Super soft chocolate chunk cookies
I’ve only ever followed one vegan chocolate chip recipe and my cookies came out hard so this time around I specifically looked for a soft recipe. I found this recipe from the Post Punk Kitchen and let me tell you… they were good! The first time I made them (Saturday right before Earth Hour) they were gone within an hour and yesterday (when I made these) they didn’t last much longer than that either. They’re so soft that they practically melted apart when I took them out of the pan too soon and, as you can see in the photo, they sort of flopped down right on top of one another. They solidify a bit more after a few minutes, but for the most part they stay very soft. If you love super soft cookies, you’ll love these. It looks as though I’ve found my go-to chocolate chip cookie recipe!
I only made a few small changes to the recipe due to having different ingredients on hand and what I found to make better cookies (with my ingredients, my oven, my preferences, etc.). If you’d like to follow the original recipe, you can click here. I’ve posted my changes and the way I made the cookies from start to finish below.
1/2 cup brown sugar
1/4 cup raw cane sugar
1/2 cup olive oil
1/4 cup rice milk (unsweetened)
1 tablespoon tapioca starch
2 teaspoons pure vanilla extract
1.5 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Chocolate chips and/or chunks
You can follow my mixing chart to see exactly how things should look after every mix.
Preheat your oven to 350°F/180°C. Place your sugars, oil, rice milk, and tapioca starch into a big bowl and mix. Make sure you mix this very well because, as the original recipes states, there’s a chemical reaction when sugar and oil collide. You can see the difference between 2 & 3 on my mixing number chart. Mix vigorously for about two minutes until it begins to look like “smooth caramel”. Add in the vanilla extract.
Mix in just one cup of flour, baking soda, and salt. Mix well until there are no clumps. Now mix in the rest of the flour. Add in the chocolate chips. (I used chunks from a broken up chocolate bar because vegan chocolate chips have never been easy to come by where I’ve lived so I’m holding onto a package a friend of mine sent me for an extra special occasion). If the mixture becomes too difficult to mix, you can use your hands.
Make small balls and place them on a pan spaced about a cookie’s length away from one another. You may need to use two pans. My cookies grew a ton and practically formed one huge cookie, but they were still easy to take apart. Bake for 9 minutes, turn off your oven, let them sit for about 5 minutes in your closed oven, take them out and let them cool in the pan. After about another five minutes, you can begin placing them on a plate and they’re ready to eat! I suggest eating them fairly soon after they’ve cooled as they are still extremely soft.