Bakery Style Chocolate Chip Cookies (Crispy Edges and Chewy Center)

Bakery Style Chocolate Chip Cookies Bakery Style Chocolate Chip Cookies (Crispy Edges and Chewy Center)

Prep Time15 mins
Cook Time15 mins
Course: Dessert
Cuisine: Vegan
Servings: 16


Dry ingredients

  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp kosher salt

Wet ingredients

  • 1 cup vegan butter (2 sticks)
  • ¾ cup light brown sugar
  • 1 cup granulated sugar
  • 1-2 tsp vanilla extract
  • 1 flax egg 1 tbsp ground flaxseed mixed with 2 ½ tbsp water
  • 9 oz chocolate chips or two chocolate bars


  • In a medium bowl, mix the dry ingredients together.
  • Melt the butter in a pot on low heat. You want to melt the butter, not heat it.
  • Add the two sugars to a bowl and then add the butter. Mix them with a hand mixer for 1-2 minutes then add the vanilla and mix a little more.
  • Make the flax egg by mixing the ground flaxseed with water. Set it aside for a few minutes to thicken then add it to the butter/sugar mixture.
  • Add the dry ingredients a little at a time to the butter/sugar mixture and mix until combined.
  • If you are using chocolate bars, use a knife to chop them into small pieces.
  • Mix in the chocolate with the dough.
  • Measure ¼ cup of the dough and form it into a ball. Continue with the rest of the dough. You should get about 15-16 balls.
  • Refrigerate the dough balls for about 30 minutes.
  • Cover a baking sheet with parchment paper and place the dough balls about 1-2 inches apart.
  • Bake 350ºF for 15-17 minutes.
  • Allow the cookies to cool on a baking rack.