Chewy & Gooey Vegan Chocolate Chip Cookies

Fresh out of the oven—chewy, gooey, and packed with melty chocolate pools! ✨ These vegan chocolate chip cookieshave the perfect balance of crisp edges, a soft, bendy center, and deep caramelized flavor.

Breaking Down the Key Ingredients & Techniques for the Best Texture:

1. Bread Flour for Structure & Chew
   Instead of all-purpose flour, I used bread flour, which has a higher protein content (around 12-14%). This means more gluten development, leading to a chewier bite rather than a cakey or crumbly texture. The added chew complements the gooey center beautifully, making these cookies feel indulgent and substantial.

2. Cornstarch for Softness & Tenderness
   A small amount of cornstarch (10g/1 tbsp) helps tenderize the cookies by reducing gluten formation while also slightly thickening the dough. This creates that perfect soft, slightly puffy structure that stays fresh longer.

3. Miyoko’s Vegan Butter for a Hint of Coconut Oil & Richness
   I opted for Miyoko’s Plant Milk Butter, which contains a blend of coconut oil and cultured cashew milk. This gave the cookies a rich, dairy-like taste while subtly enhancing the flavor with a very light coconut undertone. The high fat content in this butter also contributes to that melt-in-your-mouth texture.

4. Flax Egg for Binding Without Dryness
   Since these are egg-free cookies, I used a flax egg (1 tbsp flaxseed meal + 3 tbsp water). Unlike traditional eggs, which can firm up cookies, flax eggs keep them moist and slightly gooey, preventing them from becoming dry or too firm once cooled.

5. The Perfect Chocolate Choice: Guittard Wafers
   Instead of standard chocolate chips, I used Guittard organic semisweet wafers. These melt into large, glossy pools rather than holding their shape, creating a rich, molten chocolate experience in every bite. If you prefer a more uniform chocolate distribution, you can use a mix of chocolate chips and wafers.

6. Scooping Technique for That Bakery-Style Appearance
   Using a 3.7 oz cookie scoop helped create cookies with a slightly domed appearance. This method encourages spread control, keeping the edges crisp but not too thin while allowing the center to stay thick, chewy, and bendy.

7. The Freezing Step for Thicker Cookies
   For even better results, I froze my dough balls for 20 minutes before baking. This prevented them from spreading too fast in the oven, leading to a chewier, more structured cookie with that perfect gooey center.

8. Underbaking Slightly for the Perfect Texture
   The cookies bake for 10-12 minutes, with the edges just set and slightly golden, while the centers remain soft and gooey. Since they continue baking on the hot tray after being removed, pulling them out at the right moment is key to achieving that ultimate bendy, melt-in-your-mouth texture.

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Chewy & Gooey Vegan Chocolate Chip Cookies

Yield: 8

Author: Carter

Prep time: 15 MinCook time: 12 MinInactive time: 1 HourTotal time: 1 H & 27 M

Ingredients

• Dry Mix:
• 280g (2 1/4 cups) bread flour (I use King Arthur)
• 10g (1 tbsp) cornstarch
• 4g (1/2 tsp) baking soda
• 2g (1/2 tsp ) baking powder
• 3g (1/2 tsp) sea salt
• Wet Mix:
• 227g (1 cup) vegan butter, melted (I use Miyoko's)
• 200g (1 cup) brown sugar
• 100g (1/2 cup) granulated sugar
• 1 flax egg* (see instructions)
• 13g (1 tbsp) vanilla extract
• Add-Ins:
• 4-6 oz vegan semisweet, milk, or dark chocolate (chopped bar or discs) (I used Guittard semi sweet baking wafers)
• or 3/4 cup - 1 cup vegan chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Prepare the flax egg by mixing 1 tbsp flaxseed meal with 3 tbsp water. Let sit for 5 minutes to thicken.
3. Melt the vegan butter and set aside to cool slightly.
4. Mix the dry ingredients (flour, cornstarch, baking soda, baking powder, and salt) in a medium bowl. Set aside.
5. In a large mixing bowl or the bowl of a stand mixer, combine both sugars and the melted butter. Whisk vigorously until fully incorporated.
6. Add the flax egg and vanilla to the sugar mixture, whisking until the mixture becomes lighter and creamy.
7. Incorporate the dry mix into the wet ingredients, mixing on low speed or folding gently with a spatula until just combined.
8. Fold in the chocolate until evenly distributed.
9. Portion the dough using a 3.7 oz cookie scoop for 8 large cookies, or use a 1/3 cup measuring cup for similar-sized portions. Alternatively, form dough balls of your preferred size. Or weigh total dough before portioning.
10. Bake for 10-12 minutes or until the tops and edges are set. The center should appear slightly underbaked and gooey when touched.
11. If a firmer, less gooey texture is preferred, allow the cookies to bake a little longer until the edges and tops turn golden brown.
12. Keep in mind that cookies will continue baking slightly once removed from the oven. Do not overbake.

Notes

Additional Tips:

1. Chilling the dough: Freeze the dough balls for at least 20 minutes before baking for thicker cookies. This may require adding 1-2 extra minutes to the bake time.
2. Smaller cookies: You can portion the dough into 16-18 smaller cookies (1 tbsp scoops). These will bake faster and have a crisper texture.
3. Check for doneness early: Ovens vary, so begin checking at the 10-minute mark. Cookies are usually perfectly done between 11-12 minutes but may finish earlier or need an extra minute depending on your oven.
4. Chocolate choice: Guittard organic chocolate wafers work well, but note that they are processed on equipment used for dairy products. If strict vegan labeling is required, always check packaging and certifications.
5. Texture expectations: These cookies are designed to be chewy and gooey, setting to a soft and tender consistency once cooled. They will be extra gooey when served warm.
6. Flavor variations:

• Use dark brown sugar or add 1 tbsp molasses for deeper caramel notes and extra chewiness.
• Enhance the flavor with 1/2 tsp cinnamon or 1 tsp espresso powder to complement the chocolate.