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Vegan Chocolate Chip Cookies
Alison Andrews · lovingitvegan.com · Original Recipe
These vegan chocolate chip cookies are the best ever! They are soft, chewy, slightly-crunchy, perfectly sweet and totally satisfying. They're also super easy to make.
3
chewiness
1
crispiness
2
cakeyness
3
thickness
3
spread
2
richness
2
sweetness
2
complexity
balancedclassic
Ingredients
vegan butter(112g)0.5 cup (114g)
light brown sugar(200g)1 cup (140g)
soy milk((60ml)0.25 cup (61g)
vanilla extract1 tbsp (13g)
all purpose flour(250g)2 cup (280g)
baking soda1 tsp (6g)
baking powder1 tsp (5g)
cornstarch2 tsp (5g)
salt0.5 tsp (2g)
vegan chocolate chips((175g)1 cup (170g)
Total dough weight795g
Process
- Mixing
- creaming
- Butter
- browned
- Eggs
- none
- Bake Temp
- 350°F (177°C)
- Bake Time
- 12-14 min
- Chill
- None
- Yield
- ~20 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 2.9. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat2.47 (88th percentile)
Flour:Sugar2.00 (85th percentile)
Brown:White Sugar999 (93th percentile)
Egg:Flour0 (11th percentile)
Chocolate:Flour0.61 (30th percentile)
Fat %14.3 (35th percentile)
Sugar %17.6 (37th percentile)
Hydration0.22 (32th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
2.47
Flour:Sugar
2.00
Brown:White Sugar
999
Egg:Flour
0
Chocolate:Flour
0.61
Fat %
14.3
Sugar %
17.6
Flour %
35.2
Hydration
0.22