Recipe by Joe Fitzpatrick (Winner of Vegan Action’s 2019 Recipe Contest)

Big, Soft, Bakery Style Cookies That Make Every Bite Feel Like a Hug

These cookies are everything a great chocolate chip cookie should be: thick, soft, melty, and packed with rich chocolate in every bite. Joe’s recipe leans into cozy comfort, using a blend of mini chips and dark chocolate morsels that turn the dough into molten bliss as they bake.

The dough comes together quickly with pantry staples, and the short chill time keeps the cookies thick and chewy. Whether you bake them for a party, share them with friends or enjoy them warm from the oven with a cold glass of plant based milk, these cookies are the kind you make once and instantly save in your forever rotation.

Why You’ll Love This Recipe

• Soft, thick bakery style cookies made with simple ingredients
• Two types of vegan chocolate for extra richness
• Just 15 to 30 minutes of chilling keeps them perfectly chewy
• Great for sharing, gifting or enjoying warm right off the pan
• A cozy, nostalgic recipe that always gets compliments

Joe’s Chocolate Chip Cookies

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• Author: Joe Fitzpatrick (Winner of Vegan Action’s 2019 Recipe Contest)
• Total Time: 70 minutes
• Yield: 24 cookies 1x
• Diet: Vegan

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Description

A Cookie Jar Dream Come True

These soft, chocolaty cookies bake up thick, golden and packed with melty pockets of vegan chocolate. A cozy, crowd pleasing treat that feels like pure comfort.

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Ingredients

Scale 1x2x3x

• 1 cup brown sugar or syrup

• 1 cup Sugar in the Raw

• 1 cup Earth Balance vegan butter

• 1 Tbsp Bob’s Red Mill egg replacer

• 1 tsp baking powder

• 1 generous pour vanilla extract

• 1 cup almond milk

• 4 cups all purpose flour

• 1/2 bag Enjoy Life semi sweet mini chips

• 1/2 bag Enjoy Life dark chocolate morsels

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Instructions

1. In a large bowl mix sugars and melted vegan butter until combined.

2. Add egg replacer and stir.

3. Add baking powder and baking soda and stir.

4. Add vanilla and almond milk and stir again.

5. Slowly add flour about 1/2 cup at a time stirring until a soft dough forms.

6. Add semi sweet mini chips and stir.

7. Add dark chocolate morsels and stir.

8. Cover and chill dough in the fridge for 15 to 30 minutes while the oven preheats to 400 degrees.

9. Line baking sheets with parchment paper.

10. Scoop dough onto the pans using an ice cream scoop.

11. Bake approximately 20 minutes per batch.

12. Let cool on a wire rack 10 to 15 minutes before serving.

Notes

Enjoy warm with a cold glass of plant based milk.

Crumble into vegan ice cream for the ultimate sundae topping.

Pack a few into lunchboxes or gift bags for a sweet surprise.

Nutrition info is approximate.

• Prep Time: 20 minutes
• Chill Time: 30 minutes
• Cook Time: 20 minutes
• Category: Cookies and Bars
• Method: Bake
• Cuisine: American Inspired Vegan

Nutrition

• Serving Size: 1 cookie
• Calories: 220kcal
• Sugar: 21g
• Sodium: 85mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 0mg