Chocolate Chip Cookies
Cookies made with chocolate pieces in a sweet dough, baked until the texture matches the chosen style.
Also known as Chocolate Chip
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Community Recipes
Public community recipes are kept separate from reviewed starting paths.
Supersized, Super-Soft Chocolate Chip Cookies
These large, decadent, super-soft cookies are an indulgent, reimagined version of classic chocolate chip cookies. Bake them today to experience their uniquely soft texture and rich, buttery flavor.
Vegan Chocolate Chip Cookies
These amazing chocolate chip cookies are miraculously vegan. They're easy to make with basic, wholesome ingredients (no mixer required).
Levain Bakery-Style Super-Thick Chocolate Chip Cookies
Inspired by Levain Bakery, these giant chocolate chip cookies are a dessert of epic proportions.
Variant Map
The reviewed ways this dish changes across variants.

These large, decadent, super-soft cookies are an indulgent, reimagined version of classic chocolate chip cookies. Bake them today to experience their uniquely soft texture and rich, buttery flavor.
%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__02__20190131-levain-style-chocolate-chip-cookies-vicky-wasik-19-da3b6baeddc24b01b724b557150e993a.jpg&w=3840&q=75)
An extra-thick chocolate chip cookie variant with large portions, soft centers, and browned edges.

These amazing chocolate chip cookies are miraculously vegan. They're easy to make with basic, wholesome ingredients (no mixer required).
Compare
Open side-by-side comparisons from reviewed recipe and variant targets.
Coconut Oil vs. Olive Oil
Your choice of oil impacts the final product.
I didn’t notice any textural differences during my recipe testing, but virgin coconut oil offers a slight coconut flavor. Olive oil tastes like, well, olive oil, especially when the cookies are warm.
How This Dish Works
Mechanics, choices, and evidence-backed explanations.
How it usually works
Most versions mix a butter-based dough with chocolate, portion it, and bake until the edges and centers reach the desired texture.
Chocolate chip cookies are a baking family with many valid textures: thin and crisp, chewy, cakey, gooey, or extra thick. The dish page should compare dough temperature, sugar balance, flour, chocolate, nuts, size, and bake profile. Choose versions by thickness, chewiness, crispness, chocolate amount, nut use, and whether the dough needs chilling.
Cue 1
Why This Vegan Cookie Recipe Works
There’s no butter or egg in this recipe, but you’d never guess it. Instead of butter (or vegan butter like Earth Balance), these cookies use melted coconut oil, extra-virgin olive oil, or a neutral-flavored oil like avocado oil.
Cue 2
My Recipe Substitutions
I can’t take full credit for this recipe. I was intrigued by the original recipe from the Ovenly Cookbook, via Food52.
Cue 3
Coconut Oil vs. Olive Oil
Your choice of oil impacts the final product. I didn’t notice any textural differences during my recipe testing, but virgin coconut oil offers a slight coconut flavor.
Techniques
Techniques that shape the dish outcome.
Preheat
Bring the oven, pan, or cooking surface to working temperature before food goes in.
Refrigerate
Hold food cold so it can rest, firm, chill, or wait for the next step.
Ingredient Map
Ingredient-related notes and reviewed constraints surfaced for the dish.
Why This Vegan Cookie Recipe Works
There’s no butter or egg in this recipe, but you’d never guess it.
Instead of butter (or vegan butter like Earth Balance), these cookies use melted coconut oil, extra-virgin olive oil, or a neutral-flavored oil like avocado oil. The eggs are omitted with no downsides—these cookies still have the perfect texture and flavor without them.
Success Criteria
Reviewed outcome cues and success markers for this dish.
What to aim for
Good chocolate chip cookies taste balanced, bake evenly for their size, and deliver the intended contrast between edge and center.
Failure Troubleshooter
Known symptoms, causes, during-cooking fixes, and next-time prevention.
Let the cookies cool before serving
The cookies feel too soft or fragile right out of the oven.
The chocolate inside is still molten and the cookie structure has not set yet.
Next time
Cool them on the baking sheet until they are no warmer than about 100°F (38°C).
During cooking
Give the cookies more time on the sheet before moving or serving them.
Source: Levain Bakery-Style Super-Thick Chocolate Chip Cookies
Contextual Substitutions
Dish-specific substitutions with expected changes and cautions.
Swap
Water to Milk
5 cups (1.2L) water, milk, or chicken stock or vegetable stock (see note)
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Smooth and Creamy Polenta
Swap
Water to Chicken Stock
5 cups (1.2L) water, milk, or chicken stock or vegetable stock (see note)
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Smooth and Creamy Polenta
Swap
Water to Vegetable Stock
5 cups (1.2L) water, milk, or chicken stock or vegetable stock (see note)
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Smooth and Creamy Polenta
Swap
Unsalted Butter to Olive Oil
2 tablespoons (1 ounce; 30g) unsalted butter or extra-virgin olive oil, plus more oil to sear or grill, if desired
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Smooth and Creamy Polenta
Swap
Unsalted Butter to Plus More Oil to Sear
2 tablespoons (1 ounce; 30g) unsalted butter or extra-virgin olive oil, plus more oil to sear or grill, if desired
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Smooth and Creamy Polenta
Swap
Unsalted Butter to Grill
2 tablespoons (1 ounce; 30g) unsalted butter or extra-virgin olive oil, plus more oil to sear or grill, if desired
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Smooth and Creamy Polenta
Swap
Unsalted Butter to If Desired
2 tablespoons (1 ounce; 30g) unsalted butter or extra-virgin olive oil, plus more oil to sear or grill, if desired
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Smooth and Creamy Polenta
Swap
Coconut Oil to Avocado Oil
2 tablespoons coconut oil or quality high-heat oil such as avocado oil, divided
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Kale and Coconut Fried Rice
Swap
Coconut Oil to Extra Virgin Olive Oil
⅓ cup (75 grams) melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Healthy Banana Bread!
Swap
Coconut Oil to Vegetable Oil
⅓ cup (75 grams) melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Healthy Banana Bread!
Swap
Milk to Water
1/4 cup (56 grams) milk of choice or water
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Healthy Banana Bread!
Swap
White Whole Wheat Flour to Regular Whole Wheat Flour
1 3/4 cups (220 grams) white whole wheat flour or regular whole wheat flour**
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Healthy Banana Bread!
Swap
Coconut Oil to Olive Oil
1/2 cup melted coconut oil or olive oil
Expected change: The source lists this as an alternative in the same ingredient row.
Source: The Very Best Granola
Swap
Chocolate Chips to Coconut Flakes
Totally optional additional mix-ins: 1/2 cup chocolate chips or coconut flakes*
Expected change: The source lists this as an alternative in the same ingredient row.
Source: The Very Best Granola
Swap
Coconut Sugar to Brown Sugar
⅓ cup lightly packed coconut sugar or brown sugar
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Strawberry Rhubarb Crisp
Swap
Coconut Oil to Extra Virgin Olive Oil
2 tablespoons coconut oil or extra-virgin olive oil
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Quick Chana Masala
Swap
Coconut Sugar to Brown Sugar
⅔ cup lightly packed coconut sugar or 1/2 cup packed brown sugar
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Vegan Chocolate Chip Cookies
Swap
Coconut Oil to Extra Virgin Olive Oil
1/2 cup plus 1 tablespoon melted coconut oil or extra-virgin olive oil**
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Vegan Chocolate Chip Cookies
Swap
Water to Broth
1 ½ cup water or broth
Expected change: The source lists this as an alternative in the same ingredient row.
Swap
Chocolate Chips to Chocolate Chips
1 cup (170g) semisweet chocolate chips or bittersweet chocolate chips
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Flourless Chocolate Cake
Swap
Chocolate Chips to Chocolate Chips
1 cup (170g) semisweet chocolate chips or bittersweet chocolate chips
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Flourless Chocolate Cake
Swap
Water to Milk
water or milk, for brushing
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Fresh Apple Cinnamon Scones
Swap
Light Brown Sugar to Brown Sugar
2/3 cup (142g) light brown sugar or dark brown sugar, packed
Expected change: The source lists this as an alternative in the same ingredient row.
Swap
Chocolate Chips to Semisweet Chocolate
1/3 cup (59g) mini chocolate chips or semisweet chocolate, finely chopped
Expected change: The source lists this as an alternative in the same ingredient row.
Swap
White Sugar to Confectioners’ Sugar
King Arthur Snow White Non-Melting Sugar or confectioners' sugar
Expected change: The source lists this as an alternative in the same ingredient row.
Swap
Chocolate Chips to Chocolate Chips
2 cups (340g) semisweet chocolate chips or bittersweet chocolate chips
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Chocolate Cheesecake
Swap
All-purpose flour to King Arthur Gluten-Free Measure For Measure Flour
1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Apple Cider Snickerdoodles
Swap
Chocolate Chips to Semisweet Chocolate
1 cup (170g) semisweet chocolate chips or semisweet chocolate wafers, chopped*
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Double Chocolate Focaccia
Swap
Pure Vanilla Extract to King Arthur Pure Vanilla Plus
2 1/2 teaspoons King Arthur Pure Vanilla Extract or 1 1/2 teaspoons King Arthur Pure Vanilla Plus
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Quick and Easy Vanilla Cake
Swap
All-purpose flour to King Arthur Gluten-Free Measure For Measure Flour
1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Quick and Easy Vanilla Cake
Source and Cultural NotesSources, origin declarations, and evidenced notes for this dish.
Why This Vegan Cookie Recipe Works
There’s no butter or egg in this recipe, but you’d never guess it.
Instead of butter (or vegan butter like Earth Balance), these cookies use melted coconut oil, extra-virgin olive oil, or a neutral-flavored oil like avocado oil. The eggs are omitted with no downsides—these cookies still have the perfect texture and flavor without them.
Why This Vegan Cookie Recipe Works · raw_snapshot.article_sections[0] · Vegan Chocolate Chip Cookies
My Recipe Substitutions
I can’t take full credit for this recipe.
I was intrigued by the original recipe from the Ovenly Cookbook, via Food52. I made several adjustments to their ingredients and method.
My Recipe Substitutions · raw_snapshot.article_sections[2] · Vegan Chocolate Chip Cookies
Coconut Oil vs. Olive Oil
Your choice of oil impacts the final product.
I didn’t notice any textural differences during my recipe testing, but virgin coconut oil offers a slight coconut flavor. Olive oil tastes like, well, olive oil, especially when the cookies are warm.
Coconut Oil vs. Olive Oil · raw_snapshot.article_sections[3] · Vegan Chocolate Chip Cookies
Cookie Dough Safety Note
Since the dough is egg-free, it doesn’t carry the usual risk of salmonella poisoning.
However, raw flour can carry a slight risk for E. Coli or other pathogens.
Cookie Dough Safety Note · raw_snapshot.article_sections[4] · Vegan Chocolate Chip Cookies
More Vegan Cookie Recipes
Here are a few more vegan cookie recipes and treats on Cookie and Kate.
A few of them require a simple substitution like a flax egg to make them vegan, but I wouldn’t want you to miss out on the recipe. Lemon, Rosemary and Olive Oil Shortbread Pumpkin Polvorones (Mexican Wedding Cookies) Chocolate Peanut Butter Crispy Bars Healthier Gingerbread Cookies: See recipe notes.
More Vegan Cookie Recipes · raw_snapshot.article_sections[5] · Vegan Chocolate Chip Cookies
Notes
Recipe adapted from Ovenly’s Secretly Vegan Salted Chocolate Chip Cookies. *CHOCOLATE CHIP NOTES: Use dairy-free/vegan chocolate chips, such as Enjoy Life brand.
If you’re not trying to make vegan cookies, I also like Ghiradelli’s bittersweet 60% cacao chocolate chips here. **OIL NOTES: You’ll detect a light coconut or olive oil flavor in these cookies. Use whichever one you prefer.
Notes · raw_snapshot.article_sections[9] · Vegan Chocolate Chip Cookies
Apple Cider Snickerdoodles
Article
View sourceChocolate Cheesecake
Article
View sourceCILANTRO LIME RICE (CHIPOTLE COPYCAT)
Article
View sourceDouble Chocolate Focaccia
Article
View sourceFlourless Chocolate Cake
Article
View sourceFresh Apple Cinnamon Scones
Article
View sourceGiant Sheet Pan Chocolate Croissant
Article
View sourceHealthy Banana Bread!
Article
View sourceKale and Coconut Fried Rice
Article
View sourceLevain Bakery-Style Super-Thick Chocolate Chip Cookies
Article
View sourceOld-Fashioned Apple Cake with Brown Sugar Frosting
Article
View sourceQuick and Easy Vanilla Cake
Article
View sourceQuick Chana Masala
Article
View sourceSmooth and Creamy Polenta
Article
View sourceStrawberry Rhubarb Crisp
Article
View sourceSupersized, Super-Soft Chocolate Chip Cookies
Article
View sourceThe Very Best Granola
Article
View sourceVegan Chocolate Chip Cookies
Article
View source
Source declarations
Recipe: Levain Bakery-Style Super-Thick Chocolate Chip Cookies
Imported from the Serious Eats page for dev review.
Source: Levain Bakery-Style Super-Thick Chocolate Chip Cookies
Recipe: Vegan Chocolate Chip Cookies
Imported from the cookie-and-kate page for dev review.
Source: Vegan Chocolate Chip Cookies
Recipe: Supersized, Super-Soft Chocolate Chip Cookies
Imported from the king-arthur-baking page for dev review.
Apple Cider Snickerdoodles
Article
View sourceChocolate Cheesecake
Article
View sourceCILANTRO LIME RICE (CHIPOTLE COPYCAT)
Article
View sourceDouble Chocolate Focaccia
Article
View sourceFlourless Chocolate Cake
Article
View sourceFresh Apple Cinnamon Scones
Article
View sourceGiant Sheet Pan Chocolate Croissant
Article
View sourceHealthy Banana Bread!
Article
View sourceKale and Coconut Fried Rice
Article
View sourceLevain Bakery-Style Super-Thick Chocolate Chip Cookies
Article
View sourceOld-Fashioned Apple Cake with Brown Sugar Frosting
Article
View sourceQuick and Easy Vanilla Cake
Article
View sourceQuick Chana Masala
Article
View sourceSmooth and Creamy Polenta
Article
View sourceStrawberry Rhubarb Crisp
Article
View sourceSupersized, Super-Soft Chocolate Chip Cookies
Article
View sourceThe Very Best Granola
Article
View sourceVegan Chocolate Chip Cookies
Article
View source
Additional EvidenceReviewed claims not already shown in the source notes.
Why This Vegan Cookie Recipe Works
There’s no butter or egg in this recipe, but you’d never guess it.
Instead of butter (or vegan butter like Earth Balance), these cookies use melted coconut oil, extra-virgin olive oil, or a neutral-flavored oil like avocado oil. The eggs are omitted with no downsides—these cookies still have the perfect texture and flavor without them.
Why This Vegan Cookie Recipe Works · raw_snapshot.article_sections[0] · Vegan Chocolate Chip Cookies
My Recipe Substitutions
I can’t take full credit for this recipe.
I was intrigued by the original recipe from the Ovenly Cookbook, via Food52. I made several adjustments to their ingredients and method.
My Recipe Substitutions · raw_snapshot.article_sections[2] · Vegan Chocolate Chip Cookies
Coconut Oil vs. Olive Oil
Your choice of oil impacts the final product.
I didn’t notice any textural differences during my recipe testing, but virgin coconut oil offers a slight coconut flavor. Olive oil tastes like, well, olive oil, especially when the cookies are warm.
Coconut Oil vs. Olive Oil · raw_snapshot.article_sections[3] · Vegan Chocolate Chip Cookies
Cookie Dough Safety Note
Since the dough is egg-free, it doesn’t carry the usual risk of salmonella poisoning.
However, raw flour can carry a slight risk for E. Coli or other pathogens.
Cookie Dough Safety Note · raw_snapshot.article_sections[4] · Vegan Chocolate Chip Cookies
More Vegan Cookie Recipes
Here are a few more vegan cookie recipes and treats on Cookie and Kate.
A few of them require a simple substitution like a flax egg to make them vegan, but I wouldn’t want you to miss out on the recipe. Lemon, Rosemary and Olive Oil Shortbread Pumpkin Polvorones (Mexican Wedding Cookies) Chocolate Peanut Butter Crispy Bars Healthier Gingerbread Cookies: See recipe notes.
More Vegan Cookie Recipes · raw_snapshot.article_sections[5] · Vegan Chocolate Chip Cookies
Notes
Recipe adapted from Ovenly’s Secretly Vegan Salted Chocolate Chip Cookies. *CHOCOLATE CHIP NOTES: Use dairy-free/vegan chocolate chips, such as Enjoy Life brand.
If you’re not trying to make vegan cookies, I also like Ghiradelli’s bittersweet 60% cacao chocolate chips here. **OIL NOTES: You’ll detect a light coconut or olive oil flavor in these cookies. Use whichever one you prefer.
Notes · raw_snapshot.article_sections[9] · Vegan Chocolate Chip Cookies
Apple Cider Snickerdoodles
Article
View sourceChocolate Cheesecake
Article
View sourceCILANTRO LIME RICE (CHIPOTLE COPYCAT)
Article
View sourceDouble Chocolate Focaccia
Article
View sourceFlourless Chocolate Cake
Article
View sourceFresh Apple Cinnamon Scones
Article
View sourceGiant Sheet Pan Chocolate Croissant
Article
View sourceHealthy Banana Bread!
Article
View sourceKale and Coconut Fried Rice
Article
View sourceLevain Bakery-Style Super-Thick Chocolate Chip Cookies
Article
View sourceOld-Fashioned Apple Cake with Brown Sugar Frosting
Article
View sourceQuick and Easy Vanilla Cake
Article
View sourceQuick Chana Masala
Article
View sourceSmooth and Creamy Polenta
Article
View sourceStrawberry Rhubarb Crisp
Article
View sourceSupersized, Super-Soft Chocolate Chip Cookies
Article
View sourceThe Very Best Granola
Article
View sourceVegan Chocolate Chip Cookies
Article
View source
Media GroupsReviewed media groups that support dish-level explanation or evidence.
Dish photo
Primary photo from the source page.
%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__02__20190131-levain-style-chocolate-chip-cookies-vicky-wasik-19-da3b6baeddc24b01b724b557150e993a.jpg&w=3840&q=75)
Source: Levain Bakery-Style Super-Thick Chocolate Chip Cookies
Dish photo
Primary photo from the source page.

Source: Vegan Chocolate Chip Cookies
Dish photo
Primary photo from the source page.

Source: Supersized, Super-Soft Chocolate Chip Cookies
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