Chocolate Chip Cookies

(Makes up to 18 cookies) NF

There’s a reason chocolate chip cookies are so popular. Baked just right, the crisp, lightly-browned outside gives way to a moist and gooey inside. As with many ingredients, chocolate chips (including chocolate chips labelled “vegan”) may be produced with unfair labor practices. When you are stocking up on base ingredients (including things like tea, coffee, sugar, and chocolate), look for packages labelled “Fair Trade” or which otherwise provide transparency regarding sourcing.


  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/3-1/2 cup vegan chocolate chips, chunks, or 60% or darker chopped/shaved chocolate
  • 1/2 cup white or golden sugar
  • 1/2 cup fresh light brown sugar, packed
  • 1/2 cup + 1 tbsp canola oil
  • 1/4 cup + 1 tbsp water
  • 1-2 tsp vanilla extract, to taste (optional)

Directions (prep)

  1. If skipping step 7, preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium-sized bowl.
  3. Add the chips or chunks to the dry ingredients and toss until coated.
  4. Use a separate large bowl to whisk together the two sugars with the canola oil and water until the mixture is smooth.
  5. Add the dry mixture to the wet mixture.
  6. Fold the mixtures together with a wooden spoon or rubber spatula until no more dry flour mixture is visible, being careful not to over-mix.
  7. Use plastic wrap to cover the bowl of dough, then place the bowl in the fridge. Ideally, chill the dough for at least 12 hours.
    • This step is optional, but highly recommended, as it improves the dough’s performance. If you’re short on time, you can move directly from mixing to putting the mounds on the cookie sheet.

Directions (baking)

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. To help avoid the dough reaching room temperature, scoop it with a spoon or ice cream scoop rather than your hands.
  3. Place 2-inch mounds on the baking sheet.
  4. Bake the cookies for 12-13 minutes. They’re ready to come out when the edges start turning golden brown.
  5. Optionally, sprinkle a pinch of coarse sea salt over each still-hot cookie.
  6. Cool completely before serving. If transferring to a cooling rack, give the cookies a minute or two to cool on the baking sheet first.