them to cool completely for a chewier cookie!
- STORE: Store the cookies in an airtight container or baggie on the counter for a couple days.
Notes
*Aquafaba is the liquid from a can of chickpeas and it makes a great egg substitute!
**Measure the flour by scooping it up with a spoon and placing it in the measuring cup. Then use a straight edge knife to level the top off.
This recipe was adapted and veganized from Chelsey's Messy Apron!
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Nutrition Information
Yield 4 Serving Size 1 jumbo cookieAmount Per Serving Calories 573Total Fat 26gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 8gCholesterol 62mgSodium 807mgCarbohydrates 81gFiber 2gSugar 42gProtein 5g
Nutrition information is a rough estimate provided by Nutrionix and should be used for informational purposes only.
Kiara says
Hi Faith, I was wondering, do you think it'd work also if I replace the flour with out flour ?
Faith says
Hi Kiara! I wish I could say for sure but I haven’t experimented with oat flour in this recipe. Because oat flour is gluten free, though, I’m worried they’d be crumbly. If you end up giving it a try, let us know the result. I’m sure others would like to know!
Natalie Combs says
I tried doing normal sized cookies and taking them out when they were done. This apparently makes them big and crumbly, not flat and crispy? Anyway, glad I got to use aquafaba finally.
Faith says
Oh bummer! Well good to know. You can always make the recipes as is (four large cookies) and then cut them into fourths:)
Frances says
There are incredible! My whole family loved them! Definitely will be making them again.
Faith says
So great to hear Frances! Thanks so much for making them and sharing your success! If you have time to leave a star-rating that would be a huge help:)
Shannon Skinner says
I can't wait to make these! They look seriously incredible! x
Shannon | https://shannonmichelle1.blogspot.com
Faith says
I can't wait for you to make these either Shannon! Let me know what you think!