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+ servings

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.