Chewy Chocolate Chunk Cookies

After testing this recipe only once, I will make a bold statement and say this will be my go-to (vegan) chocolate chip cookie recipe from here on out.  They turned out chewy and gooey, packed with melty chocolate and garnished with salt for that extra punch of flavor.  These cookies were demolished in record time and received a thumbs-up from my husband and friends which, to me, are badges of approval.

I made slight substitutions from the original recipe but the base remains in tact, which means they are a perfect canvas for other flavor combinations.  Cinnamon, currants and coconut flakes are just some of the successful variations, though I haven’t attempted them yet.  As much as I love a classic chocolate chip cookie, I’ve got a few more flavor combos that I’m dying to try…updates coming soon!

For now, use this recipe as your base for the best homemade {vegan} chocolate chip cookies!  Yum doesn’t even describe them!

(adapted from Vogue)


  • 2 cups whole-wheat pastry flour
  • 1 tsp. baking powder
  • ¾ tsp. baking soda
  • ½ tsp. salt
  • 1 ¼ cup chopped dark chocolate (preferably chocolate with 60 percent cocoa content or higher)
  • ½ cup natural cane sugar
  • ½ cup (packed) muscovado sugar
  • ½ cup + 1 tablespoon canola oil
  • ¼ cup + 1 tablespoon water
  • Coarse-grained sea salt or flaky sea salt like Maldon, for garnish


In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the chopped chocolate to the flour mixture and toss to coat.

In a separate large bowl, whisk the sugars briskly with the canola oil and water until smooth and incorporated, about 2 minutes. **Note: the original recipe calls for soft light brown sugar but I loved the texture and chewiness of the muscovado sugar.  Plus, it’s the only brown sugar I keep on hand.** If there are clumps, break them up with the back of a spoon or your hand before whisking.

Add the flour mixture to the sugar mixture, and then stir with a wooden spoon or a rubber spatula until just combined and no flour is visible. Do not overmix.

Cover with plastic wrap. Refrigerate the dough for at least 12 hours and up to 24 hours. Do not skip this step!

Preheat the oven to 350°. Line a rimmed sheet pan with parchment paper.
Remove dough from the refrigerator and use an ice cream scoop or a spoon to portion dough into 2-inch mounds.  For perfectly round cookies, I take the extra step and roll them between my hands until they’re smooth dough balls.  I recommend freezing the balls of dough for 10-15 minutes before baking so the cookies will retain their shape better while baking.

Sprinkle the balls of dough with coarse-grained sea salt (if freezing, remove balls of dough from the freezer first), and bake for 12 to 13 minutes, or until the edges are just golden. Do not overbake.

Let cool completely before serving.


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