The New York Times’ Chocolate Chip Cookies, Made Ve

Name: The New York Times’ Chocolate Chip Cookies, Made Vegan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 2/3 cups all purpose flour; 1 1/4 teaspoons baking soda; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons coarse sea salt; 1 cup vegan butter; 1/4 cup coconut oil; 1 1 /4 cups light brown sugar; 1 cup 2 tbsp. granulated sugar; 1/2 cup applesauce; 2 teaspoons vanilla; 1 pound bittersweet chocolate chunks; flake sea salt

Servings: persons

3 2/3 cups all purpose flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse sea salt
1 cup vegan butter
1/4 cup coconut oil
1 1 /4 cups light brown sugar
1 cup 2 tbsp. granulated sugar
1/2 cup applesauce
2 teaspoons vanilla
1 pound bittersweet chocolate chunks
flake sea salt

1
Combine dry flour, baking soda, baking powder and salt in a large bowl. Whisk to combine and set aside.
2
In the large bowl of a mixer with the paddle attachment in place, add the butter, coconut oil, brown sugar, and granulated sugar. Cream on medium speed until it's nice and fluffy. This might take 3+ minutes. Then add the applesauce and vanilla. Mix until well combined.
3
With the mixer running on low speed, gradually add the flour mixture. Mix until just incorporated. Add the chocolate chips and mix in. Cover the bowl with plastic wrap and chill for 24 hours.
4
Remove dough from the refrigerator and let it soften a bit. Line a baking sheet or two with parchment paper and preheat your oven to 350 F. Using a ice cream scoop, scoop about 1/3 cup of dough and form into a ball. Place on the parchment paper and flatten with your fingers or the back of a measuring cup. Sprinkle lightly with flake salt.
5
Bake cookies for 12-14 minutes, depending on how crispy you like your cookies. Transfer cookies to a wire rack to cool.

1869

kcal

Calories

Fat

232

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 2/3 cups all purpose flour, 1 1/4 teaspoons baking soda, 1 1/2 teaspoons baking soda, 1 1/2 teaspoons baking powder, and more.

Yes, The New York Times’ Chocolate Chip Cookies, Made Vegan falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

The New York Times’ Chocolate Chip Cookies, Made Vegan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions